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!
4.75 from 261 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. ah! These looks so good- my Josh would LOVE them. He is trying to stay away from sweets right now though (lame ;))- I will have to save this recipe for when he comes back to the good side 😉

  2. Yay for peanut butter haha. I’m glad you enjoyed those yummy-looking cookies. I wish your husband a safe trip back home.

  3. Oooooh yum! I’m definitely trying these! I’ve been wanting some yummy pb cookies lately, just haven’t found the right recipe to try! Thanks!

  4. Haha, I think I’d call this blog further evidence of your peanut-butter baking adventures — but if you need to get rid of some more evidence you can always mail those delicious morsels to me.

  5. I can personally attest to the fact that these cookies are absolutely delicious. They are perfectly chewy with a great hit of peanut butter flavor, which is not overwhelming in any way.

  6. These sound so yummy! I was going to attempt your New York Chocolate Chip Cookie recipe find.. but I usually only make cookies at the spur of the moment when we all need a quick fix.. the 24 hour refrigeration time caused me to say next time. But these would be perfect for a quick cookie fix!

  7. The only thing better than an oatmeal cookie is an oatmeal cookie with peanut butter. These look wonderful, Maria.

  8. You are a super good wife, giving up PB when your hubby is home. I’m not sure I could ever do such a thing. We’d have to have a separate PB-friendly room so that I could enjoy my almost daily sandwiches 😛

    the cookies look delicious! I love the idea of adding mini Reese’s!

  9. How yummy are those?? They look so tasty! I love cinnamon and peanut butter, BTW. They are meant to be!

  10. B/c I am a shameless PB addict, I would replace the Reeces chips with more PB chips and drool all over myself as I inhaled these…oh yum.

  11. those are some massive and amazing cookies, maria! i don’t think i’ve ever had peanut butter and oatmeal in the same batch of cookies, but there’s no doubt i’d love it!

  12. Mini peanut butter cups….how have I not found these?!? My boyfriend is going to love these. Thanks for sharing!

  13. My monster cookie has oatmeal and peanut butter… but I have never thought to do JUST an oatmeal peanut butter cookie! Brilliant! It sounds delish and looks even better… GREAT site and GREAT photography!!

    God bless-

  14. I made PB Oatmeal Cookies today! But they are nowhere near as scrumptious as yours with the PB cups!

  15. Mmmm! I’m SO glad no one at our house is allergic to peanuts or any nuts for that matter, I don’t know how I’d live! 😉
    The cookies look great, love the crackly look.

  16. I can’t wait to make these. I took one home with me, but my husband ate half of it, so I only got one half the next morning. It was fantastic!

  17. I love peanut butter cookies! Doesn’t it ever amaze you just how many varieties of cookies there are? I keep baking and baking, and there’s so many left to try. It’s really a wonderful thing 🙂 These look so good, and they’ve been added to my list!

  18. “1 cup mini Reese’s peanut butter cups” OK that is all I need to know. Those babies with butter, oats and more PB….life is good. Glad you got to indulge 🙂

  19. These cookies look irresistible! I have a box of oatmeal around waiting to be consumed, thanks for the idea!

  20. Did you know when you combine oats wtih peanut butter; the thermodynamic effect of metabolizing it is greater than the calories in the cookie! 🙂
    Someone really tried to tell me that on Sunday!! (and I got the feeling the actually believed it)

  21. You can’t see me but I’m desperately trying to hide the computer screen from my Hubs or he’ll force me to make these cookies for him. HA HA!

  22. These look delicious! Fortunately, we all like (and can eat) peanut butter here, so I’m putting these at the top of my cookie list!

  23. Do you use natural peanut butter or the more conventional Jiffy-type peanut butter? I only keep the natural stuff in my house, but I find that some recipes don’t work as well with it.

    1. Veggie Virginia-I didn’t use natural peanut butter in this recipe-I used crunchy Skippy. If you try natural, let me know if it works:)

  24. Yum… I was just thinking about baking some peanut butter oatmeal cookies! I think you read my mind… These look great.

  25. This looks Great! I can’t wait to try it on my new Silpat Baking Mat. I just purchased it at a fantastic price. No better time than the present to try out a new recipe.

  26. I made these cookies today. They turned out great, although I did use natural peanut butter. I also excluded the peanut butter cups, it still turned out really good. Thanks for sharing the recipe.

  27. Oooh, oatmeal and pb. I haven’t tried that combo in a cookie. Sounds great! I love using crunchy pb or chopped peanuts in cookies. I agree, it adds a nice texture.

  28. Anything with peanut butter and chocolate is a fav in my cook. I’ll have to try these , right now my go to is the NYtime choc chip cookie, but I’ll have to switch it up!

  29. Ahhh how lovely that you get the occasional chance to indulge in some peanut love! 😀 I suppose it would make it more exciting and something to look forward to!

  30. Man, they look good. I like the cracked surface, it looked like dried earth in a desert but in a good way!! I love peanut butter cups but don’t know where to get them in the UK since Woolworths went under.

  31. Those look so good! I love that you added mini reeses pb cups how decadent of you =). I bet these cookies were filled with moist chewy awesome flavor!

  32. Right…got to make PB quick because this is something I’d love to make soon! Truly yum cookies Maria!

  33. Well, you know what they say, when the cat’s away, the mice…will bake with peanut butter. 🙂 Glad you had some good cookies to keep you company while the hubs was gone!

  34. Yum!! I made a half batch of these yesterday (beating one egg, letting it sit for a second, then measuring out two tbsp to halve it) with chocolate chips and they were so yummy! My husband loved them too.

  35. Is he allergic to peanuts!?! This looks SO good. Peanut butter AND oatmeal! YUM! These are two of my favorite things! =)

  36. Yum, chocolate, peanut butter and oatmeal all in one?? Can’t go wrong with that combination in cookie form!

  37. I feel so sorry for people who don’t like peanut butter. I can’t imagine life without it! Especially when it comes to a delectable cookie like this one… 🙂

  38. I made these cookies with Reese’s Pieces instead of peanut butter cups and they were AMAZING!!! This may be the best peanut butter cookie recipe I’ve ever baked. Thanks so much!!!

  39. How nice of you to share these delicious looking cookies. I know I would have been tempted to eat them all myself. Thanks for posting 🙂

  40. Made these last week and they were huge hit. Did use PB chips instead of chocolate Hubs not big choco fan. He said they were the best we have made.

  41. Those beautiful crackled top cookies with the little peanut butter cups peaking out are a perfect way to indulge in some peanut butter love.

  42. very good but mine stayed in little balls. i bake all of the time (love your recipes!! you are a fabulous baker!) and i’m not sure what i did wrong? Also, Caleb is adorable!! I have a 10 month old son so I always love hearing what Caleb’s up to!

  43. So I just stumbled across your wonderful site after looking for a unique cookie recipe. I never had these combonations and I was willing to try since I was in a baking mood. Let me tell you! These are excellent! My 2nd batch is in the oven as we speak. My fiance has eaten half of the first batch already. I will definetely spread the word about your blog and your recipes.

    Next up: Tofu Tostadas. Very excited about those! =]

  44. Great cookies ! I just made the batter without adding the cups and they completely satisfied my peanut butter cookie craving nicely!

  45. Just made these and they are soooo yummy! I used my own home-milled whole wheat flour and –wow! Super soft yet chewy! I wonder if substituting honey for the white sugar would work? I love p.b., oatmeal and honey combos!

  46. Not sure what I did.  Doubled the recipe and the dough was extremely crumbly.  I added 2 more eggs and they turned out great.  (I’m a pretty experienced baker, so not really sure what happened.)

  47. 5 stars
    These were exceptional cookies. My husband liked them better than just plain peanut butter cookies!

  48. I would very much like to try these, but I am a little confused.  Some of the comments talk about adding peanut butter cups or peanut butter chips, but I don’t see a mention of these ingredient in the recipe.  If I were to make the additions, how much do you recommend?  If I am overlooking this information, I apologize.  Thank you!

    1. These were absolutely delicious!  I added a heaping 1/2 cup of peanut butter chips for extra yum.  What wonderful cookie recipes you have!  Thank you.

  49. 4 stars
    I just finished making these and they are very tasty. My only problem is they didn’t spread out very much and I don’t know why. I mixed some with white chocolate chips, some with chocolate chips, and some with honey roasted peanuts. All delicious!

    1. Hmmm, maybe because all of the extras??? Or too much flour??? Or your butter was too cold??? You can always slightly press down on the cookies with the palm of your hand before baking if you are worried they won’t spread. I have never had a problem with this recipe though.

  50. 5 stars
    I just made these and they are delicious! Had to cook them a little longer (about 14 min per batch) but that’s probably our wonky oven. Fantastic!

  51. 5 stars
    These cookies were PERFECT. I was looking for something I could make using ingredients I had on hand. Mine were not as flat as the picture, they were fluffier but still baked nicely in the center. I added double the cinnamon. Will definitely make this again and maybe add in chocolate chips next time.

  52. 5 stars
    Absolutely Delicious! My family gobbled them up. I added choc chips to half of them and they were perfect.
    Thank you!

  53. 5 stars
    Wow these cookies are so delicious!! I haven’t made cookies in forever and found these through a search for peanut butter oatmeal.  Really amazing! I also put some chocolate  toffee pieces in them and made for some nice texture. Thank  you so much!

  54. 5 stars
    Excellent recipe. The cookies come out light and airy with a perfect amount of crunch. Will DEFINITELY make again!!

  55. 5 stars
    Great basic recipe. Due to food allergies I used sunflower butter and gluten free oats and flour. Needed to freeze cookie balls for 10 minutes. The second batch I added white chips and made half with chopped peanuts. Next batch is macadamia nuts and white chocolate. Thank you for a fabulous cookie base.

  56. This is an excellent recipe! Makes Awesome Cookies!
    I add 6 oz. of chocolate chips per batch which satisfies both the peanut butter and chocolate lover in me.

  57. 5 stars
    Just made these and added chocolate chips and used crunchy peanut butter. These are the best peanut butter oatmeal chocolate chip cookie  of all time. Wonderful chewy texture, not too sweet, look exactly like the cookies in the  picture  and absolutely delicious. Thanks so much for this fabulous recipe. It’s a keeper and I’ll be making these over and over! 

  58. Do you have the nutritional values for these cookies including grams of sugar and protein? Could I replace the all purpose flour for the almond flour?

  59. 5 stars
    Came out perfect. I got out my stand mixer and made a double batch. I used partly whole wheat flour, sub half the butter for shortening and added some chocolate chips. I will make this again for an everyday or traveling cookie.

  60. 5 stars
    I wanted to bake something quick and easy last night and this recipe was perfect for that! I used 1/2 cup of nut flour ( almonds, coconuts, pecans and walnuts) instead of all purpose flour. I also added chocolate chips to 1/2 the batch. It all came out amazing!

    1. Omg…….I can’t stop…..These are sooooo delicious…….thank you for ANOTHER great recipe! Been following you for years! 

  61. 4 stars
    I’ve been using this for lactation and I make them at least twice a week. My husband tried one out of curiosity and requests them! Soooo good!

  62. 5 stars
    I just made these cookies and they are excellent! They come out crispy on the outside and chewy on the inside. I baked a half batch 5 minutes longer and they are super crispy all over just like I like them. Definitely making these again!

  63. 5 stars
    These cookies were EXCELLENT!!! I must have made them very small because my batch yielded 45! Since it’s Christmas, I decorated them with green and red jimmies. This will become a new tradition!

  64. Did you forget to include the butter? I don’t see any butter mentioned in this recipe… you mention it in the directions.??

  65. 5 stars
    This is amazing, quick and easy recipe I have no peanut butter available, so I made a twist on the recipes, I put apples instead. Perfect!

  66. Made these today & quite pleased My grandsons are tiring of their usual breakfast so though I’d tries come healthier cookies. I added cooked, crumbled bacon & diced cranberries. I also cut the sugars in half & still very sweet. Only thing i notices is mine did not spread like the picture – but they are a hit! any other ideas to turn these into a breakfat cookie?

  67. 4 stars
    I used the quick cook oats because that is all I had. I also chilled the dough before making balls and putting on the trays. I always chill to re constitute the butter. Baking took 13 minutes, because of the chilling I expect. Cookies came out nice. Deb gives it a 4/5.

  68. Those look absolutely delicious. I’m not a chocolate (in cooking) fan, but I’m a peanut butter addict, always have been. So can you tell me what you mean by ‘natural peanut butter’ that you don’t use? I don’t know what that is and I don’t know if the stuff I’d be using would work.
    Thank you

  69. 5 stars
    Really tasty and simple to make. I made a half recipe and added a handful of golden raisins. Can’t afford to make the full amount because then I’ll eat them all. You know, too much of a GOOD thing.

  70. 5 stars
    I made them dairy & egg free by using Nuttelex instead of butter and “no-egg replacer” instead of the egg.
    SO GOOOOOODDD. Can’t stop won’t stop eating them.

  71. We just made these again yesterday and they are indeed the best cookie ever. We have made these several times since you originally posted the recipe and they have been declared ‘the perfect cookie’. We have added ginger and cut back on the cinnamon. It can be fun to play around with a recipe after it has been mastered – of course, you know that!

    In any case, many thanks for an absolutely splendid recipe.

  72. 5 stars
    I used natural peanut butter with great results! The cookies are chewy and soft, although they did not spread as much as the pictures. I prepped the dough the night before, scooped it into balls and then refrigerated it overnight. The next day I used a glass to flatten the cookies slightly right before baking. I liked the addition of cinnamon, although I will try 1/4 tsp next time! Thanks for another great cookie recipe!

  73. 5 stars
    I’ve tried baking quite a few different recipes to test which one my husband and i both agreed to be the best and this recipe by far hands down our favorite of all! Thank you!

  74. Dude! Game changer!!! I love these. I added dark chocolate morsels to the second half and it was the best decision I have made all day. Thank you

  75. Dude! Game changer!!! I love these. I added dark chocolate morsels to the second half and it was the best decision I have made all day. Thank you

  76. 5 stars
    I substituted ground oats for the flour due to a wheat allergy and these are great cookies. Wonderful flavor with the cinnamon.

    1. Mine also crumbles and did not flatten.. lol , I am a professional chef in the industry 35 years.

    2. 5 stars
      I tried recipe again because ingredients are wonderful.. The second time I followed recipe as instructed, The only change for me was flatten ball to thick disc ” We loved these cookies yum”.. indeed the cookies are crispy but chewy so good.. Well done recipe bravo.

    3. Mine too. Only change I made was using honey instead of sugar, but I didn’t use nearly enough honey maybe? The dough seemed so gooie I thought I was going to have the opposite effect.

  77. Tried these today and LOVE them! My batch came out just as pictured and taste amazing.
    I use a gas oven and followed the recipe exactly including letting the cookies rest on the pans until they came off clean.
    Fantastic cookie outside light crisp with the even texture of moist chewy yumminess throughout the entire cookie. Thank you so much for this recipe I will make these again!

  78. These cookies are fabulous, I had to repeat them several times. I did however tweak the recipe a bit: whole spelt flour instead of all-purpose, flavorless coconut oil instead of butter (just because the butter was hard and I would have needed to wait for it to soften, but it works great!), and just some xylitol instead of so much sugar (we went off sugar and use very little sweeteners at all). They come out really yummy and almost guilt-free!

  79. Added 1/4 c chia seeds, 4oz butterscotch chips, substituted stevia for white sugar, added walnuts. Yummy!

  80. I just made the Peanut Butter Oatmeal cookies today. I followed the recipe exactly and they turned out perfect and tasty! I will make this again.

  81. I made these cookies last night and followed the recipe exactly. They were amazing! My husband and son nearly ate them all!


  83. 5 stars
    I need these to be firm and crunchy. I want to fill them with marshmallow whip and dip in chocolate. What do I need to do different to get them cruncy?

    1. you’ll most likely need to cook them a minute longer. baking cookies for a shorter amount of time and letting them rest on the pan to finish cooking allows the cookie to have a softer texture. I would cook them for 13 minutes and let them finish cooking on the pan outside of the oven. a minute really can change the texture of the end result.

  84. 5 stars
    I used GF flour 1/3 cup turbinado sugar and raisins to make them healthy. They were still plenty sweet because of the sugar in the raisins and the PB. Yummy! Thank you!

  85. These are fantastic. I use organic whole wheat pastry flour for an even healthier cookie treat. Everyone loves them. Just made them for the fourth time. Thanks.

  86. 5 stars
    Delicious cookies! I made them as directed except I eyeballed the peanut butter and cinnamon and added a little extra of each. Also, I prefer my cookies a little bit more one the golden brown side, so 12 mins was right where I wanted to be 🙂 Will definitely be making again!

  87. 5 stars
    I made these this morning and doubled the recipe… they came out perfect I would post a picture but I can’t see a place to do that.

  88. I doubled the recipe, added currants and used a 1 tbsp scoop to drop the cookies. Then i reduced the baking time to 10 minutes. I got 86 cookies, worth 3 WW Smart Points each. The cookies are about 1.5 inches across and makes 4 bites, just right for a low point treat.

  89. 5 stars
    I’m in trouble! I don’t like peanut butter cookies, so I often make them for my husband because they’re a dessert I know I won’t be tempted by. On a whim, I decided to make these instead…and I ate one. Then, I ate another. They’re absolutely delicious, and I feel that the oatmeal lessens the intensity of the peanut butter. One word of warning, do not overcook these cookies. They taste much better soft and chewy, than dry and crumbly (which is how I usually prefer my cookies). Great recipe, thanks!

  90. 3 stars
    Mine also crumbles and did not flatten.. lol , I am a professional chef in the industry 35 years.

  91. 5 stars
    Delicious. Followed the recipe- didn’t flatten the centers -andThe cookies were soft and chewy. I made a double batch to start with. The cookies started disappearing so I made another double batch. Yummy!

  92. I have a question more than a review. How many make a serving? One of my sisters is type 1 diabetic and I wanted to plan ahead for when I make this recipe, so I can tell everything she needs to know. The recipe sounds delicious!

  93. 4 stars
    Delicious. But I’m still trying to figure out how to stop them from crumbling. I have added more flour and another egg and it seems to help. Maybe next time I will double the flour and egg and baking soda.

  94. 5 stars
    Cookies cooked up fine. Soft inside and nice gentle crisp on sides. Make sure to leave them on the trays a few minutes. It does help.
    My only issue was the implication that the recipe made 18 cookies. I doubled the recipe and got 68 3” cookies! Oh they’ll all get eaten but the box score has to be a misprint.

  95. 5 stars
    Made these last night, following the recipe exactly and they turned out perfectly! Soooooo delicious. Perfect balance or crispy and chewy.

  96. 5 stars
    They are quick and easy. I love the texture. My family enjoyed them very much, I’ll definitely make them again. Thank you!

  97. 5 stars
    I’ve made this recipe countless times exactly as written. They always come out perfect. They are a family favorite. The best peanut butter oatmeal cookie recipe I have found.

  98. 5 stars
    I have baked these cookies twice and they are so good. They are slightly chewy and the flavors of peanut butter and oatmeal combination are rich and delicious.

  99. 5 stars
    Firstly, I am a complete beginner, I’ve attempted cookies before but they were a disaster. I’m thankful to say that I have made successful tasty cookies for the first time in my entire life!!!! Really thankful for the recipe! My cookies did flatten and did not crumble at all, look like the subway cookies but smaller and a littttle bit thicker, taste even better and have chewy inside, biscuity outside!!!!! Thank you so much for this recipe, really. I misread the ingredients and used 2 eggs instead of 1 large but my eggs were medium sized. Also I only had brown sugar available in the house, so I added little less than 2/3 cup of brown sugar. I also put Hershey’s hugs and kisses in the middle after baking for 8-9 minutes and let them baked for a little more to let the chocolate melt inside. I used the same ingredients, and ended up with 35 medium sized cookies.

    Thank you again!

  100. 5 stars
    Made these today! Didn’t have any brown sugar so doubled white sugar and added 2 tablespoons maple syrup. Soft and chewy, so yummy!

  101. I found this and just tried it though I didnt have a mixer I beat them I softened the butter and the peanut butter they in the oven now so hope they come out good

  102. I found this and just tried it though I didnt have a mixer I beat them I softened the butter and the peanut butter they in the oven now so hope they come out good. Added grease to my pans

  103. 5 stars
    I made these with vegan protein powder because I didn’t have any flour or reasonable substitute and they turned out amazing. I plan on using this recipe again and again. Thank you so much for sharing.

  104. 5 stars
    Okay, so I’m highly confused by how anyone can mess this up. I’ve made them multiple times now, per my husband who is obsessed with them. I even put the butter in the microwave to soften. I do put them in the fridge for an hour or so to chill, but I don’t even have to do that. I just use a cookie scoop and put them on a greased pan. They don’t spread out which is nice and are so yummy. I’m going to throw some chocolate chips in some for me. Great recipe!

  105. 5 stars
    I just made these cookies and they are DELICIOUS! I added mini semi-sweet chocolate chips to the recipe because chocolate! So good! Thanks for sharing!!

  106. 5 stars
    Brilliant recipe. The best part is that its not too sweet and its chewy. I made slight adjustment, I am not a big fan of cinnamon so I substituted with lemon zest.

  107. 5 stars
    Absolutely delicious! I added butterscotch morsels and chopped peanuts. Baked in convection oven. I am not a good baker, but these came out perfect! Will def add to my faves!!!

  108. 3 stars
    I wanted to love these but I don’t. The texture was off with the oats but with the amount of butter and sugar they aren’t the “healthy” cookie they taste like. I guess I want a more traditional peanut butter cookie. Not worth the calories.

  109. 5 stars
    I do not bake. I was able to follow this recipe and the cookies came out great! I added some cut up chocolate almond bark I had in the pantry. GREAT use of the oats and peanut butter we got from the Food Bank this week!

    1. 5 stars
      These cookies were amazing!! They tasted perfectly! Make sure to add the cinnamon because they definitely add that extra bit of mmmm! The only thing wrong was that the didn’t spread. I probably just added too much flour. I recommend!

    2. 2 stars
      Sadly, I found the same. I even tried chilling the dough for fifteen minutes and it didn’t help any

  110. 5 stars
    The wife specifically bought a huge jar of old fashioned oats for baking purposes. I didn’t like the sound of plain oatmeal cookies, nor the basic “oatmeal raisin” kind. So I wondered if “peanut butter oatmeal” was a thing.

    Loved these way more than I expected to! Something I didn’t expect, and perhaps should be added to your notes on this, was how heavy the cinnamon flavor was. Which is a good thing! I love cinnamon cookies, so mixing that with peanut butter and oatmeal is the perfect combination!

    I think these are my second favorite cookie now, only just shy of white chocolate macadamia nut cookies.

  111. I am not a baker, I followed these directions almost to letter, I had to warm the butter up in the microwave a bit. They taste just fine, but are really crumbly… I don’t know if this was the butter not being cool enough.

  112. 5 stars
    I have made these cookies many many times. They are my husband’s favorite cookie. I follow the recipe as written using the 12 minute bake time. They turn out perfect every time. Thank you so much for this recipe!

  113. I’m trying these cookies now. I am trying Quaker quick steel cut oats and well mixed natural peanut butter. I will leave a rating soon.

  114. 5 stars
    I’m trying these cookies now. I am trying Quaker quick steel cut oats and well mixed natural peanut butter. I like flat cookies. That’s what attracted me. They are almost ready to take out of the oven. I think they are just what I was hoping for.

    1. Jennifer, how did they turn out with the steel cut oats? Were the oats too hard?

  115. 4 stars
    I just made it using turbo broiler i love it! but found it too sweet. Any suggestions for the sweetness adjustments? I would love to bake these again, but with lesser sweetness. Thank you for this recipe!! ❤️❤️❤️

  116. 5 stars
    Excellent cookie recipe! I added a pinch extra salt (I like them sweet and salty). I then used my mini food processor to chop up fresh peanuts and added them to my mix. I use a full tablespoon as my measure for a three bite cookie (about 50 cookies)

  117. 5 stars
    Almost perfect! I found them a tad sweet (although I think for most tastebuds the sweetness level is right – I just prefer things slightly less sweet) and the cookies stayed really puffy even after baking for nearly 12 minutes (would have preferred the cookies to have spread more). They were yummy and I will definitely be trying these again with a little less sugar and flattening the dough a bit before baking.

  118. Perfect! Just be careful not to overcook. They will be puffy and then fall as they are cooling.

  119. This recipe is a keeper. Loved how the cookies turned out. I did add a bit more salt and substituted coconut oil for the butter. We ate them too quickly gonna have to make another batch now. 😉

  120. 3 stars
    The flavor was good. However, mine spread to much. There was no saving the dough, even putting them in the fridge for a bit. Might try again with a different peanut butter, but I did use Skippy.

  121. 4 stars
    Loved them, yummy and mostly healthy!

    Made these last night with whatever I had in my pantry – replaced the 1/2 granulated sgar with 1/4 cup of honey and used olive instead of butter. Also added raisins and choc chips to the mix.

  122. 5 stars
    Loved these. Replaced the peanut butter with smooth almond butter, and they taste delicious! You can’t really tell it’s in there, they just taste like really rich, delicious, cinnamony oatmeal cookies! Mine didn’t spread much and were kind of thick and domed, but I figure that’s probably because of the almond butter. Amazing frozen!

  123. 5 stars
    These are so good and so easy to make. I doubled the recipe and it yielded about 46 cookies. Very soft and the cinnamon adds a great flavor 🙂

    1. 5 stars
      Just as a side note — I used an entire 16 ounce jar of Jif creamy peanut butter since the recipe was doubled and it was perfect!

  124. Delish, have made these a few times already, followed recipe exactly. I used a medium cookie scoop and got 2 dozen out of this batch. Will continue to make for years 🙂

  125. 5 stars
    These turned out absolutely perfect and delicious. Thank you. I can’t imagine how anybody can fail with this recipe, I used Kroger brand butter AND Peanut butter. Most folks’ oven temps vary, it’s always a good idea to check your dish a few minutes before the suggested time.

  126. 5 stars
    I bake a lot of different kinds of cookies, many with twice as many ingredients. What I love about this recipe is it’s simplicity. I always have those basic ingredients on hand. Several have commented on the thinness of the cookie and the fat content. I like ALL types of cookies but when I think of a perfectly balanced, traditional flavorful homemade cookie (like my mom used to bake when I was a kid) this is it. This is not a “diet cookie.” What separates a cookie from a cake is the fat content. Cookies that use butter as opposed to shortening are usually thinner and spread when baking. The photo in the header of the recipe shows a thin cookie. Its important to not over bake these and let them cool on the pan for at least 5 minutes. In my opinion they taste best when they are completely cooled and the butter is given time to set. If you eat them when too warm or straight from the pan they will definitely seem greasier.

  127. 5 stars
    Cookies were delicious, I ate far too much of the batter. I added some Hersheys cocoa powder to about half the batch. They all turned out great!

  128. Has anyone tried making these gluten free? If so what did you use for the flour? Did they turn out good?

  129. 5 stars
    I have been making double batches of these for a couple years now. I add chocolate chips and use half shortening to save on my real butter. They always come out perfect. I was wondering where 20 people came from in the last month? This site was never that busy.

  130. This is my go to bar recipe now. I add a 1/2 cup of chocolate chips. I dump into a 9in x 9in baking dish and bake bars for 20 min at 350 degrees. Thanks.

  131. 5 stars
    Made these cookies this morning and they were SOOOOOOOO good. The instructions were easy to follow and they turned out perfect. Definitely will be making again!

  132. Do you think adding a 1/4 cup baking cocoa could be added without changing anything else?

  133. 5 stars
    I have been baking my little tail off during quarantine. This is by far my FAVORITE quarantine recipe!!! Any cook would likely find all of the ingredients in their pantry already. My little family loves to have these for breakfast, close enough to a granola bar, right? Lol seriously these are fantastic.

    1. This makes me so happy! I am thrilled these cookies are your favorite!

  134. 5 stars
    I’ve made these twice now during the quarantine. My husband and I love them. Thanks for the easy and delicious recipe.

  135. 5 stars
    These are incredible. I like a bit crispier so went 1 minute longer. And that cinnamon made such a difference. My go to year round cookie for tea

  136. 5 stars
    I had a request for oatmeal raisin cookies from my boyfriend. Since you are the cookie queen, I came here looking for an oatmeal recipe and found this. I’m not too fond of raisins in my cookies so I convinced him that we should have these instead. Best decision!! These cookies are AMAZING! I think I’ll split the next batch and add raisins for him and mini choc chips for me.

  137. 5 stars
    These are phenomenal! I used a flax egg (1 tbsp of flax meal with 3 tbsp water) and replaced some of the sugar with honey and added some dates! The texture is fabulous. Might cut down some sugar or honey next time as they are very sweet – thanks for this recipe!

  138. 5 stars
    I’m eating these warm and fresh out of the oven right now and wow so yummy!! I used Costco organic creamy peanut butter cold out of the fridge and it worked very well just in case anyone else uses their pb 🙂 Thanks so much!

  139. 5 stars
    These are amazing it will call for a lot of ingredients that you have laying around in you house some are unusual._.) But I can deal with that I do recommend this recipe:)

    1. They have a finer texture and aren’t as hearty. If that is all you have, you can try it, but I always use old fashioned oats.

    2. Did you bake them with quick oats? It’s all I have and am curious how they turned out? Thank you!

    3. I have made these multiple times and I always use quick oats and they work great for me!

  140. So delicious, I eyeballed the cinnamon & used more than the recipe called for & flavor was so good !

  141. These cookies are so amazingly good! And because I’m such a peanut butter freak I doubled the recipe and added a cup of peanut butter chips

  142. 5 stars
    Great cookies, not too dense and nice texture. I added more cinnamon than called for, used coconut oil instead of butter, and used about 1/4 cup less of total sugar. They came out great and would make them again 🙂

  143. I would like to add raisins to this – a friend requested oatmeal peanut butter raisin cookies and I want to make your recipe it looks amazing. How much raisins should I add. I don’t want to mess them up.

    1. I would start with a 1/2 cup. Stir them in and if you want to add more you can. Enjoy!

  144. 5 stars
    Delicious! I was pleasantly surprised with this recipe. I was trying something new, oatmeal cookies aren’t my first choice, but these are definitely high ranking now! The texture is very soft. I actually used less brown and white sugar ( about 1/3 instead of 1/2 ) and they tasted not too overly sweet but noticeable!

  145. 5 stars
    These cookies were honestly the best cookies I have ever had! My family agrees as well. LOVE LOVE LOVE

  146. 5 stars
    I made these today! I ran out of butter so I used mayonnaise; followed your recipe but used a little more brown sugar than white; my peanut butter was skippy honey blend. These cookies are superb son gobbled them up and my wife loves them. (Next time I’ll use butter to see the difference. Thanks for the recipe.

    1. 5 stars
      I was an early adopter this recipe. I’ve prolly made them at least 10 times. I always make a double batch and sub shortening for one of my real butter sticks. I like adding chips and nuts, I just throw a handful of chips, not a bag like Tollhouse. Mine come out perfect with thickness size similar to an average bakery cookie. Follow instruction not bake too long, unless you like a hard milk dunker cookie.

  147. 5 stars
    I made these cookies last night (I’m an insomniac) and sent some to my friends work place. They are freaking awesome. Thank you so much for such a tasty recipe!

  148. 5 stars
    My family & I absolutely LOVE these cookies! I’ve made them several times already. I now use Bob’s Red Mill Gluten Free 1 to 1 flour & they are just as good as with regular flour. I also add Mini Semi-Sweet Chocolate Chips. SO GOOD! Cant wait to try more of your recipes!

    Thank You

  149. 5 stars
    10/10, crazy good. I like using 1/4 cup butter, 1/4 cup coconut butter for the flavor, aaaaand…. adding in a little cardamom and coriander. This is probably the first time my cookies haven’t turned out rock hard, the texture is absolutely perfect. Thanks!

  150. 5 stars
    These were a scrumptious and necessary baked good in my home during school shutdown!!! Kept grandma and kiddos happy. We got A LOT of peanut butter and oatmeal from the school lunches and food bank, so this recipe was perfect! I dub thee Pandemic Peanut Butter Oatmeal Cookies!!

  151. 5 stars
    Literally my favorite cookies ever. I am making a half batch right now. Easy to halve, just beat an egg and add half of it to recipe! (Otherwise I’d eat too many.) Thanks!

  152. 5 stars
    I made a batch today. Cut the sugars in half and they were still plenty sweet. Very nice cakey texture and lovely flavor. I will make them again.

  153. 5 stars
    Used gf flour, homemade pumpkin seed butter and coconut sugar (1/2 cup total) Ah-mazing! I think I make these weekly now…

  154. 4 stars
    Pretty good, a bit too sweet for me – you can feel the sugar crunch when you bite them. Kids loved them of course. If I made them again I’d probably half the white sugar.

  155. 5 stars
    Great recipe! Not sure if I undercooked them just a bit…..we’ll see tomorrow. That aside, this recipe is for keeps!

  156. These are undisputably the best family all raves about them. Sometimes I change it up with large raw suger(the Indian kind that doesn’t melt). Makes them a bit crunching on the outside and chewy on the inside…

  157. 5 stars
    This recipe is amazing! I kicked it up a notch by browning the butter. Also tossed in a tablespoon of chia seeds to make them extra healthy and finished them off with a drizzle of fudge. Muy bien!

  158. I followed the instructions and they end up balls and don’t spread out at all. Lumpy little things. Taste just fine, they just don’t flatten out. Second batch I pre-flattened them before putting into the oven and they came out okay, a bit dry but great with a glass of chocolate milk or a cup of tea.

  159. 5 stars
    Awesome cookies! My family loves them! I used quick oats and natural peanut butter and also added walnuts! I’m very pleased and will definitely use this recipe over and over again! Thank you!

  160. 5 stars
    These are great! I used crunchy pbutter because my inlaws keep buying it for the kids but they don’t like crunch on PB&J sandwiches. haha. So I had a lot to use up! I also used quick oats and added dried cranberries. YUM! Thank you!

  161. 5 stars
    These are delicious!! At first, I was worried because they didn’t seem to spread for about the first 5 minutes. They eventually spread (even though they still seemed puffy). BUT, once letting them cool, they set PERFECTLY! They had the most amazing crisp edge and chewy, oat-y center. Definitely needed to try these to get through this election!!

  162. 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.

  163. 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! ❤️

  164. 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.

  165. 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.

  166. 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!!

  167. 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 ! 🙂

  168. 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!!!

  169. 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.

  170. 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.

  171. 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!

  172. 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.

  173. 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

  174. 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:)

  175. 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

  176. 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:)

  177. 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!!

  178. 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.

  179. 5 stars

    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!!

  180. 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!!

  181. 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.

  182. 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. I added Reese’s Cups Minis and a handful of chocolate chips semi sweets and I don’t like oatmeal but of course I tried it I thought this cookie was amazing you can taste each individual and they come together I actually made this for someone now I’m going to have to make them for myself LOL I would not omit the cinnamon

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

  183. 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 !!

  184. 5 stars
    Excellent. I added crushed honey roasted peanuts and made 10 large cookies. Amazing! Thank you for the recipe!

  185. 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!

  186. 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!

  187. 5 stars
    I was running low on brown sugar & added molasses (enough to coat 1 teaspoon). Threw in raisins, too & received rave reviews. Appreciated how little spread there was while baking. Fairly uniform cookies, which was an added bonus for us OCD types! lol

  188. I added 10 Reese’s mini peanut butter cups and a handful a semi chocolate chips I am not an oatmeal fan but these cookies are the bomb!

  189. I added Reese’s Cups Minis and a handful of chocolate chips semi sweets and I don’t like oatmeal but of course I tried it I thought this cookie was amazing you can taste each individual and they come together I actually made this for someone now I’m going to have to make them for myself LOL I would not omit the cinnamon

  190. 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!

  191. 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.

  192. 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.

  193. 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

  194. 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.

  195. 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.

  196. 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

  197. 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!

  198. 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!

  199. 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.

  200. 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!

  201. 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!

  202. 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.

  203. 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.

  204. 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!

    1. Sure, just make sure you stir it well so it is creamy and drippy. Don’t use a dry peanut butter.

  205. 5 stars
    Excellent cookie with a great texture. I don’t have a scooper so I rub my hands with a little oil and rolled balls. Messy! But it works.

    A little too sweet for me so I will maybe the sugar by a 1/3 and see what happens. Hopefully it won’t affect the recipe.

    I also want to add chopped walnuts next time. Or maybe more peanuts.

  206. OMG!!! MARIA! You used to work at reck right??? You and josh! Did you really post this? Im Madison Maugel! Remember me?!!!!!

  207. 5 stars
    These are excellent as well as quick and easy! I added some dried cranberries and chopped walnuts because they were laying around.

  208. 5 stars
    These ARE very delicious cookies. I am not taking off any stars, but, I must point out that the size balls to form are NOT included in your instructions and they should be. The count of cookies is 18 and it can be figured out by that- 9 per tray. It would be would be a more correct recipe to incude size of balls.

  209. 5 stars
    These were so unbelievably good!! I added chocolate chips and about 4-5 minutes before done, I used a spatula to flatten cookies a little. My new favorite cookie!

  210. 5 stars
    I used natural peanut butter in this recipe and they came out very soft and delicious. I also used 1/2 cup maple syrup as well for the sweetener as I don’t use processed sugar and it gave them a nice sweetened taste. This is a great and easy recipe. Will definitely make these again

  211. 5 stars
    This is the second time I’ve made these peanut butter oatmeal cookies. It was hard to find a good recipe and this one is great!

  212. 5 stars
    So good!!! I only did 1 cup of oats because I was afraid it might be too much. Love the cinnamon in these, will be making again.

  213. 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!!!

  214. 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!

  215. 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!

  216. 5 stars
    I let my kids help me make these today and they are fantastic! The combination of peanut butter and Oatmeal is awesome.

  217. 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.

  218. 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!

  219. 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.

  220. 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.

  221. 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.

  222. 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!!

  223. 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!!

  224. 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).

    1. how are you going to mark down a recipe when you didn’t follow it at all? seems pretty rude.

    2. Thanks for sharing your diabetic version. Interesting to hear your thoughts on Splenda.

      I’m not sure if the point is to accumulate 5 star recipe ratings, or to share information on a great recipe. I enjoy the info.

    3. Splenda is a dry ingredient. I mix my Splenda with the liquid Splenda to replace the moisture lost.

    4. 5 stars
      Ignore Jo. You’re not rude at all and you did follow the recipe other than making a change in the sugar component. I liked your post and thank you for sharing.

  225. 5 stars
    Great recipe! I ended up with exactly 18 cookies as recipe says. Love that these use ingredients I normally have on hand.

  226. 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!

  227. 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

  228. 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

  229. 5 stars
    I have made these delicious cookies several times, and each and every time they have turned perfectly delicious!

  230. 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.

  231. 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.

  232. 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.

  233. 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

  234. 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!

  235. Hey Maria! This recipe only calls for a 1/2 cup of flour! Is this all that’s needed? I wanted to be sure before I try them.

  236. 5 stars
    Absolutely delicious! Made these the other day and they came out so good…and now they’re gone!! Not sure what happened but they disappeared so thinking about making a second batch! So easy and delicious!!

  237. These are a new favourite! Perfect texture, lacey with just the right crisp and chew. I used oat flour in place of AP flour to make them GF and added some toffee bits only because I had them on hand, while this recipe is lovely as is, lots of room to play around, might try adding some pecans next time and will try them with sunbutter to make them school safe. Thank you Maria.

  238. 5 stars
    These cookies were easy to mix, and my son-in-law (the recipient) loved them. I dipped a few of them in chocolate, and made sandwich cookies with some. He loved them all!

  239. Love these! We decreased the sugars from 1/2 cup to 1/3 cup each and used natural peanut butter – sooooo delicious! The bottoms were crispy but the centers soft and chewy❤️❤️❤️

  240. 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.

  241. 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!

  242. 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.

  243. 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.

  244. 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.

  245. 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.

  246. 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!

  247. 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.

  248. 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

  249. 5 stars
    Brilliant recipe . I used dark brown sugar instead of light brown and also added milk chocolate chips . Cookies tasted like snickers bars

  250. 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.