Deep Dish Oatmeal Peanut Butter & Jelly Cookies

School lunches were always the best, don’t you think?

Looking back, my school lunches were always sickeningly unhealthy but oh-so delicious.

I mean, Lunchables? Really? Those can’t be nutritious. But those doughy, cardboard pizzas? THE DIGGITY TO MY DOG. So good.

I remember getting SOEXCITED to get our elementary school’s printable monthly lunch schedule. I’d hang it up on the fridge and check off each day I wanted to buy a school lunch. My favorites included: French toast sticks, cheesy bread sticks, teriyaki beef nuggets, and French bread pizzas. And I always got a chocolate milk… because what’s the point of plain milk when chocolate is available?

I was a logical child.

When I got older, my sister began bringing home the printable menus and hung them on the fridge. One day, I was randomly reading the menu when I spotted a side dish–a jello snack–was denoted with an asterisk. I scanned the page to find out what it meant and, lo and behold, at the bottom: *contains pork products.

So basically, if I’m any kind of effed up, I blame it on the porky jello snacks my school fed us.

And in high school, I amped up the nutritious factor tenfold. I’m pretty sure that my entire freshman year I ate nothing but chicken caesar salads with extra dressing and a package of glazed chocolate doughnuts for lunch every day.

I can never look at a package of chocolate doughnuts the same way again.

However, no matter my age, I still enjoy peanut butter and jelly sandwiches. How can you not?! They’re a total classic: simple but delicious, and you can expect amazing results every time.

It’s no surprise I like mine with green jelly, but if I’m feeling more “mainstream”, I’ll opt for grape. On wheat bread, with crusts, and chunky peanut butter. But I’m not picky or anything.

Since back to school is vastly approaching, I had to channel my inner child (more than usual) and make something every kid & adult alike would enjoy making and eating. Big shocker: peanut butter & jelly came to mind–specifically, a PBJ cookie since cookies are awesome.

This is actually proof that food bloggers do think alike, because literally the day before I was set do buy the ingredients to make some peanut butter & jelly cookies, Jocelyn made the SAME cookie I was going to make–with the same ingredients, too! Hers turned out amazing and I was so excited knowing that we are all on the same brainwave after all, despite our physical distance from one another 🙂

So I decided to put my deep dish pan to use and jazz up my original idea just a tad more–by making regular cookies deep dishified, and adding oatmeal for a fun twist. The result is a dense oatmeal cookie chock-full of Reese’s PB cups and Ghiradelli raspberry chocolate candies and a whole lotta classic PBJ flavor.

You’ll love them! Plus, they’re pork free, so if your kids turn out wonky, you can’t blame me. It’s always going to be that jello snack, I tell ya.

Deep Dish Oatmeal Peanut Butter & Jelly Cookies *adapted from Averie’s Chocolate Chip Peanut Butter Oatmeal Cookies recipe (base) and Jocelyn’s Peanut Butter & Jelly Cookies recipe 

1/2 cup butter, room temperature
1 & 1/4 cup brown sugar
1/2 cup white sugar
1/3 cup peanut butter (I used THIS one for a fun change, but regular smooth PB works)
1 egg + 1 yolk
1 tsp vanilla extract
1 & 1/4 cups all-purpose flour
1 cup old fashioned rolled oats
1/2 tsp baking soda
Pinch salt
12 Reese’s Peanut Butter Cups, roughly chopped
1 pkg Ghiradelli Dark Chocolate & Raspberry squares, roughly chopped

1. Preheat oven to 325 degrees F. Liberally grease a deep dish cookie pan (aka muffin top pan) with cooking spray. Grease it good! Set aside.
2. In a large bowl, cream together the butter and sugars with a fork. Stir in the peanut butter, egg + yolk, and vanilla extract to combine. Lastly, slowly stir in the flour, oats, baking soda and salt. Fold in the chopped candies.
3. Put a heaping 1/4 cup of dough into each cavity and gently press it into the cavity to fit. Bake for approx. 10-12 minutes (mine took exactly 11) until edges are golden brown and center is mostly set. Cool for 5-10 minutes in the pan before carefully removing to a wire rack to cool completely.
4. Store leftovers airtight, at room temperature, up to 3 days.
**Note: You can certainly bake these as regular cookies on a lightly greased baking sheet for approx. 8-10 minutes or so until centers are just about set (they’ll continue to bake as they sit). Just rotate your pans halfway through baking time to ensure even cooking for both pans.**

These cookies rock! They’re super sweet yet salty, chewy and soft, and have a nice crispy “crust” from being baked deep-dish style. You and your kids will love them!

Have a wonderful Wednesday!!

xo, Hayley



  1. By the time I got to H.S., I only ate scooter crunches and chocolate malts. Terrrible, I know! Needless to say, I don’t like either of those ice cream treats today. I do like these tasty little cookies though. I’d probably skip the sandwich and just have these for lunch! Hmmm, I do have a pattern of eating sweets as my meal!

  2. I always went for the soft pretzels personally & maybe a chocolate malt in HS. Grade school was always a bagged lunch that I never ate after having to watch a movie about bees right before lunch. The whole time I was eating my peanut butter sandwich I was imagining that I was crunching on bees. YUCK!

  3. Oh these look fantastic!

  4. Glad that the cookie base worked well for you – it’s one of my fave cookie bases because you get a little oatmeal, a little choc chip, a little PB, all in one. And fun twist that you used the Raspberry Razzle! Glad you’ve put that to use. GREAT looking cookies! PB & J is ALWAYS a fave! 🙂

  5. I don’t own a muffin top pan – do you think these would work in a regular muffin tin? I hate to buy a pan for one recipe…

    • Hey Kate, I totally understand. Just grease the muffin tin REALLY well and they’ll be super deep dish cookie cups! Or you could use a mini muffin tin for smaller “cups”, or bake them like normal cookies on a sheet. Thanks!

  6. I’m pretty sure I need to try these. My goodness, why do I read blogs at times when I shouldn’t be eating sweets. 9 am isn’t too early, right?

  7. You just made me really miss my elementary-high school years! I would love when the new month’s calendar of lunches came out and would also hang it up on my fridge! I am super jealous, however, that you had teriyaki chicken nuggets and FRENCH BREAD PIZZA? Okay, our pizza consisted of some mystery red sauce and cheese on top of a crust that resembled a pop tart. But we did have french toast sticks and they were my fav! These cookies look delicious! And I’m so glad I’m not the only one who likes CRUNCHY peanut butter on her PB & J sandwiches!

    • Nicole, I LOVE crunchy PB! It’s a must! And I laughed out loud at your detailed description of your mystery PopTart. School lunches were so hit or miss but the French toast sticks–such a hit! Thanks for your sweet comment!! xo.

  8. OMG OMG I need that pb crave razzle dazzle in my life. i love raspberry jam SO much with peanut butter. like to the point where I ate it EVERY FREAKING DAY when I was poor in college. These cookies are amazeballs, like I think I could eat every single one. So umm.. it’d be way too dangerous (yet amazing?) if I made them. Hayley, you are my queen! I love everything about these!!!!!

    • Sally, I love being your queen because you’re mine! We’re meant to be together, I just know it (we’ll tell Jessie and Kevin later, haha). And YES that PB is RIDICULOUSLY GOOD. Order the three-pack; it’s worth every penny!!

  9. foodiestuntman says:

    This is a very timely post since I’ve seen a lot of back-to-school pics on facebook this morning.

  10. So I could substitute these for a pb&j sandwich since they have practically the same ingredients, right?!

  11. I remember french toast sticks! they were my fave:) I think I like your version of PB&J better than mine

  12. You know what I ate for lunch my entire junior year? A package of Reese’s Peanut Butter cups and a Coke. These cookies look WAY better than that!!!

  13. Dorothy @ Crazy for Crust says:

    Oh, the things we ate in HS. Chocolate doughnuts were totally in my repertoire. As were crumb cakes and those little tator tots. PB&J, not so much but I’d totally eat 20 of these cookies, thankyouverymuch.

  14. Your version of the pb & j cookie is freaking awesome!!! I love that you paired it with a pb oatmeal cookie! Yay for fun blogger brain baking!!!


  1. […] and Jelly Granola by Simply Scratch Peanut Butter & Jelly Ice Pops by I Cook by the Book Deep Dish Oatmeal Peanut Butter & Jelly Cookies by The Domestic Rebel Peanut Butter & Jelly Scones by Design Sponge Peanut Butter & Jelly Oatmeal by Breakfast […]

Speak Your Mind