Half oatmeal cookie and half decadent peanut butter fudge brownie. These Oatmeal Chocolate Chunk Cookie Brownies are loaded with delicious flavor. They are so sinfully rich and tasty that they remain my favorite cookie brownie of all time.
A chocolate chunk brownie layered with a classic oatmeal cookie and layered with more brownie and peanut butter swirls with chocolate chunks. In case you didn’t know, this is a brookie.
A cookie + brownie = brookie. Yes, it’s a real thing and it’s delicious. I couldn’t decide what I wanted more, a cookie or brownie, so this happened. It’s one of those gourmet recipes that will cure any craving you’re having. These Oatmeal Chocolate Chunk Cookie Brownies are that good!
Simple and perfectly chewy, ooey-gooey bars. This recipe is stuffed with chocolate, peanut butter, and warm oatmeal flavors. Just when you get a hint of oatmeal cookie, you bite into peanut butter. Ummm Yum. this makes me hungry just talking about it! Just in time for the weekend because I think I need to make some more and pack them on my road trip back to Wisconsin.
Oatmeal Chocolate Chunk Brownie Cookie Ingredients
- CHOCOLATE: A combination of baking chocolate, cocoa powder, and chocolate chips/chunks is used in this recipe.
- OATMEAL: Old-fashioned oatmeal.
- PEANUT BUTTER: Creamy, smooth peanut butter gets swirled into the brownie batter.
- FLOUR: all-purpose flour works perfectly.
- OIL: Yields a moist oatmeal cookie base.
How to Make Brookies
- Whisk melted chocolate and sugar.
- Whisk in eggs and vanilla extract.
- Stir in cocoa powder, salt, flour, and chocolate chunks.
- Stir in melted peanut butter.
- Mix together oatmeal, flour, brown sugar, baking soda, salt, oil, egg, and vanilla.
- Fold in chocolate.
- Drop dollops of brownie batter in pan.
- Sprinkle with oatmeal cookie dough.
- Top with remaining brownie batter and cookie dough.
- Swirl in melted peanut butter.
- Bake in 350°F oven for 25-35 minutes.
- Cool 1 hour. Cut and serve.
Honestly, this is the best combination of a cookie and a brownie. They’re pretty amazing, delicious, and are seriously one of my favorite treats.
Oatmeal Chocolate Chunk Cookie Brownies
- 10 tbsp unsalted butter
- 2 oz milk or semi sweet chocolate (chopped)
- 1 cup granulated sugar
- 1½ tsp vanilla extract
- 2 large eggs
- ½ cup cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ⅓ cup semi sweet chocolate chips ( or chocolate chunks)
- ½ cup creamy peanut butter (melted)
- 1⅓ cup old fashioned oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup oil
- 1 egg
- 2 tsp vanilla extract
- 4 oz dark chocolate (chopped into chunks)
- handful of chocolate chunks
- Preheat the oven to 350°F. Line a 9×13 inch baking dish with foil or parchment paper and grease.
- To make the brownie batter, combine butter and 2 oz chocolate to a microwave safe bowl.Microwave on 30 second intervals, stirring after each interval until melted and smooth; about 1½ minutes.
- In a medium bowl, combine melted chocolate and sugar, whisk until combined.
- Whisk in vanilla extract, and eggs.
- Stir in cocoa powder, flour and salt and mix until just combined,
- Stir in remaining chocolate chips.
- Melt peanut butter in microwave.Swirl in ¼ cup of the melted peanut butter (save remaining ¼ cup for later), leaving a few streaks of peanut butter; set aside.
- To make the oatmeal cookie batter add oatmeal, flour, brown sugar, baking soda, salt, oil, egg, and vanilla to bowl of stand mixer. Beat until combined and it holds together.TIP: the dough will seem oily, this is good, if not add a tbsp more of oil.
- Fold in ½ cup chocolate chunks; set aside.
- To assemble, drop dollops of ½ brownie batter into prepared pan.
- Sprinkle ¾ of the oatmeal cookie dough around and over the brownie batter and in the corners.
- Dollop the remaining brownie batter over top the oatmeal cookie dough.
- Swirl in ¼ cup melted peanut butter into brownie batter dollops.Drizzle any remaining over entire pan. Slightly press a handful of chocolate chunks into the top of batter.
- Bake for 25-35 minutes. Cover with foil the last 10 minutes to ensure the top does not get crispy.
- Cool in pan for 1 hour before slicing and serving.