White Chocolate Peanut Butter Oatmeal Cookies

Aug 17, 2020 | Dessert, Food

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This recipe has been on my to do list for a long time as a special treat for my husband. He doesn’t love a lot of your typical sweet treats like milk chocolate (shocking, I know), but he absolutely loves white chocolate, peanut butter, and oatmeal cookies. He loved the results and I hope you will to with this simple but delicious combination of flavors!

This cookie uses peanut butter as it’s base, then adds oats to help give it some substance and makes it more filling then a standard cookie. I like to use chunky peanut butter to give it even more texture and interest, but smooth peanut butter would work just as well. You can also use old fashioned oats instead of quick cook if you want more of an oatmeal cookie texture. Lastly, have fun with the chocolate chips, you can replace with peanut butter chips, milk chocolate chips, or completely omit them based on personal preference.

White Chocolate Peanut Butter Oatmeal Cookies

White Chocolate Peanut Butter Oatmeal Cookies

Prep Time: 10 minutes
Cook Time: 14 minutes
Cooling Time: 15 minutes
Total Time: 39 minutes
Course: Dessert, Snack
Keyword: cookies
Servings: 36 cookie
Calories: 94kcal


  • ½ cup unsalted butter softened
  • ½ cup brown sugar firmly packed
  • cup granulated sugar
  • ½ cup peanut butter chunky or smooth
  • 2 lg eggs
  • ¾ tsp vanilla
  • ¾ cup all purpose flour
  • 1 tsp baking soda
  • ¼ tsp ground cinnamon
  • tsp salt
  • 1 cup uncooked quick or old fashioned oats
  • ½ cup white chocolate chips


  • Preheat oven to 350°F.
  • In a large mixing bowl, add softened butter, sugars, and peanut butter beating until well combined and fluffy. Add eggs one at a time, then add vanilla and mix well.
  • In a separate bowl mix flour, baking soda, cinnamon, and salt. Add to butter/sugar mixture.
  • Once well incorporated add oatmeal and white chocolate chips.
  • On an un-greased cookie sheet, drop tablespoon sized dough about 2-3 inches apart. I use a small ice cream style scoop to measure the dough.
  • Bake for 13-15 minutes, until the bottom edges of the cookie are starting to turn light brown. Let cool for 2-3 minutes on the cookie sheet, then move to a wire rack to finish cooling.
  • Store any leftover cookies in a sealed container. Enjoy!


Serving: 1Cookies | Calories: 94kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 51mg | Potassium: 45mg | Fiber: 1g | Sugar: 7g | Vitamin A: 79IU | Calcium: 11mg | Iron: 1mg
Tried this recipe?Let us know how it was!

About Me


Hello everyone! My name is Angie Mallery, and I’m the proud founder of Wicked Handy. This blog is my playground for sharing everything that makes life more joyful and practical—from crafting and cooking to gardening and DIY projects. I’m thrilled you’re here and hope you find inspiration and enjoyment in what I love to do. Thank you for visiting!

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