Peanut Butter Oatmeal Cookies

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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!
5 from 6 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!
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CommentsLeave a reply

  1. 5 stars
    THESE COOKIES ARE AMAZING!!
    I made them dairy & egg free by using Nuttelex instead of butter and “no-egg replacer” instead of the egg.
    SO GOOOOOODDD. Can’t stop won’t stop eating them.

  2. We just made these again yesterday and they are indeed the best cookie ever. We have made these several times since you originally posted the recipe and they have been declared ‘the perfect cookie’. We have added ginger and cut back on the cinnamon. It can be fun to play around with a recipe after it has been mastered – of course, you know that!

    In any case, many thanks for an absolutely splendid recipe.

  3. 5 stars
    I used natural peanut butter with great results! The cookies are chewy and soft, although they did not spread as much as the pictures. I prepped the dough the night before, scooped it into balls and then refrigerated it overnight. The next day I used a glass to flatten the cookies slightly right before baking. I liked the addition of cinnamon, although I will try 1/4 tsp next time! Thanks for another great cookie recipe!

  4. 5 stars
    I’ve tried baking quite a few different recipes to test which one my husband and i both agreed to be the best and this recipe by far hands down our favorite of all! Thank you!

  5. Dude! Game changer!!! I love these. I added dark chocolate morsels to the second half and it was the best decision I have made all day. Thank you

  6. Dude! Game changer!!! I love these. I added dark chocolate morsels to the second half and it was the best decision I have made all day. Thank you

  7. 5 stars
    I substituted ground oats for the flour due to a wheat allergy and these are great cookies. Wonderful flavor with the cinnamon.

  8. 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!

  9. 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!

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

  11. 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

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

  13. 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?

  14. 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!

  15. 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.

  16. 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!

  17. 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.

  18. 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.

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