Peanut Butter Oatmeal Cookies

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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

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!
4.70 from 395 votes




  • 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.


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
    I loved the recipe, thank you! I’ve made fewer bigger cookies (12 instead of 18) so it took them around 14-15 mins to get cooked, but they turned out perfect, crispy and slightly fudgy in the middle. The dough seemed a bit wet at first, but it wasn’t a problem at all in the end.

  2. 5 stars
    Wow! I baked these today and these cookies are absolutely delicious! They are so easy to make and are made with ingredients that I always have on hand. I used my two tablespoon sized cookie scoop and made 33 cookies. Thank you so much for sharing this recipe!

  3. 5 stars
    Mad your cookies for a family picnic. Big hit with kids and adults alike! That little bit of cinnamon really makes them over the top.

  4. I’m currently making this right now. However, I don’t have a mixer and had to use the power of my own arms instead. I put double of everything into a bowl at once, replaced the baking soda for baking powder (because I didn’t have soda), scooped 20 decent sized cookies onto a baking pan, and waaahlaaa! Just waiting for 1 more minute and 23 seconds from now to remove from the oven. I’ll update you and let you know what they tasted like with the alterations.

  5. I baked these cookies and they were delicious. My first time making these I realized just as I put them in the oven that I had forgotten to add the peanut butter. Oh well. They turned out delicious anyway. My husband loved both batches.

  6. gonna give them a try. was wondering can you skip the butter but use more peanut butter? if so, how much of the latter.

    trying to use up excess peanut butter that accumulates in jars, rather than discarding it. i think we all enjoy the extracting that first scoop of peanut butter from a freshly opened jar rather than digging down into one that is almost empty.

    1. 5 stars
      Wow wow wow! These are incredible. Chewy, tender, sweet and salty. New favorite peanut butter cookie recipe. I only had 7 tbs of butter but I added a little extra peanut butter. I also only had 1 cup of oats li
      Ol just substituted with flour. These would be hard to mess up. Can’t wait to send one to work with my husband tomorrow.

  7. 5 stars
    Saving this one, very good recipe! I did add a few walnut pieces and butterscotch chips but just a handful. I used an ice cream scoop and ended up with 17 cookies altogether. Turned out great!

  8. 3 stars
    Sorry but not great for me. Super simple but even with dough chilling, too much spread (and butter). I like a little more flavour depth and substance to my cookies. I’m not an experienced baker but decent cook, will try another recipe next time.

  9. 5 stars
    I just made these, sadly I didn’t look ahead of time & didn’t have eggs… so I substituted the egg for apple sauce & they turned out great! I also used a mix of chunky and creamy pb & put pb chips on top

  10. 5 stars
    Brilliant recipe . I used dark brown sugar instead of light brown and also added milk chocolate chips . Cookies tasted like snickers bars

  11. These were the best Peanut Butter Oatmeal cookies I have ever tried! Thank you so much for sharing your recipe. I doubled the recipe and added chocolate chips to half the Batter. Next time I won’t add the chocolate chips. They were good but this Batter is perfect without.

    1. I have only tried butter. Maybe try a vegan butter or coconut oil? I haven’t tried it though.

  12. 2 stars
    Followed the recipe exactly, and these cookies spread out super thin in the oven. Turned into a crispy cookie instead of the intended thick, chewy cookie. Flavor is good but the shape and texture and way off.

  13. 5 stars
    great recipe! I tweaked it a bit, used a combo of gluten free flour and almond flour and xanthan gum in place of ap flour and they came out beautifully. thanks!

  14. I made them tonight and had to hide the rest of them from my husband. He ate 2 and then stole half of one from me. I think I will have to put a lock on the cookie jar. Thanks for an amazing recipe!

  15. Great recipe! My man loved them!! So big hit, we will be making more in near future. Thanks for sharing.

  16. 5 stars
    Pretty good. Yes, on soft and chewy. I halved the sugar and they’re still delish. I’m dipping them in my coffee right now.

  17. I made these. Thank you! They were tasty but turned out a little dry. I’m thinking maybe I baked them too long. But they were still real good. The flavor was still there. I will most likely try them again. I’m not experienced and just wanted something fun to bake with my son. (4y) he did have fun making them 🙂

  18. I made these. Thank you! They were tasty but turned out a little dry. I’m thinking maybe I baked them too long. But my second batch turned out a little better when I took them out sooner. they were real good. I’m not experienced and just wanted something fun to bake with my son. (4y) he did have fun making them 🙂

  19. 4 stars
    These were very good but turned out A bit dry and crumbly as some of the others commented. However, this recipe has a lot of dry ingredients so it needs more liquid or fat. I added a tablespoon of whole milk and they turned out perfect! Thanks for the recipe!

  20. The last batch is in the oven. The house smells amazing. The cookies are absolutely delicious. They are soft and crunchy and taste is awesome. Thankful I doubled the batch. I’m sure they’ll be enjoyed at work tomorrow.

  21. 5 stars
    These were a hit! My husband kept commenting on how much he loved these. I’ll definitely be adding these to our favorites. Thanks!

  22. 5 stars
    i just made these cookies and they are really delicious! Next time I would add a bit more liquid (milk or more of a liquid PB) because they were a bit crunchy and thick but still soooooo good! Will deffo make again

  23. 5 stars
    They were excellent!! Made 19 cookies. Only baked for 10 minutes and not a minute longer. They were perfectly chewy and moist. Already thinking about when I’m going to cook the second batch, lol. Maybe next time add some chopped walnuts or pecans or I wonder if dried cranberry or dried craisins would taste good? I’ll make as assortment and find out.

    1. I prefer old fashioned but quick oats will work. I know others have success with them.

  24. 5 stars
    Ive been making this recipe for about two years. These replace the old plain peanut butter cookies. The centers are chewy, the outside crisp and the touch of cinammon is perfect.

  25. 5 stars
    I rarely post a review, but I had to come back and share my thoughts on these. I made them exactly as posted and they were amazing! No need to refrigerate the dough, they bake up perfectly chewy. My son is a chocolate fanatic, so the last few I added mini chocolate chips and holy cow! It took them from amazing to phenomenal! Our family agreed they taste like bakery cookies. Thank you for the recipe!

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