Peanut Butter Oatmeal Cookies

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

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

Favorite 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!


Here are a few tips that will guarantee cookie success every single time!

  • 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!

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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!
4.73 from 294 votes


  • 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


  • Preheat the oven to 350 degrees F. Line two large baking sheet with Silpat baking mats or parchment paper. Set aside.
  • In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.
  • 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.
  • On low, add in the dry ingredients and mix until just until the combined.
  • 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.
  • Remove cookies from oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.


Calories: 174kcal, Carbohydrates: 20g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 22mg, Sodium: 102mg, Potassium: 86mg, Fiber: 1g, Sugar: 12g, Vitamin A: 170IU, Calcium: 15mg, Iron: 0.7mg
Keywords peanut butter oatmeal cookies

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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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  1. 5 stars
    I loved the recipe, thank you! I’ve made fewer bigger cookies (12 instead of 18) so it took them around 14-15 mins to get cooked, but they turned out perfect, crispy and slightly fudgy in the middle. The dough seemed a bit wet at first, but it wasn’t a problem at all in the end.

  2. 5 stars
    Wow! I baked these today and these cookies are absolutely delicious! They are so easy to make and are made with ingredients that I always have on hand. I used my two tablespoon sized cookie scoop and made 33 cookies. Thank you so much for sharing this recipe!

  3. 5 stars
    Mad your cookies for a family picnic. Big hit with kids and adults alike! That little bit of cinnamon really makes them over the top.

  4. I’m currently making this right now. However, I don’t have a mixer and had to use the power of my own arms instead. I put double of everything into a bowl at once, replaced the baking soda for baking powder (because I didn’t have soda), scooped 20 decent sized cookies onto a baking pan, and waaahlaaa! Just waiting for 1 more minute and 23 seconds from now to remove from the oven. I’ll update you and let you know what they tasted like with the alterations.

  5. I baked these cookies and they were delicious. My first time making these I realized just as I put them in the oven that I had forgotten to add the peanut butter. Oh well. They turned out delicious anyway. My husband loved both batches.

  6. gonna give them a try. was wondering can you skip the butter but use more peanut butter? if so, how much of the latter.

    trying to use up excess peanut butter that accumulates in jars, rather than discarding it. i think we all enjoy the extracting that first scoop of peanut butter from a freshly opened jar rather than digging down into one that is almost empty.

  7. 5 stars
    Saving this one, very good recipe! I did add a few walnut pieces and butterscotch chips but just a handful. I used an ice cream scoop and ended up with 17 cookies altogether. Turned out great!

  8. 3 stars
    Sorry but not great for me. Super simple but even with dough chilling, too much spread (and butter). I like a little more flavour depth and substance to my cookies. I’m not an experienced baker but decent cook, will try another recipe next time.

  9. 5 stars
    I just made these, sadly I didn’t look ahead of time & didn’t have eggs… so I substituted the egg for apple sauce & they turned out great! I also used a mix of chunky and creamy pb & put pb chips on top

  10. 5 stars
    Brilliant recipe . I used dark brown sugar instead of light brown and also added milk chocolate chips . Cookies tasted like snickers bars

  11. These were the best Peanut Butter Oatmeal cookies I have ever tried! Thank you so much for sharing your recipe. I doubled the recipe and added chocolate chips to half the Batter. Next time I won’t add the chocolate chips. They were good but this Batter is perfect without.

    1. I have only tried butter. Maybe try a vegan butter or coconut oil? I haven’t tried it though.

  12. 2 stars
    Followed the recipe exactly, and these cookies spread out super thin in the oven. Turned into a crispy cookie instead of the intended thick, chewy cookie. Flavor is good but the shape and texture and way off.

  13. 5 stars
    great recipe! I tweaked it a bit, used a combo of gluten free flour and almond flour and xanthan gum in place of ap flour and they came out beautifully. thanks!

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