4 Methods to Make Peanut Butter Oatmeal Chocolate Chip Cookies

The methods are simple but powerful. In an oven, without an oven, with eggs, and without an egg, it’s easy to know now. It’s up to you to taste eggless versions or taste with eggs!

Ingredients

With an eggs

• 1 cup peanut butter (sub: almond butter)

• ¾ cup brown sugar (sub: coconut sugar)

• 2 eggs (sub: flax eggs)

• 1½ cups rolled oats (sub: quick oats)

• ½ tsp baking soda

• ½ cup chocolate chips (sub: dark chunks, raisins)

Without and eggs

• 1/2 cup peanut butter

• 1/2 cup brown sugar

• 2 tbsp milk (as egg replacer)

• 1/2 cup oats

• 1/4 tsp baking soda

• 1/3 cup chocolate chips

Before we start

• Use butter which is available to you, no need to be fancy like usage of creamy or crunchy 

• peanut butter.

• Most importantly, preheat the oven to 350 F (175 C).

• For no messy line, tray with parchment.

• Instead of peanuts, yes, you may use almond butter.

P.P.S: Methods are the same, they're just ways to make with an oven and without, but ingredients are totally on you which one you choose, which version is suitable to you, eggless or with egg.

Ingredients of eggs and without eggs are mentioned above, but methods with an oven and without an oven are mentioned in instructions. (But I mentioned how you can make it without an egg, with egg mixture too, just concentrate and understand clearfully.)

Instructions

With oven (but with eggs, you can make without an egg too) 

Step 1: Take a large bowl to make a mixture. Firstly, add 1 cup of peanut butter (or almond butter), 3/4 cup brown sugar (or coconut sugar), 1 1/2 cups rolled oats (quick oats), 1/2 tsp baking soda, 1/2 cup chocolate chips (dark chunks, raisins). 

Step 2: Take another bowl but small, and crack eggs and pour into it (this is the gentle way just because sometimes eggs are not good after they are cracked and poured. It's better to check separately if it is good, so go on). Add eggs into the bowl where we combined the ingredients. 

Step 3: Mix ingredients all carefully until well combined. 

Step 4: Take a piping bag and fill the piping bag with the whole mixture (if it is too thick, you can add cream or milk a little to balance but keep it thick). 

Step 5: When it is filled up, onto the tray scoop it according to you. When you press on it, the mixture will release. Size is up to you, but 3 inches is fine.

Step 6: Now in the preheated oven, bake it for 10–12 minutes.

(If you haven't read the “Before we start” points, please read them first carefully. There is guidance and I'm here to guide you.)

Without an oven (but without an eggs, can be with an eggs too) 

P.P.S: Without an oven is the stovetop method where we bake over the stove in a skillet or in a large pot. There are ways to bake on the stovetop. I'm gonna try the skillet option with no mess method (actually, less mess). Ingredients of course are the same but depend on the egg or without you trying. I'm here without eggs.

Step 1: Take a large bowl and add 1/2 cup peanut butter, 1/2 cup brown sugar, 2 tbsp milk (this is a replacement for eggs).

Step 2: Mix them well, then add 1/2 cup oats, 1/4 tsp baking soda, 1/3 cup chocolate chips. Mix again until well combined (if it is looking too thick, like you know too much, so you can add warm water or little milk but mostly there's no need as such).

Step 3: Heat the skillet non-stick one (yes, without non-stick it works too, just apply little butter to not stick or burn. Use butter then or ghee or oil as well). Heat it over a very low flame for a couple of minutes, then over the skillet pour or apply or add the mixture or the batter (what you want to say). 

Step 4: Set the piping bag or parchment bag and fill the mixture into it and twist from the top. Press the batter or mixture, then it will come out in a circle shape (of course, yes, you have to cut the tip a little straight from the scissor). The circle, the biscuit or the cookie can be 3 inches or depending on you.

Step 5: After doing this, cook for 2–3 minutes each side (keep it on low flame) until browned. Then take off our peanut butter oatmeal chocolate cookie from the skillet and place into the plates or bowl to enjoy your after hours!

How to serve Peanut Butter Oatmeal Chocolate Chip Cookies

Serving cookies in a bowl is a good idea. It is a friendly way to enjoy. But in front of guest:

In a jar of thick glass, along with these it's wholesome.

• Warm milk glass

• Cream cheese

• Vanilla ice cream scoop

What goes with Peanut Butter Oatmeal Chocolate Chip Cookies

(It’s itself a side dish, side serving meal), but here's some to serve with or the best pairing 

cookies with something so:

• Cold milk

• Iced coffee

• Hot chocolate

• Fruit smoothie

Recipes related to Peanut Butter Oatmeal Chocolate Chip Cookies

No flour/flourless Peanut Butter Oatmeal Chocolate Chip

• This version removes all-purpose flour and uses oats as the main dry ingredient.

• It’s gluten-free (when using certified oats) and still holds together well thanks to the peanut 

• butter.

• A great option for those avoiding refined flours or following a gluten-free diet.

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 

• No eggs or dairy are used in this recipe.

• Ground flaxseed or chia seeds mixed with water act as a binder.

• Choose vegan chocolate chips and make sure the peanut butter is free of honey. 

• These cookies stay chewy and plant-based.

No sugar Peanut Butter Oatmeal Chocolate Chip Cookies 

• These cookies skip refined sugars and instead use natural sweeteners.

• Common options include mashed bananas, applesauce, dates, or maple syrup. 

• Ideal for diabetics or people aiming for lower sugar intake.

No butter Peanut Butter Oatmeal Chocolate Chip Cookies

• Butter is replaced with natural peanut butter or sometimes coconut oil.

• This keeps the recipe dairy-free while still maintaining moisture.

• The flavor remains rich and satisfying with fewer saturated fats.

Maple Syrup Peanut Butter Oatmeal Chocolate Chip Cookies

• Maple syrup is used as a natural sweetener instead of white or brown sugar.

• It adds moisture and a slightly caramel-like flavor to the cookies.

• Suitable for clean-eating or refined sugar-free diets.

Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies 

• These cookies are intentionally made thick and large.

• The dough is often chilled before baking to prevent spreading.

• The result is a soft center with crisp edges, like a bakery-style cookie.

Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

• Focused on soft, bendable texture.

• Uses brown sugar, rolled oats, and slightly undercooked dough for chewiness.

• Avoid overbaking to preserve the soft bite.

Healthy Peanut Butter Oatmeal Chocolate Chip Cookies

• Made with natural ingredients such as oats, banana, natural peanut butter, and no refined sugar.

• Optional add-ins: chia seeds, flaxseed, or dark chocolate.

• Perfect for clean eating or a healthier snack option.

5 Ingredients Peanut Butter Oatmeal Chocolate Chip Cookies

• Quick and simple recipe using only 5 ingredients: oats, peanut butter, eggs or banana, 

• chocolate chips, and a sweetener.

• No fancy tools or ingredients required.

• Ideal for busy days or beginner bakers.

Banana Peanut Butter Oatmeal Chocolate Chip Cookies

• Ripe bananas act as a natural sweetener and also replace eggs. 

• Combined with oats and peanut butter, they create moist, soft cookies.

• Great for toddlers, breakfast, or sugar-conscious eaters.

Conclusion

There are four ways to make peanut butter oatmeal chocolate chip cookies:

• With an eggs

• Without and eggs

• With oven

• Without an oven

All these four recipes are mentioned above and still have query. Below is the comment section 

we do reply instantly, you will be more quick!

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