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!

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

Peanut Butter Oatmeal Cookies

These soft and chewy peanut butter oatmeal cookies will for sure become a family favorite cookie!
4.79 from 136 votes

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
 

  • 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.

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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  1. 5 stars
    Threw in a small handful of quick oats for texture and because they were a tad too sticky, otherwise perfect! Thanks for the yummy recipe.

  2. 5 stars
    I just made the Peanut Butter and Oatmeal Cookies, they’re simply DELICIOUS!!! I’m 65 and these are the best I’ve ever made! Thank you and keep the recipes coming! ❤️

  3. 5 stars
    I loved the simplicity of ingredients in this recipe. It is a kin to some of my favorite tried and true old time basics which you can build on, if you like. I was looking for something to challenge the taste buds of my 80 year old mother and this cookie performed beautifully. Not only were the flavors perfectly balanced, the texture was exquisite. The thin brown crunchy rim adds depth and charm in combination with the chewiness on the center. Fabulous! I also liked cooling them on the baking sheets. This gives their delicate nature, when warm, time to stabilize making them dunk worthy. All in all, a new favorite in our house. Thank you for your creativity and for sharing yourselves.

  4. I just finished my first cookie sheet with these cookies and tasted one – fabulous!! I put 1/2 cup chocolate chips in them & they look awesome!! I thought they were going to be very chunky but once they were done, they flattened out.
    I used the smaller cookie scoop and just overfilled it…very sticky but well worth it to roll it into the balls. I am not on Instagram but I’d love to send you a photo. I love your recipes & I am an avid baker!! Keep doing what you’re doing and happy holidays.

  5. 5 stars
    Absolutely amazing recipe! This will be my go to from now on!
    Slightly crispy edges, chewy centre, perfect combination of flavors and textures. Love it!!

  6. 5 stars
    I wasn’t a fan of peanut butter cookies until I made these ! They are sooo good !
    I added dark and milk chocolate chips ! Awesome ! Will make these again ! 🙂

  7. 5 stars
    I always make this recipe when I want to give someone something special. It never fails and it’s also yummy made with gluten free flour. Sometimes, I like to add dried cranberries and white chocolate chips for the holidays. Thanks so much for sharing!!!

  8. Why did mine come out soooo thin?! Do you think it’s was because….A. I mixed with a large fork instead of electric beater… or B. Because I didn’t use parchment paper? Taste delicious tho! I did a sample batch before Christmas because I don’t ever bake…. trying to fix rhe problem before I make them all. Thanks!

    1. Hmmm, I have never used a fork:) Over mixing could be the problem. Was your butter too soft? Did you have enough flour and oats? Was your baking soda fresh? Were your baking sheets warm? Parchment paper or Silpats do help. It could have been any of these things.

  9. I live at a high altitude so maybe this is why I am having problems. The cookies are not flattening out in the oven… I also did not have parchment paper… could this be why? They are also not sticking together. I tried flattening them but they really are very crumbly and not sticking together. Do I need another egg?

    1. If they are too puffy, I am guessing too much flour. Don’t pack your flour when you measure it. You can try reducing the flour a little. You shouldn’t need another egg.

  10. 5 stars
    i’ve made these for my sister during her hair pregnancy so many times! their her favorite cookies everrrr i still make them all the time my whole family loves them!

  11. 5 stars
    I made them vegan by doing a flaxseed egg and substituting the butter with grape seed oil. And they turned out great. Well did a bar not cookies.

  12. 5 stars
    I’m from Sweden and this has become my most fave cookie recipe of all times. It’s not enough of 5 star! Thank you<3

  13. I don’t have unsalted peanut butter so I’m thinking just use regular pb and just not add the salt. Right? I’m not the most intuitive baker so want to make sure!

    1. You can use salted peanut butter. I would still add the salt, but I like a little salt kick:)

  14. 5 stars
    Just Made these for my kids they loved them. One of the best peanut butter oatmeal cookies this will be my new recipe

  15. Hi happy New Year’s this is my second time doing this recipe now the oatmeal do you ground it or is it used whole I’ve been using it whole
    And when you have it all mixed is the dough very sticky thank you so much I would love a reply

    1. I use old fashioned oats and I don’t blend the oats. The dough is a little sticky. You can always chill it for 30 minutes…and make sure your butter isn’t too soft.

    1. Yes, I am not a registered dietitian, I use an online calculator, but the info should be close. But there will be differences depending on the brands you use, how big you make your cookies, etc. It is just an estimate that is hopefully helpful:)

  16. 5 stars
    Made these vegan and gluten free. Used vegan butter and flax egg and gluten free 1 to 1 flour. Peanut butter was just peanuts and salt, mixed well before measuring. Added dark chocolate chips and reduced sugar to 1/2 cup unpacked brown and 1/4 c
    raw. I flattered cookies before baking. VERY delicious!!

  17. 2 stars
    Been craving oatmeal cookies for a week and I’m disappointed by these. Too much butter, too much sugar, not enough flour or oats. I made these for my daughters as a snack while i go to my doctor’s appointment but i wouldn’t be able to take them because they are so flat and fragile.

  18. 5 stars
    Amazing!

    I didn’t have old fashioned oats, so I subbed for instant oats with flaxseeds. Also didn’t have vanilla (just ran out) so used maple syrup. AND didn’t have light brown sugar, so I used dark brown sugar. With this many changes I was worried they wouldn’t be as good, but I was wrong! They still turned out incredibly delicious!!

  19. 5 stars
    These are wonderful! Thin, crispy on edges, chewy in the middle! YUM! We did half with chocolate chips and half not. Thank you!!

  20. Oh these cookies are just what I needed. My husband came home from the supermarket with two more jars of almond butter and another big bag of oats, but he didn’t bring me any cookies.
    I wanted cookies.
    So I used the almond butter with your recipe, and the texture and flavor of these cookies are just what I was hoping for! What a nice basic failsafe recipe. Thank you.

  21. 4 stars
    Great easy recipe. My family loved it. Myself – I would leave out the cinnamon as I find peanut and cinnamon don’t complement each other well.

    1. You can use almond butter, just make sure it is creamy and drippy so the cookies don’t turn out dry.

  22. 5 stars
    Good cookiesia! These cookies are very delicious and the cinnamon addition makes the cookies pop. Can’t wait to make them again and again !!

  23. 5 stars
    Excellent. I added crushed honey roasted peanuts and made 10 large cookies. Amazing! Thank you for the recipe!

  24. 5 stars
    Great! I made these but used 1/4 applesauce and 1/4 cup butter, and I subbed erythritol for the white sugar. Still very moist, not too cakey the way applesauce can make things sometimes. Next time I will reduce the erythritol to 1/3 cup because I like it slightly less sweet. So delicious and still a decadent treat!

  25. 5 stars
    I made these exactly as written and they are delicious. Nice a chewy from the oats with great peanut butter flavor. I added a couple of minutes to the bake time so they are nice and crispy on the outside yet chewy in the center. Yummy!

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