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!

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!
4.8 from 124 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
    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

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