Peanut Butter Oatmeal Cookies

By Maria Lichty

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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

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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!

Tips

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!

More Cookie Recipes

Peanut Butter Oatmeal Cookie Recipe
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Peanut Butter Oatmeal Cookies

These soft and chewy peanut butter oatmeal cookies will for sure become a family favorite cookie!
4.67 from 554 votes

Equipment

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees F. Line two large baking sheets 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.

Nutrition

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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Maria

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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4.67 from 554 votes (316 ratings without comment)

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Comments

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  1. 5 stars
    I made a double batch of these yesterday following the recipe exactly. They came out great, but I THOUGHT they were a little dry when I had one right after they baked. However, after sitting overnight they are just fantastic – with the perfect amount of crisp around the edges and wonderful chew in the center. So easy to make, too. While the cinnamon does add a nice touch to the flavor, next time I’m going to try without because I feel like the cinnamon may weaken the peanut butter flavor. A wonderful peanut butter cookie I will make over and over again.

  2. 5 stars
    Yummy! I’ve made them twice now and love the flavours, the texture and the old fashioned oats. I’ve reduced the cinnamon to 1/4 tsp and tossed in a handful of peanuts for some extra crunch and more peanut flavour.
    Highly recommended for peanut butter cookie fans and those people who are destined to become fans of this recipe and these cookies.

    1. The texture is a little different and can produce dry cookies. If you stir natural peanut butter really well and it’s nice and creamy, you can use it.

  3. Made these according to the recipe except for 1/2 cup instant oats as I ran out of old fashioned. Delicious! Thx!

  4. 5 stars
    Wow! Really amazing cookies that were super easy to make with instructions that checked out (i.e. good temp, bake time, cooling time, etc.)!

    A couple FYIs:
    – I added pumpkin seeds and dark chocolate chips to mine. If you were to add chocolate, I’d skip out on the cinnamon.
    – I used natural peanut butter (kirkland brand), and they still turned out amazing. YMMV depending on the natural peanut butter used.
    – I was able to make just a half batch with no issue (just saved the other half of the egg for breakfast the next morning).

    I do think that they are slightly too sweet, and next time I would reduce the sugar to ~75-85% of what’s called for. However, I didn’t feel it was fair to downgrade the cookies to 4-star, because this recipe honestly brought me out of a baking rut! I will 100% make again!

  5. 4 stars
    I used oat flour, mixed-nut butter instead of peanut butter, and added 1/2 tsp nutmeg (just because I love it); among the best cookie recipes I’ve ever made — will make them again, and will give as gifts too.

  6. 5 stars
    Made these 3 times now once as a peanut butter jam variety once with milk chocolate and once with choc/ walnut. Always chewy and delicious. I just add slightly less sugar and a tablespoon of milk at the end for a slightly softer batter! 12 m is perfect bake time.

  7. 5 stars
    I made a quadruple batch of these cookies to give to friends. I ended up baking about 125 cookies. I added toasted chopped pecans and semi-sweet chocolate chips.
    Turned out fabulous and all the cookies were gone in less a week. I ate about 25 myself. Could not stop eating these.

  8. 5 stars
    Made these for a friend for his 78th bday (who needs cake?). The BEST! New favorite cookie in the neighborhood.

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