Peanut Butter Chocolate Chunk Oatmeal Cookies.
These one bowl, peanut butter chocolate chunk oatmeal cookies, are the incredibly peanutty, chocolatey cookie that you’ve been searching for. They’re super easy, require no chill time, and are the perfect cookies to bake up over a snowy weekend at home…or any other day throughout the year. Peanut butter chocolate lovers, this is your cookie!
In stressful times, falling back on the classics is truly one of the best things you can do for yourself. Meaning, if your week has been a difficult one, bake these cookies tonight, and all will be OK again. At least for the 30 minutes it will take you to mix, bake, and sink your teeth into a warm peanutty cookie. Where your head goes after those 30 minutes is fully up to you. But since it’s Friday, my hope is that it’s chill time, and we can all take some time to relax, cook, bake, and enjoy a couple of days off.
Sounds pretty amazing, right? Thank God for Fridays, they’ve always been my favorite day of the week…
On the flip side, no matter how old I get, Sundays will always be my least favorite day. Why? Because as a kid Sunday meant it was back to school the next day. Which meant so much anxiety for me. I may be out of school now, and these days I actually look forward to Mondays, but I can’t shake those Sunday anxiety driven feelings. They occasionally creep up, which is weird, but I’ve kind of just learned to live with it. And to bake cookies to take the edge off! It’s not the perfect solution, but you know, it works.
Which brings me to these perfectly peanutty, oatmeal cookies that are studded with chocolate chunks, and literally melt in your mouth.
I’m sure you guys have noticed, but I don’t have a ton of classic recipes here on HBH. I’m much more about sharing a twist on classics, giving them a bit of a facelift, as some may say. Here’s the truth though, when it comes to desserts, I really love the classics. Especially the classics I grew up eating…chocolate chip cookies, banana bread, peanut bars, and mom’s oatmeal chocolate chip cookies.
I’ve yet to share my go-to chocolate chip cookie recipe. But today I’m finally sharing my go-to peanut butter oatmeal cookie recipe. Although, if you are a vegan, I adore these cookies from last year too. These cookies were inspired by my dad’s upcoming birthday, and his love of all things peanut butter and chocolate. I knew it was the perfect time to bake and photograph these cookies for the site…
Maybe I should have called them Birthday Cookies?
Here’s what you need to know in a nutshell. I use my mom’s base oatmeal cookie recipe and simply add creamy peanut butter and chocolate chunks. Yep, that’s it!
Favorite part? These are the simplest cookie to make. They requiring just one bowl, no chill time, pantry ingredients, and about 30 minutes total. Yes, this means if you got up right now and started baking these cookies, you could finish reading this post with a warm, peanutty, chocolatey oatmeal cookie in hand in about 25 minutes or so.
They’re dangerous, and yet perfect in every way.
The secret to these cookies is to use oil in place of butter. Normally I’m an all butter, all the time, girl. But with this cookie recipe there is no sub in my opinion, oil is what works best.
The second secret is to use a mix of brown sugar and granulated sugar. Now, here’s the deal. I don’t love an overly sweet cookie, so I keep my sugar pretty reduced. That said, if you love a sweet cookie, you might add 1/4 cup additional granulated sugar. But again, I don’t really think it’s needed.
I love using a greater amount of brown sugar because I think it’s flavor is best. But the granulated sugar adds a nice texture and chew that I think serves the cookie well. So use both.
And the third trick? Chocolate chunks. Yes, I know everyone knows about chocolate chunks, but I use a lot. I prefer the dark variety, but milk chocolate is great too. Use what you love.
Oh and then? A nice dusting of flaky sea salt. You don’t have to, but it sure is good…
And with that, I’m going to leave you with the recipe and wish you all a very chill weekend that’s hopefully full of cookies. Ah, the best kind of weekend. See ya Sunday for another round of favorites.
If you make these peanut butter chocolate chunk oatmeal cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Peanut Butter Chocolate Chunk Oatmeal Cookies
Super easy, requires no chill time, and are the perfect cookies to bake up over a snowy weekend at home...or any other day throughout the year!
- 1 cup canola oil, or melted coconut oil
- 3/4 cup creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups old fashioned oats
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups chocolate chunks or chips
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, or the bowl of a stand mixer, mix the canola oil, peanut butter, eggs, and vanilla until combined. Add the oatmeal, flour, brown sugar, granulated sugar, baking soda, and salt. Beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chunks.
3. Using your hands, clump together about a tablespoon of dough at a time and squeeze into a ball. Place on the prepared baking sheet 2 inches apart and very gently flatten with the palm of your hand just slightly. The dough will be crumbly, this is OK.
4. Bake for 8 to 10 minutes, or until set and golden. These are crumbly cookies, so let them cool 5 minutes on the pan, then enjoy!
*As noted in the post, these are crumbly cookies. That is how they are meant to be. The taste and flavor is delicious and we love the texture! Please keep this in mind when making these cookies. If you really can't get the cookies to hold, add an additional egg to the dough. This will solve the issue.
Our Favorite Recipes
Crockpot Tuscan White Bean and Lemon Soup.
Ok this is just weird. I literally just came to your site this morning bc I wanted to make some oatmeal chocolate chip cookies and I thought, I bet Tieghan at hbh has some kind of good thing she does w her oatmeal cookies. (Seeing as you’ve managed to give me the illusiory title as “good cook” in my world and I’m always like, “ it’s not me! Seriously, you’ve got to check this website out”.) So I came to the site (on my phone) and was pulling down the search bar to look for oatmeal cookies and then I saw it! Ha! Love that synchronicity. Also, I wasn’t planning on going to the store this morning, think they will still be good without peanut butter? I guess I should actually go read the recipe now….
SUCH perfect timing!! I hope you absolutely love this recipe, Elizabeth! Do you have any other kind of nut butter?
Do you dust with sea salt before or after baking?
Hi Sandra! I dust them after they’re right out of the oven! I hope you love these! xTieghan
These look amazing. Is there a reason you use canola oil instead of vegetable oil?
HI! I’ve always used canola oil. We like the flavor better. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Just a question … are these crispy or chewy? Can’t wait to make they look yum!
HI! The have crisp edges, but a chewy center. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
saw this recipe and knew i needed to make it. i mean, what else are you going to do on a snow day in KC. quite like the oatmeal chocolate chip recipe in the book, so if you like that you’ll like this too.
I am so glad you liked this Amber! Thank you! xTieghan
Hello Tieghan, what kind of gluten-free flour would you use in this recipe? Thank you! ?
Hi Ula, I am not familiar with GF baking and do not regular use GF flour so I really cannot recommend. I have heard great things about cup for cup GF flour blend I am so sorry I could not be of more help. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
You see a lot of PB/chocolate combos but, wow. These are just different and look incredible! Pinned!
Thank you Jess! xTieghan
i plan on whipping up a batch tomorrow, but am curious if i can use butter instead of the canola or coconut oil? absolutely love your recipes, btw!
Hey Grace! I actually do not recommend butter as the oil is kind of the secret. That said, of all you have is butter, use melted butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These are like no-bake/chocolate chip cookies. Best cookies ever!!! Thank you
Thank you Whitney! xTieghan
Followed the recipe exactly … or tried to but flattening slightly was difficult because they crumbled. epic fail. They looked nothing like the photos and tasted very flour-y. Plus they were impossibly crumbly. Total waste of a lot of ingredients. Wish I had read more of the Instagram comments before trying,
Hey Ella, I am sorry you had trouble with these. Is there something I can help you with? Did you change anything about the recipe? Most who have made these really enjoyed them. If they are tasting like too much flour, you can reduce the flour to 1 3/4 cups, but I’ve made these cookies countless times and have never had that issue. Again, so sorry for the trouble. Please let me know if there is anything I can help you with further. xTieghan
Made these last night with coconut oil and dark chocolate chips and they were DIVINE! Amazing consistency and I love the oatmeal in there rather than just a standard choco chip or PB cookie dough. It’s a good thing the recipe makes a lot, because these were a hit. THANK YOU. ?
Thank you so much Lauren! I am so glad you enjoyed these cookies! xTieghan
I made these, last night and….mind blown. I was a little worried about them being crumbly but I actually would describe them as chewy and perfect…if you’re patient enough to let them cool. Either way, these are REALLY good cookies (and we are particular about cookies, in our house). Love.
Hi Heather! That is so great! Thank you so much for making these! xTieghan
Could I substitute butter for the canola oil?
We like the taste of butter over oil.
Love your recipes SO MUCH ?!!!!
Hi Julie!! I actually do not recommend butter as the oil is kind of the secret. That said, if you think you will enjoy butter better, use melted butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I’m lazy and love taking cookie recipes and just making bar cookies instead. Hope this one works out for me like that.
Ooo yes I love that! Let me know how they turn out for you, Jill! Thank you! xTieghan
These cookies are awesome! I sprinkled with kosher salt after baking – delish. I am certain my supper guests will love them, as well.
I hope they do! Thank you so much Miriam! xTieghan
Can i sweeten with maple syrup or honey Instead? What measurement would you use?
HI! I don’t recommend using maple or honey as it will change the outcome of the cookie too much. I am not sure it would work. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! Made these tonight and loved them! Just wondering if they would freeze well?
Hi there! These freezer really well! Please let me know if you have any other questions. SO glad you love this recipe! Thank you! xTieghan
I made these great tasting cookies tonight. The flavor was great but the texture was off. The cookies are super crumbly. Texture and consistency wise, I can’t tell if it’s too much flour or they need another egg. Would male again but would decrease flour and might leave out the final ½ cup of oatmeal. Any other suggestions?
Hey Michael, as I talked about in the post, these are meant to be a crumbly oatmeal cookie, so I don’t really recommend changing anything. If you felt there was too many dry ingredients, try 1 3/4 cup flour and 2 cups oats. Hope this helps! Please let me know if you have any other questions. Thank you! xTieghan
Excited to try these! Headed up to the mountains tomorrow so was going to whip up a batch. Do you/can you use quick oats?
HI! I do not recommend quick outs as they kind of dissolve when baked. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Such perfect cookies, I love the chocolate chunks!
Thank you so much Laura! xTieghan
Made these today – soooooooo tasty!!!
Thank you Janey! xTieghan
I know you mentioned this is a dairy free recipe, I was just wondering what chocolate chips you used?
HI! This is not a dairy free recipe and I used dark chocolate chunks. I am not familiar with dairy free chocolate chips so I do not feel comfortable advising. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I do about the same recipe but adding chopped walnuts and/or pecans and butterscotch chips instead of the peanut butter.
Ooo sounds amazing! I hope you try this one! xTieghan
So why oil? Just curious as my husband hates cookies with oil, but otherwise this recipe is right up his alley
HI! It’s what my mom always used and I swear it is what makes these cookies so awesome. YOu can use melted butter if you prefer. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These taste pretty good, but I agree with other comments… These are incredibly crumbly and are impossible to work with. I have also made the recipe from the cookbook (mom’s best cookies?) with a similar format and they were also super crumbly and difficult. I would not recommend the recipe, but the flavors are fine.
Hi! I am sorry to hear that. Did you follow the recipe exactly and are there any questions I can answer? xTieghan
I made these and they are amazing. Thank you so much! Perfect recipe and timing for a wintry February.
Yes! I am so glad you like these cookies, Sherry! Thank you!
I had the same issue many others did; way too crumbly to work with. They broke apart just sitting on the pan waiting to go into the oven. I think it was the chocolate chunks- they wouldn’t adhere to the crumbly dough well. This recipe also makes a ton of “cookies”, I had 4 pans full. And yes, I followed the recipe exactly. I make HBH recipes all the time and they’re always amazing, so I’ll write this one off as an outlier.
Hi Ali! I am not too sure what is happening, since I did not have this issue, but I will figure it out for you guys! I hope you love every other recipe you try from my blog! I am so sorry about this! xTieghan
Mine are in the oven now. Not complaining, but this makes a lot more than 24 cookies. I followed the recipe and used my cookie scoop then squeezed the dough together, hard, in my hands. I got 59 cookies out of this. Actually that’s good for me as I make things on Tuesday afternoon for my watercolor class on Wednesday, so having plenty of cookies is a plus for me. I forgot to flatten them so I did that when I turned the trays around at 4 minutes and put the Malden salt on top then too. Looking like this will be a hit!
Hi Virginia! I am so glad these are working well for you and I hope they turn out amazing! Thank you! xTieghan
Peanut butter and chocolate are a match made in heaven. These cookies look so freaking delicious–oatmeal is a wonderful healthy ingredient to use. I have to try making vegan peanut butter and oatmeal chocolate chunk cookies one day! This makes me want to start baking right now!
Agreed! It totally is the best combination! I hope you try these cookies, Cassie! Thank you! xTieghan
I just can’t eat an oatmeal cookiie without chocchips. And with the peanut butter, these look amazing!
Yes I am totally the same!! I hope you love these Kim! Thank you! xTieghan
I made these Monday for my husband’s hockey team. They raved about them! Thank you for making an easy delicious one bowl cookie recipe.
I am so glad everyone loved these and that is so sweet of you to make these for them! Thank you Elizabeth! xTieghan
I made these yesterday using coconut oil and a combination of chopped bittersweet and milk chocolate. My husband says that they are The Best cookies I ever made, and considering the amount of cookies I’ve made over the years, that’s high praise!
This will definately be part of my cookie rotation!
That is so amazing! I am so glad these turned out so well for you and you enjoyed them! Thank you Linda! xTieghan
I so wanted these cookies to work…the crispy edges, the melted chocolate and then peanut butter. You had me! However….eels they were a mess. I should have read the reviews earlier as well. The dough does not hold together at all. I was hoping once in the oven the dough would melt together. Nope. I’ve made many of your recipes but this was one of my fails. I to ended up with quite a bit of dough, I might add another egg to see if this will bind the dough. I wish I could send you a picture as cooked and uncooked cookies are on my counter now….
Hi Shannon! I am really sorry about this.. I am working on what is going wrong for some of you but others are not having any issue. Are there any questions you have for me? xTieghan
Hi there! My cookies are super soft in the oven, Do I just keep cooking longer are will they set when I pull them out?
If there are still doughy, cook an additional 2-3 minutes. They will continue to cook on the pan for another 5 minutes or so. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
GREAT flavor…too crumbly…and that’s putting it mildly.Basically there was no structure to them. Was hoping to make them then take to my son up north…..they just fall apart. The flavor was yum but that’s it. disappointed in this one recipe
Hi Karen! I am so sorry about that.. I am glad these still tasted great though! xTieghan
These cookies were just as you described….both chewy and crisp (and delicious!). The batter is very loose and crumbly. I just made sure to really pack and squeeze each one really tight while rolling, and I had no problem. Also, letting them rest on the cookie sheet 5 min after taking out surely helps, too. At that stage, they are a little delicate. Not now though…..I made them yesterday. I never made cookies with coconut butter, and it worked great! I loved the subtle taste of both that and the peanut butter. I halved the recipe and got 24. Also, I used cooking spray on one sheet (and forgot to spray another pan), and it made a big difference in removing them. I topped them with sea salt after coming out of the oven (as you mentioned), and loved that layer of flavor! Thanks for this great recipe….I’ll surely make them again!
Thank you so much Jean! xTieghan
Amazing!!! These will be my go-to cookies for everything now- perfect for all types of cookies people. (: love the blend of PB, chocolate and oatmeal! I also used vegetable oil instead of canola and couldn’t tell the difference for anyone who’s wondering. Thanks for the PERFECT cookie recipe!!
Thank you so much Rachel! xTieghan
These were so good!! Jus to made them this morning and the batch is almost half gone already! Thanks for another great recipe 🙂
Thank you Cassandra! xTieghan
These are SO GOOOOOD! I initially had the same issue as some of you, where my dough was crumbly to the point that it wouldn’t stay together like at all. I baked a few like that to see how they’d bake up, and they were still crumbly to the point that they basically became delicious granola (hello ice cream topping) with the lightest touch. So I fell back on my culinary school training and added an egg to the remaining dough. Problem solved. Still crumbly but they hold together. I can’t keep my kids away from them!
Hi Ashley! That is so amazing to hear! I love how you used them for an ice cream topping as well! Thank you! xTieghan
These are the best cookies!
Thank you Lucinda! xTieghan
Hi! Do you recommend using canola oil or coconut oil for best results? Thanks!
Canola oil is best I have found, but coconut works too! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
We really liked these. We made a few at a time and kept the mix in the fridge for a few days. They did get harder to keep together towards the end so I ended up having to add a bit more butter to bind them. Overall, very yummy!
I am so glad you liked this Phoebe! Thank you! xTieghan
Mine came out perfectly! I thought they needed more time but trusted your instructions that they would continue baking on the sheet and they turned out so amazingly chewy. I used crunchy peanut butter as it was what we had and the texture was still great. Thanks again for another incredible recipe!
Thank you so much Elle! I am so glad you loved these cookies! xTieghan
I unfortunately had the same experience as Ella. Found the dough was SO crumbly that no amount of squeezing or rolling could shape it into cookie form. It also looked much less wet than your blog post photo of the rolled cookies prior to baking. I wonder if the proportions of wet-to-dry ingredients might be adjusted? The flavor is lovely — made a nice cookie crumble ice cream topping.
I appreciate so much your hard work, creativity and delightful photography — looking forward to many more contented hours in the kitchen exploring your recipes!
Hey Amber! I am so sorry you had trouble with these cookies. I am honestly not sure why some are having issues, but try adding and additional eggs and see how that goes! Thank you so much for all the kind words!
I made these and had to add a little more oil, but they were amazing! So tasty!
Thank you so much Mariah! xTieghan
PERFECTION!!! No other word for these cookies. Huge taste with incredible flavor. Even my non-vegan friends asked for the recipe ? thank you for pure yumminess!
Thank you so much Nicole! xTieghan
Flavors are all there. I did have to add an extra egg after baking my first batch because they fell apart. Did not look even close to yours. But the egg really helped keep them together. They are chubby cookies! Very good though!
I am so glad you loved these cookies Jenna! Thank you so much! xTieghan
As soon as I saw the recipe I knew I had to make it – I LOOOOVE peanut butter!!! I mixed up the ingredients and noticed that the batter was pretty crumbly. It was only then that I decided to read some of the comments, so I quickly modified the ingredients by adding an extra egg (as Teighan suggested) and an extra splash of canola oil (maybe 2 tbsp?).
These cookies are delicious! I am so happy with them 🙂 As soon as my husband came home from work, he beelined to the kitchen to try one (then a second, then a third…). They are a hit, and I am definitely going to make them again. While the original batter was a tad crumbly, I’m not going to lie, I ate a few tablespoons before modifying the ingredients – It was soooo yummy!!!
Thanks for another great recipe <3
Hi Michelle! I am so glad these turned out amazing for you! Thank you so much! xTieghan
These were delicious cookies. I wasn’t sure they would turn out based on how crumbly the dough was but YUM. But the recipe made way more than 24 (probably 40) and it took me a lot longer than 30 mins because rolling the dough out took a while. Have you tried using less sugar and substituting with apple sauce or something?
HI! I have not tested the recipe with less sugar or applesauce, but I am not sure applesauce would result in the proper texture, especially with these cookies. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These cookies are delicious, but I found them to be way too crumbly, even after baking they fell apart when I bit into them. I followed directions exactly. After reading the comments I think I will try adding an extra egg next time and see if that helps, because they really are good.
I hope it does help! For others adding more oil and another egg worked perfectly! I hope you love this Patricia! xTieghan
I love peanut butter, chocolate and oatmeal but have never found the perfect peanut butter oatmeal cookie recipe. This looked interesting, so I decided to try them on this rainy afternoon.
The first batch of cookies did not turn out well at all. I actually tossed them. The second batch was somewhat better. I was not really happy with them, though, and considered tossing the rest of the dough. But there were a lot of expensive ingredients in there and I had a bright idea. I sprayed a 9″ square pan with cooking spray, pressed the rest of the dough into it and baked it until just done. While I was disappointed with the cookies, the bars are fabulous! I will certainly make them again when I want something for a group! As bars, five stars!
Hi Lucy! I am so glad these finally turned out amazing for you and I apologize they did not work the first time! Thank you so much! xTieghan
I made these and LOVED them and definitely want to make again. However, I was wondering if extra dough would be ok in the freezer and for how long?
HI! You can keep the extra dough balls in the freezer for 3 months if covered well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I love all your recipes but I have to give honest constructive criticism. I can’t find many people in my world that enjoy a crumbly cookie. A doughy cookie? yes. buttery? yes. crispy like Tates? yes. cakey? yes. but crumbly? no. I took these out of the oven a little bit before hand to let them continue baking on the pan and they still tasted dry and crumbly. These might be good with ice cream on top. my husband said they tasted more like a granola bar than a cookie. Not my cup of tea. But thank you for your creativity and all you do. You are very talented.
Hi Kim! Im sorry these did not work well for you. Are there any questions I can help you with? I hope you love other recipes of mine! xTieghan
Hi Tieghan, I’ve been a long time fan! I love your flavor combinations.
I was reading thru some of the comments, particularly those about the cookies being too dry and crumbly. I’m wondering if recipe measurements given by weight instead of volume wouldn’t resolve their problem? I know some aren’t accustomed to weight measurements but once I made the change I’ll never go back to volume measurements again.
Hey Nancy! I am not familiar with weight measurements, so it’s hard for me to say. I will experiment a bit. Thanks so much for the tip! Hope you love these cookies! 🙂
These cookies were amazing! Yes, it’s supposed to be crumbly. And we actually quite liked the crumbly yet chewy texture. When we finished eating the cookies, we ate the crumbs with milk (like cereal!) and it tasted HEAVENLY!
Wow yes yes yes! Sounds like the perfect time! Thank you Aissa! xTieghan
GREAT cookies! I halved the recipe, used a well-rounded TBL of dough for each cookie, and still came out with 24 cookies. Not complaining mind you!!!
So glad you loved these! Thank you DAvid! xTieghan
Does almond butter work well with these?? Out of PB but want to give them a try today 🙂
Hey Grace! Almond butter will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Very simple, easy recipe. I love the extra tip about adding an egg if its too crumbly, especially because I use whole wheat flour and whole wheat can be quite thirsty! Dark chocolate chunks are a must as well as the flakey salt on top!
I love to hear that Victoria! Thank you so much! xTieghan
The dough IS crumbly but it doesn’t take away from the incredible flavor once these cookies are baked. The combination of the oats, peanut butter, and chocolate is fabulous. Thank you for this excellent recipe, I look forward to making these cookies again!
Thank you so much Maria! I am so glad these turned out so well for you! xTieghan
Extra egg is KEY!!! Don’t be stubborn like me and stand there for 10 min trying to form a ball, add that egg and spend those 10 min eating these yummy cookies!
Thank you so much Jen! xTieghan
Do you use light or dark brown sugar?
HI! You can use either, but I tend to use light. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I just made these today & they are DELICIOUS! It combines all the best cookies together in one. Yes, please! If I were to make them again, I would play around with the ratios to reduce the oil. When I formed them into balls, I literally had oil dripping out of my hand which kinda grossed me out. That being said, they are quite tasty. Thank you! ?
Amazing! I am really glad these turned out so well for you Jamie! Thank you! xTieghan
I have loved all of the recipes I’ve tried from HalfBaked Harvest but this one was a dud. The taste was very bland and the texture was too crumbly to even pick up the cookies. I’ll try and make something else with the rest of the batter- any recommendations? I’ll definitely be trying out other recipes from here though, because this was a very uncharacteristic turnout.
So sorry you had issues with the cookies. I would recommend using the remaining dough to make them into a bar style cookie. You could also add another egg to the dough, this should solve the issue. Please let me know if you have any other questions! xTieghan
Subbed the flour with almond meal (1:1) to make them gluten free and these turned out fantastic! Next time I’ll try with half a cup of coconut oil though. The dough was so oily that the chocolate wouldn’t stay in it, the chips kept falling to the bottom of the bowl. Was planning on baking some and freezing some unbaked, but the cookies wouldn’t have stayed intact after freezing. But as is, the cookies baked up beautifully.
Hi Danielle! I am glad they baked well! Please let me know if there are any questions I can help with! xTieghan
So, I made a double batch. Ouch! Took longer than it should have because I had trouble holding
the ingredients together. I did add the extra egg. Despite that, I couldn’t flatten the balls before
they went in the oven because they would fall apart. Had to do that after they had baked for a minute
or two. Did I have this problem because I refrigerated the ingredients overnight?
Gave them to eight families and they ranted and raved. Am passing on your recipe. They are divine
and will make them again as soon as you tell me what I did wrong. Thank you, thank you for sharing
your wonderful talent.
Hey Jerris! Yes, my guess is that the refrigeration had something to do with them not hold. I don’t have issues normally. Next time try baking the cookies fresh and seeing how that goes for you. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
These are amazing! I really have to restrain myself from eating the entire batch, by myself, in one sitting! Just one question – the 244 kcal you mentioned. Is that per biscuit, or the whole batch? Thanks again for the great recipe!
So glad you have been enjoying this recipe! That is per cookie, but our calorie calculator is not always correct, it is just an estimate! Hope this helps! xTieghan
These were soooo good!! I seem to have problems converting your baking recipes to metric though – went with my gut instinct on this one and they came out great. Some of the other recipes I haven’t managed to get right. 🙁
Thank you so much Catherine! I am really glad this turned out so well for you! Can I help you with other recipes? Let me know! xTieghan
How does yours flatten 🙁
Try removing the baking sheet while baking and “slam” the sheet on the counter. This will help release the air pockets and make the cookies flatter. I hope this helps! xTieghan
I made these with melted coconut oil. I was concerned because the dough was super crumbly. However, once baked and cooled they were absolutely delicious! Thank you!
Thank you so much Jessi! I am really glad this recipe turned out so well for you! xTieghan
These cookies are so so good! The balance between salty and sweet is perfect and the chocolate chunks are the best and melt so well in the cookie. Will definitely make again!
Love to hear that! Thank you so much Jolie! xTieghan
As stated these were definitely crumbly, I used coconut oil (could have also made them a bit more crumbly) and after my first batch of baked cookies added half an egg to the batter as they were a bit dry (again, using only coconut oil could have contributed to this) – this made the cookies perfect. Sprinkled with sea salt after baking… great recommendation. Definitely would make these again.
I am really glad this turned out so well for you, Steph! Thank you so much for trying them! xTieghan
These have become my go-to cookie! My absolute favorite recipe and love the coconut oil instead of butter. I always add 1-2 TBSP of ground espresso for a little extra kick! The salt makes the cookie even better!
Thank you Meredith! I am so happy to hear that! xTieghan
Just made it.One word..Delicious!
Thank you Rheena! xTieghan
Literally do not make. Would not recommend. These crumble and the dough does not even taste good. Absolute no from me. Very disappointed as I usually like HBH.
Hi Lindsay! I am really sorry to hear that! Is there anything that went wrong while making this? Or anything I can help with? xTieghan
These cookies are delicious! I used coconut oil because I didn’t have Canola oil. After reading the comments I added the third egg upfront as well. The recipe made exactly 3 dozen larger sized cookies. My 6 year olds and husband and I all LOVE them! So easy that I didn’t need my mixer to more than one bowl!
Great flavor and easy to make, but my cookies were too crumbly. Even after they cooled they fell apart while I was eating them.
Thank you for trying these Kristine! Is there anything that could have changed while making this? xTieghan
I’m a huge HBH fan and make your recipes often! I followed the directions exactly, knowing the dough would need to be worked into balls since it was so crumbly. The cookies looked slightly more dry as rolled up balls on the baking sheet (compared to your photo) but the final baked cookies look nothing like the picture…at all. They’re tasty but they are smaller, very dry, not crispy on the outside or chewy in the middle. I measured out a tablespoon and did the flattening too, and they barely changed shape or consistency from what I put in the oven. This is the second recipe where I’ve had this same issue (tried the oatmeal choc chip cookie before without the peanut butter) and same outcome. I know you’ve mentioned adding another egg, but are you absolutely sure the recipe is exactly as written above? I just can’t seem to make sense of this and would be great to figure this one out!
So sorry you had issues with the recipe, yes the ingredients and measurements are correct. Please let me know how I can help! xTieghan
I love the idea of these but they only turned out “ok”. Have you actually tried it with coconut oil- is it not as good? That’s what I used and am wondering if that’s why they weren’t as good.
So sorry you did adjust anything in the recipe? Coconut oil is just fine to use, can you tell me what happened with them? Let me know how I can help for next time! xTieghan
Hey!! These cookies are wonderful but they are making way more than I was expecting. Can I freeze the dough?
Yes, that works well. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
These are my go to cookies. I make these for everyone and they always ask for the recipe..can easily sub any nut butter for the peanut butter but be careful of the oil amount then. These are the best cookies and hard not to eat five right out of the oven!! I have found that the recipe makes more than 24 but I don’t do balls of dough as big as the recipe calls for.
I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Help! My dough is very crumbly. I double checked all my measurements. How can I make it more like a dough? Thanks!
This dough is meant to be crumbly, I would try baking the cookies and let me know how they turn out! xTieghan
Flavor wise, these are definitely tasty. However, the dough would not hold together at all (as in, I couldn’t squeeze it in my hand to make a cookie) so I had to add another egg. Even after that, it was very challenging to form into balls. Also the chocolate chips kept falling out from the ball of dough so that was annoying as I had to press them back in. I measured everything very carefully, even using the stir/spoon/scoop/level method for the flour to make sure I didn’t get more than needed. Lastly, the yield is definitely not 24 cookies, More like 50-60 cookies (I made 24 and the rest of the dough is in the fridge, but I know I have used less than half of the dough, so I am estimating I’ll get 50-60 in total). Had I looked more closely at the ingredient amounts and not the yield, I would have cut the recipe in half. Please adjust the yield to be more accurate. So to sum up, flavor wise these are probably a 4 out of 5, but given how challenging it was to get the dough to hold together, I bumped it down to a 3. Prep time is way more than 15 minutes due to the amount of time you’ll need to turn the dough into balls.
So sorry you had difficulties with this recipe, please let me know if I can help in anyway! xTieghan