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    Home » Recipes » Cookies

    Published on: July 5, 2019 by Janice Lawandi; Updated on: February 24, 2025 5 Comments

    Thick Chewy Oatmeal Chocolate Chip Cookies with Peanuts

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    Jump to Recipe
    Serving oatmeal chocolate chip cookies on a pink plate.

    Learn how to make the best oatmeal chocolate chip cookies with this easy recipe. The dough for these chocolate chip cookies doesn't have to rest or chill before baking so you can make the cookies as soon as the dough is mixed. I like to add chopped salted peanuts to these.

    Thick and chewy oatmeal chocolate chunk cookies with peanuts
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    What makes the best chocolate chip cookies? Or the best oatmeal cookie? This is such a loaded question and any answer goes because the truth is: my best oatmeal cookie recipe or perfect chocolate chip cookie recipe might not be your favourite. There are certain characteristics in a cookie that I look for that you might hate. The perfect cookie is subjective, and the answers are infinite, with no right or wrong.

    I suspect these oatmeal chocolate chip cookies will rival my all-time favourite chocolate chip cookies, which are spelt flour chocolate chip cookies and these chocolate chip cookies with pecans.

    Jump to:
    • What You Need to Make Oatmeal Chocolate Chip Cookies
    • Substitutions and Variations
    • How to Make The Best Oatmeal Cookies
    • Oatmeal Cookie Baking Tips
    • Oatmeal Cookie FAQs
    • Other Oatmeal Cookie Recipes
    • 📖 Recipe

    What You Need to Make Oatmeal Chocolate Chip Cookies

    Ingredients to make oatmeal chocolate chip cookies with peanuts measured out and ready to be mixed.
    • butter—I tested this recipe with unsalted butter. If using salted butter, you may want to adjust the amount of salt in the dough.
    • sugar—I used a combination of white granulated sugar and dark brown sugar.
    • eggs—this recipe was developed with large eggs
    • vanilla—I tested this recipe with pure vanilla extract. You can use artificial, but you may want to add less because it can be more potent
    • flour—I tested this recipe with bleached all-purpose flour though unbleached will likely work fine
    • oats—use large flake oats, also called rolled oats or old-fashioned oats. Do not use minute oats or quick oats which have a finer texture
    • salt—I bake with Diamond Crystal Fine Kosher salt. If using regular table salt, add half the amount or the cookies may be too salty
    • leavening—the cookie dough is made with baking soda, not baking powder. Do not substitute one for the other. They are not interchangeable without adjustments
    • chocolate—I made these cookies with milk chocolate, specifically a 41% Alunga milk chocolate from Cacao Barry, which comes in 1-kilo resealable bags and is sold at IGA grocery stores in Quebec, as well as online via Vanilla Food Company
    • nuts—I love the combination of peanuts with the milk chocolate chips. I used salted roasted peanuts to bump up the flavour.

    Please see the recipe card for the exact ingredients and quantities.

    Substitutions and Variations

    Remember that in order to achieve the right texture and spread, you cannot omit an ingredient without making an adjustment elsewhere in the recipe:

    • Chocolate—You can make these with white, milk, or dark chocolate, either chocolate chips or higher quality chocolate bars. Read about the types of chocolate for baking if you need more info to guide you when you are shopping for chocolate to bake with.
    • Nuts—I used salted roasted peanuts but any nut will work. If you want to skip the nuts, increase the amount of chocolate or the cookies will spread more.

    How to Make The Best Oatmeal Cookies

    Oatmeal cookies are so easy to make. Here's how to make them with peanuts and chocolate chips:

    Creaming butter and sugars in a mixer bowl before mixing in eggs and vanilla.

    Step 1—Combine the butter and sugars in a stand mixer (image 1) before adding the egg and vanilla (image 2). Mix these ingredients well together so that it's light and cream (image 3).

    Whisking dry ingredients with oats before adding to mixer bowl to make cookie dough for oatmeal chocolate chip cookies.

    Step 2—In a separate bowl, whisk together the dry ingredients with the oats (image 4), then add them to the mixer (image 5). Finally, add the chocolate chips and nuts (image 6) and mix the dough until everything is evenly incorporated (image 7).

    Portioning out oatmeal chocolate chip cookie dough into balls with a disher.

    Step 3—Use a disher to portion out all the cookie dough, smoothing each of the 22 scoops into 22 balls using the palms of your hands.

    Oatmeal chocolate chip cookies before and after baking on a half sheet pan.

    Step 4—Place 8 scoops of cookie dough per half sheet pan, evenly spacing them. Press each one slightly to flatten the scoops out a little and then bake them until the edges begin to set.

    Freshly baked thick chewy oatmeal chocolate cookies with peanuts on a dark cookie sheet lined with parchment and a striped linen

    Oatmeal Cookie Baking Tips

    If you want chewy-gooey cookies, bake these for less time. If you want a c

    The tricks to baking thicker cookies that don't spread when baked:

    1. make a thicker dough with a higher proportion of dry ingredients and lots of add-ins (oats, chocolate, peanuts) which will impede cookie spread.
    2. chill the dough before baking, which means it will take longer for the butter in the dough to "melt" in the oven. Cookie spread is a balance of melting and setting. Read all about why we chill cookie dough and what it does.
    3. increase the baking temperature so that the exterior of the cookie sets before the cookie has time to spread.

    Chewy cookies are highly sought-after for good reasons. Here are some ways to increase the chew factor in your oatmeal cookies to :

    1. Use brown sugar instead of white sugar because brown sugar will add a certain tenderness and softness to the dough while white sugar will lead to a crisp, dry cookie texture. Brown sugar also adds a lot more flavour which helps to balance out the flavour of the egg in cookies too! I like to bake with a mix of white and brown sugar for the perfect chewy cookie texture and sweet flavour.
    2. Oats increase the chewiness of cookies by adding a texture but also because they reduce spreading
    3. Bake the cookies until they are set but don't overbake the cookies and don't underbake the cookies either
      1. overbaked cookies will be dryer, hard, and crisper
      2. underbaked cookies will be softer, gooey-er in the middle
    4. Avoid silicone bakeware for chewy cookies: silicone bakeware results in less browning and also in softer cookies. For soft cookies, use a silicone mat between the sheet pan and the cookies. For chewy or crispy cookies, use parchment. 

    Tip: If you struggle with flat cookies, read about the reasons cookies spread.

    Oatmeal Cookie FAQs

    Why are my cookies burning on the bottom?

    If you ever have cookies that burn on the bottom and stay raw in the middle, the problem could be the material of your sheet pan (dark bakeware absorbs more heat), your oven temperature, or even too much baking soda in your recipe.

    How do I store oatmeal chocolate chip cookies?

    Store them in an airtight container. Inevitably, these cookies will dry out. To keep them soft, add a water-soaked terracotta to the container, just like you would do to keep brown sugar soft. This works well! A piece of white sandwich bread or a marshmallow will also help.

    What can I make with leftover cookies?

    If you somehow wind up with too many cookies for you to eat, remember that you can chop them up into small pieces and freeze them for later so that you can fold them into a custard base to make a batch of cookie ice cream! You can also freeze them whole to eat latter as is. Reheat them in a low oven (300 °F or 150 °C) for 5–10 minutes.

    Other Oatmeal Cookie Recipes

    If you love oatmeal cookies as much as I do, here are a few other recipes to try:

    • If you like oatmeal raisin cookies, try these crispy oatmeal raisin cookies or soft and chewy oatmeal raisin cookies, depending on which texture you prefer
    • If you like apples, try these apple oatmeal cookies, which you can make with fresh or dried apple
    • If you like blueberries, these blueberry oatmeal cookies with white chocolate are a fun twist on a classic.

    If you tried this recipe for the best chewy oatmeal chocolate chip cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

    📖 Recipe

    Thick and chewy oatmeal chocolate chunk cookies with peanuts

    Thick Chewy Oatmeal Cookies

    AuthorAuthor : Janice Lawandi
    This oatmeal cookie recipe yields thick chewy cookies loaded with chunks of milk chocolate and peanuts
    5 from 1 vote
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    Prep Time 20 minutes mins
    Cook Time 12 minutes mins
    Total Time 32 minutes mins
    Course Dessert
    Cuisine American
    Servings 22
    Calories 186 kcal

    Equipment

    • Braun mixer
    • GIR spatula
    • Sheet pan
    Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

    Ingredients
     
     

    • 188 grams bleached all-purpose flour
    • 95 grams rolled oats (or large flake oats)
    • 2.5 mL baking soda
    • 2.5 mL Diamond Crystal fine kosher salt
    • 115 grams unsalted butter softened
    • 150 grams dark brown sugar
    • 100 grams granulated sugar
    • 1 large egg(s)
    • 10 mL pure vanilla extract
    • 130 grams milk chocolate (41 % cocoa content) chopped
    • 75 grams roasted salted peanuts chopped

    Instructions
     

    • Preheat the oven to 350ºF (175 °C). Line two cookie sheets with parchment.
    • In a bowl, whisk together the flour, oats, baking soda, and salt.
    • In a large bowl with an electric mixer (I like this one from Braun on Amazon), cream together the butter and the sugars for several minutes.
    • Add the egg and the vanilla. Mix them in well, scraping down the sides of the bowl with a spatula as needed.
    • Add the dry ingredients and stir them in. When the dry ingredients are almost incorporated, add the chopped chocolate and the peanuts. Fold them in.
    • Scoop the dough, rolling into even balls (40-45 grams per scoop) and place them on the cookie sheets. You may only fit 8 cookies per half sheet depending on the size of the sheet. Press the cookies lightly to flatten them out a little with the palm of your hand,
    • Bake the cookies in the preheated oven for 12 minutes—less for a gooey-style softer oatmeal cookie (like 10 minutes), more for a crispy edged chewy oatmeal cookies (like 14 or even 16 minutes).
    • Let cool slightly before transferring the baked cookies to a cooling rack to cool completely.

    Notes

    • For the milk chocolate, I used Cacao Barry Alunga 41% milk chocolate. Great chocolate makes awesome cookies so you MUST use the best chocolate for baking, a chocolate that you like to eat because this recipe is all about the chocolate. For this recipe, I made the milk chocolate ganache with Cacao Barry’s Alunga milk chocolate, which is sometimes referred to as dark milk chocolate because it has 41% cocoa solids, leading to a more complex, deeper chocolate flavour.
    • Chocolate—You can make these with white, milk, or dark chocolate, either chocolate chips or higher quality chocolate bars. Read about the types of chocolate for baking if you need more info to guide you when you are shopping for chocolate to bake with.
    • Nuts—I used salted roasted peanuts but any nut will work. If you want to skip the nuts, increase the amount of chocolate or the cookies will spread more.
    • Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.

    Nutrition

    Calories: 186kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 19mgSodium: 98mgPotassium: 77mgFiber: 1gSugar: 15gVitamin A: 140IUCalcium: 16mgIron: 0.9mg
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!

    This post is sponsored by Cacao Barry.

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    Baking resources

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  • Mixing methods
  • Reader Interactions

    Comments

    1. LindaK says

      December 15, 2019 at 1:06 pm

      The cookies are tasty but they all stuck together in the storage container.

      Reply
      • Janice says

        January 03, 2020 at 3:19 pm

        So sorry that happened. The cookies didn't stick together when I packed them in a container, so I'm not sure why that happened. Ideally, a sheet of parchment would prevent this. In fact, you could just cut the parchment you used to line your baking sheets and reuse it to separate layers of cookies. Hope that helps!

        Reply
    2. Guy Gervais says

      June 14, 2019 at 2:42 pm

      Hi,

      Where can I find Cacao Barry’s Alunga milk chocolate?
      I tried getting info on their website but it's very confusing.
      Do you order directly fron them or do you buy from a store?

      I live in downtown Montréal.

      Regards,

      GGervais

      Reply
      • Janice says

        June 14, 2019 at 3:05 pm

        Hi Guy,

        Many IGA stores carry Cacao Barry (but call the one closest to you to make sure it's in stock). Otherwise, another option that Cacao Barry recommends is to order online from Vanilla Food Company and they will ship it to you. Hope that helps!

        Reply
        • Guy Gervais says

          June 21, 2019 at 10:00 am

          VFC worked fine! Thx

          Reply
    5 from 1 vote (1 rating without comment)

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