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!
4.81 from 198 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
    These are spectacular! I substituted coconut sugar for the brown and white sugars and may even get brave enough to try substituting coconut oil for the butter and almond flour for the flour to make a healthier version, but these are soooooo good!!!

  2. These are amazing! Crisp and soft. Great flavor. Quick and easy to make. I put some in the freezer right away otherwise we would eat them all!

  3. 5 stars
    If you are thinking of omitting the cinnamon (which I almost did – thinking peanut butter and cinnamon did not sound good together), DO NOT. It really elevates the cookie. Delicious!

  4. 5 stars
    I let my kids help me make these today and they are fantastic! The combination of peanut butter and Oatmeal is awesome.

  5. I made these for my son who loves peanut butter cookies and oatmeal cookies. He totally loved these. I had half a cookie to see how they were, and over the next four days he ate the rest. That tells you how popular they were! I prefer soft cookies, but from what I had, these were pretty good, and are now the most requested cookies at our house.

  6. 5 stars
    I made 16 big cookies using this recipe tonight, they are soooo good! I will be baking these whenever I crave cookies, I love the taste but I love knowing that I used only 1/2 cup of flour, I am beyond happy! I’ll definitely check out your other recipes for sure, THANK YOU!

  7. Great recipe! FWIW after the first sheet I almost doubled the bake time and they’re as good as any I’ve ever had. A personal taste I suppose.

  8. 5 stars
    I made a double batch of these for my husband to take to work. Easy recipe for us non-bakers. I added chocolate chips. Awesome hearty breakfast cookies.

  9. 4 stars
    I made these tonight. While they did taste good, I didn’t think they had much of a peanut butter flavor – more like an oatmeal cookie with a hint of peanut butter. I also like a heaver cookie. Nothing wrong with the recipe or the instructions at all, they baked well and looked like the picture – just didn’t suit my personal taste.

  10. 5 stars
    Amazingly easy go to cookie recipe!! Simple everyday ingredients, 10 minutes in the oven & a perfect cookie every time! Hands down to this recipe! I will be using it often thank you so much!!

  11. 5 stars
    Wonderful! Substituted chickpea flour for regular flour. Substituted stevia for sugar. Added chopped walnuts and chopped chocolate chips. Used crunchy peanut butter.

    Everyone loved them and it’s a very exciting recipe because of all the substitutions you can make a d how good they taste.

    Thank you!!

  12. 4 stars
    I’m sure the recipe as written is excellent.
    I was forced to make some adjustments because I’m diabetic (under control, but still, I try not to exaggerate).
    I replaced the white sugar with Splenda, and the brown sugar with Splenda Brown Sugar mix (which does contain actual brown sugar).

    The taste is amazing, the recipe really does taste great.
    Sadly, with these replacements, the cookie tends to puff up a bit, rather than flow outward. So they aren’t quite moist and chewy, and they are a tiny bit crumbly (a defect of almost every recipe I’ve tried with Splenda).

    but thank-you so much for the recipe. It’s relatively easy to make (though my electric hand mixer had a bit of trouble with the final mixing phase… I’d be much better off with a stand mixer).

  13. 5 stars
    Great recipe! I ended up with exactly 18 cookies as recipe says. Love that these use ingredients I normally have on hand.

  14. I didn’t have 3 of the ingredients. I made these using quick oats for the regular oats, tub butter instead of stick butter and almond butter in place of the peanut butter. I was worried about how they would turn out, but they were amazing!

  15. 5 stars
    My husband said these were the best cookies he has ever eaten , not to make them anymore, we cant stop eating them , i followed the recipe, but added 6 oz of hersheys choco chips , sadly i only made i batch, and will be gone by tomorrow , thank you for this great recipe

  16. Hi. I’ve made your Peanut Butter Oatmeal cookies twice. They are good. The second time I doubled the recipe. Do you have any tips for doubling? An extra bit of this or that? I figured out they bake a little taller if I refrigerate the batter in between baking batches. It might just be the elevation where I live–at 7500ft. Thanks for a good recipe. I will definitely use it again. Dana

  17. 5 stars
    I have made these delicious cookies several times, and each and every time they have turned perfectly delicious!

  18. 5 stars
    No waiting for these – I have made several recipes lately that need chill time but these were easy and ready to go in the oven in minutes for fast relief of that (sweet) toothache. Thanks for sharing the recipe.

  19. 5 stars
    I doubled the recipe and had to sub baking powder (3X the amount) for baking soda because I was out. I popped half the batter onto cookie sheets before I realized I had forgotten the eggs.

    They were STILL DELICIOUS. Like what!?! Can’t wait to try the next batch with the egg. Even missing ingredients, this recipe was the bomb diggity.

  20. 5 stars
    Great recipe… I was looking for something a little more wholesome.
    I didn’t have enough butter so topped up with Coconut Oil.
    You could add raisins and play with the amount of sugar I am sure to make them a little less sweet.

  21. 2 stars
    I made these cookies this morning. The dough was very very sticky and they all turned out flat. This recipe needs more flour.
    Dorothy Martin

  22. 5 stars
    Yum!!! I used applesauce instead of egg to make vegan. Then added 1/4 cup almond flour because batter was a bit too thin because of the applesauce. Turned out really good! It’s a keeper!

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