Peanut Butter Oatmeal Cookies

Jump to Recipe

Peanut Butter Oatmeal Cookies are soft, chewy, and loaded with peanut butter flavor! Peanut butter lovers will go crazy for these cookies!

Peanut Butter Oatmeal Cookies

Perfect Peanut Butter Oatmeal Cookies

I was in the mood to bake this week, big surprise, right? Well, I will be honest, I was really in the mood to eat cookies, sure the baking part is fun, but the eating part is the BEST part. You can’t beat a batch of freshly baked cookies.

I was craving cookies like mad so I baked a batch of my favorite Peanut Butter Oatmeal Cookies. They are peanut butter cookie perfection! The cookies are soft, chewy, and LOADED with peanut butter flavor. Peanut butter fans, you are going to LOVE these cookies! They are peanut butter cookie perfection!

Peanut Butter Oatmeal Cookies stack

Easy Peanut Butter Cookies

I could eat an entire batch of these cookies because they are so delicious and they are kind of healthy because of the peanut butter and oats, right? I will keep telling myself that:)

I love these cookies because I always have the ingredients on hand. You don’t need any special ingredients, but that doesn’t mean the cookies aren’t special, they are VERY special. Every tine I make these cookies they get rave reviews by family and friends. They are just a REALLY good cookie, a classic!

Tips for Making Peanut Butter Oatmeal Cookies

  • Use old fashioned oats, not quick oats for this recipe.
  • Don’t skip the cinnamon, it gives the cookies an extra hint of deliciousness.
  • For this recipe, I don’t use natural peanut butter. JIF or Skippy or a similar brand works best. I use creamy peanut butter, but chunky would be good too.
  • I love the simplicity of these cookies but feel free to add in chocolate chips if you wish.
  • Don’t over bake the cookies. Remove from the oven when the edges are set but the middles are still soft. They will finish baking on the baking sheet. You want them to be soft and chewy.
  • These cookies will keep in an airtight container on the counter for up to 4 days. These cookies also freeze well. Place cooled cookies in a freezer bag or container and freezer for up to one month. They are good frozen or you can thaw them before eating.

The next time you need a cookie fix, make a batch of Peanut Butter Oatmeal Cookies. These simple cookies are always a winner!

If you like these Peanut Butter Oatmeal Cookies, check out:

Peanut Butter Oatmeal Cookie Recipe

Peanut Butter Oatmeal Cookies

These soft and chewy peanut butter oatmeal cookies will for sure become a family favorite cookie!
4.83 from 45 votes
Prep Time
15 minutes
Cook Time
10 minutes
Cuisine
American
Servings
18 cookies

Ingredients

  • 1 1/2 cups old fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F. Line two large baking sheet with Silpat baking mats or parchment paper. Set aside.
  2. In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.
  3. Using a mixer, beat the butter, peanut butter, and sugars together until creamy, this will take about 2 minutes, on medium speed. Beat in the egg and vanilla extract. Mix until well combined.
  4. On low, add in the dry ingredients and mix until just until the combined.
  5. Scoop the cookies into round balls and place on the prepared baking sheets, leaving 2 inches in between cookies. Bake for 10-12 minutes, or until the cookies are lightly browned around the edges, but still soft in the middle.
  6. Remove cookies from oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.
Nutrition Facts
Peanut Butter Oatmeal Cookies
Amount Per Serving
Calories 174 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Cholesterol 22mg7%
Sodium 102mg4%
Potassium 86mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 12g13%
Protein 3g6%
Vitamin A 170IU3%
Calcium 15mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword

peanut butter oatmeal cookies

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. 5 stars
    I substituted ground oats for the flour due to a wheat allergy and these are great cookies. Wonderful flavor with the cinnamon.

    1. Mine also crumbles and did not flatten.. lol , I am a professional chef in the industry 35 years.
      RECIPE HAS WONDERFUL INGREDIENTS I FOLLOWED WORD FOR WORD.

    2. 5 stars
      I tried recipe again because ingredients are wonderful.. The second time I followed recipe as instructed, The only change for me was flatten ball to thick disc ” We loved these cookies yum”.. indeed the cookies are crispy but chewy so good.. Well done recipe bravo.

  2. Tried these today and LOVE them! My batch came out just as pictured and taste amazing.
    I use a gas oven and followed the recipe exactly including letting the cookies rest on the pans until they came off clean.
    Fantastic cookie outside light crisp with the even texture of moist chewy yumminess throughout the entire cookie. Thank you so much for this recipe I will make these again!

  3. These cookies are fabulous, I had to repeat them several times. I did however tweak the recipe a bit: whole spelt flour instead of all-purpose, flavorless coconut oil instead of butter (just because the butter was hard and I would have needed to wait for it to soften, but it works great!), and just some xylitol instead of so much sugar (we went off sugar and use very little sweeteners at all). They come out really yummy and almost guilt-free!

  4. Added 1/4 c chia seeds, 4oz butterscotch chips, substituted stevia for white sugar, added walnuts. Yummy!

  5. I just made the Peanut Butter Oatmeal cookies today. I followed the recipe exactly and they turned out perfect and tasty! I will make this again.
    Thanks

  6. I made these cookies last night and followed the recipe exactly. They were amazing! My husband and son nearly ate them all!

  7. 5 stars
    I need these to be firm and crunchy. I want to fill them with marshmallow whip and dip in chocolate. What do I need to do different to get them cruncy?

  8. 5 stars
    I used GF flour 1/3 cup turbinado sugar and raisins to make them healthy. They were still plenty sweet because of the sugar in the raisins and the PB. Yummy! Thank you!

  9. These are fantastic. I use organic whole wheat pastry flour for an even healthier cookie treat. Everyone loves them. Just made them for the fourth time. Thanks.

  10. 5 stars
    Delicious cookies! I made them as directed except I eyeballed the peanut butter and cinnamon and added a little extra of each. Also, I prefer my cookies a little bit more one the golden brown side, so 12 mins was right where I wanted to be 🙂 Will definitely be making again!

  11. 5 stars
    I made these this morning and doubled the recipe… they came out perfect I would post a picture but I can’t see a place to do that.

  12. I doubled the recipe, added currants and used a 1 tbsp scoop to drop the cookies. Then i reduced the baking time to 10 minutes. I got 86 cookies, worth 3 WW Smart Points each. The cookies are about 1.5 inches across and makes 4 bites, just right for a low point treat.

  13. 5 stars
    I’m in trouble! I don’t like peanut butter cookies, so I often make them for my husband because they’re a dessert I know I won’t be tempted by. On a whim, I decided to make these instead…and I ate one. Then, I ate another. They’re absolutely delicious, and I feel that the oatmeal lessens the intensity of the peanut butter. One word of warning, do not overcook these cookies. They taste much better soft and chewy, than dry and crumbly (which is how I usually prefer my cookies). Great recipe, thanks!

  14. 3 stars
    Mine also crumbles and did not flatten.. lol , I am a professional chef in the industry 35 years.
    RECIPE HAS WONDERFUL INGREDIENTS I FOLLOWED WORD FOR WORD.

  15. 5 stars
    Delicious. Followed the recipe- didn’t flatten the centers -andThe cookies were soft and chewy. I made a double batch to start with. The cookies started disappearing so I made another double batch. Yummy!

  16. I have a question more than a review. How many make a serving? One of my sisters is type 1 diabetic and I wanted to plan ahead for when I make this recipe, so I can tell everything she needs to know. The recipe sounds delicious!

  17. 4 stars
    Delicious. But I’m still trying to figure out how to stop them from crumbling. I have added more flour and another egg and it seems to help. Maybe next time I will double the flour and egg and baking soda.

  18. 5 stars
    Cookies cooked up fine. Soft inside and nice gentle crisp on sides. Make sure to leave them on the trays a few minutes. It does help.
    My only issue was the implication that the recipe made 18 cookies. I doubled the recipe and got 68 3” cookies! Oh they’ll all get eaten but the box score has to be a misprint.

  19. 5 stars
    Made these last night, following the recipe exactly and they turned out perfectly! Soooooo delicious. Perfect balance or crispy and chewy.

  20. 5 stars
    They are quick and easy. I love the texture. My family enjoyed them very much, I’ll definitely make them again. Thank you!

  21. 5 stars
    I’ve made this recipe countless times exactly as written. They always come out perfect. They are a family favorite. The best peanut butter oatmeal cookie recipe I have found.

Leave a Reply

Your email address will not be published. Required fields are marked *