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!
4.79 from 156 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
    My new go-to PB Oatmeal cookie. I served they and everyone was ooo-ing and aaah-ing and requesting the recipe. Total hit!

  2. 5 stars
    These cookies are perfect! This recipe made me feel like a professional baker. Except I didn’t give them enough room to spread while baking so I ended up with one big cookie that I had to cut apart. But that was my mistake – I didn’t account for the fact that adding the peanut butter makes the overall mixture more spreadable. But they were just the right texture and delicious! PS I added a tiny bit of cream of tartar because that worked well in another recipe and it worked well here too.

  3. 5 stars
    Great cookies with the recipe as is! For a dessert cookie, I wouldn’t change a thing
    I have also made them with a few small changes, just to make them more like a breakfast bar. Only add the brown sugar, maybe 1/3 cup, and toss in some dried fruit or dark chocolate pieces. I also use white whole wheat flour, and the slightly healthier, less sweet results are delicious! I tried using less butter, but the results were too dry.

  4. Could you add a little jam on top (like thumb print cookies) or are they to thin after baking?

    1. That sounds awesome
      I say, you do you

      But I did try that once, and so you’ve reminded me to try again

  5. 5 stars
    So delicious, perfect chewy texture, not overly sweet, these peanut butter oatmeal cookies are wonderful. It says they will stay good in an airtight container for 4 days. These will be gone long before then. Be careful. They are addictive. I made them exactly according to the recipe, and I am glad I did. I highly recommend this recipe.

  6. 5 stars
    I made a batch 2 days ago and my family immediately fell in love with them. I made another batch yesterday and I can already see that I would have to make more in the coming days. Super easy to make as well.

  7. Made these cookies… And they turned out exactly the way they were pictured… I’m making them again right now… They are my new favorite says:

    5 stars
    Made these cookies… And they turned out exactly the way they were pictured… I’m making them again right now… They are my new favorite

  8. 1 star
    Total different experience. You did not say press the cookie down. I did a little bit, good thing as they did not expand at all. It was way too thick. Also, I found the cookie dry and tasteless. Not sure what went wrong but I followed as instructed. Oh I just noticed I only added 1/2 cup sugar but still doesn’t make up for the the expanding thick cookie. Thank you

    1. Hi, if you didn’t add all of the sugar, that would account for the thick dough. Sugar is considered a wet ingredient. Just recently when making my daughter’s birthday cake, with a recipe I knew to produce a thin batter, I was surprised when it came out thick. I happened to lick a little bit that was on my hand and that’s when I realized I forgot the sugar! Added it in and the batter thinned right out! Give the recipe another try.

    2. Barry, it may be you added too much flour. It’s important to fluff your flour with a spoon, plunge a dry measure cup into the flour then use the back of a knife to scrape off the excess flour. This gives you a more accurate measurement for the flour. I’ve taught many young ladies to bake in my tea room and the biggest (and most common) mistake I saw was using a liquid measuring cup to measure flour. The tendency was to tamp, tamp, tamp the cup so that the flour settled down and they could “read the right measurement.” If your dough was very thick and the cookies very dry, I would almost guarantee it was just the very easy to make mistake of over measuring the flour. Try it again with the fluff, scoop and scrape method. Blessed baking!

  9. This is a great recipe! I subbed half the peanut butter with cookie butter, used crunchy peanut butter for the other half and baked my cookies for 9 minutes and they came out so delectable!

  10. 5 stars
    Love these cookies!! But I can’t figure out why mine turned out looking differently than yours in the photo. I followed recipe exactly.

  11. 5 stars
    These are so good and very easy! I added some toffee bits just because they were in the cabinet and it was so good! It’s nice to find a new cookie that comes out really well and you can pass it on!

  12. 5 stars
    These are so good and very easy! I added some toffee bits just because they were in the cabinet and it was so good! It’s nice to find a new cookie that comes out really well and you can pass it on!

  13. 5 stars
    SO GOOD!
    Incredibly easy and delicious cookies!
    I replaced butter for coconut oil and I only used brown sugar because was what I had in the moment. 13min at 350F. Perfect flavor.

  14. 5 stars
    This is a great recipe. I halved the butter and sugar and used all brown sugar and crunchy PB. They still tasted great. I will experiment with other types of flours.

  15. 5 stars
    I doubled the recipe but otherwise I did not make any changes. They were easy to make, the outside was crispy but inside was soft, moist and chewy. These were voted “keepers” and “very good” by husband and son. Will definitely keep in my recipe file!

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