Peanut Butter Oatmeal Cookies

Jump to Recipe

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!
4.78 from 81 votes
Prep Time
15 minutes
Cook Time
10 minutes
18 cookies


  • 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


  1. Preheat the oven to 350 degrees F. Line two large baking sheet with Silpat baking mats or parchment paper. Set aside.
  2. In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.
  3. 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.
  4. On low, add in the dry ingredients and mix until just until the combined.
  5. 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.
  6. Remove cookies from oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.
Nutrition Facts
Peanut Butter Oatmeal Cookies
Amount Per Serving
Calories 174 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Cholesterol 22mg7%
Sodium 102mg4%
Potassium 86mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 12g13%
Protein 3g6%
Vitamin A 170IU3%
Calcium 15mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

peanut butter oatmeal cookies

Thanks for Sharing!

If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

Get the best of the best!

4 Recipes Guaranteed to be New Favorites

Maria Lichty

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!
Read More

CommentsLeave a reply

  1. 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.

  2. 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.

  3. 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!

  4. 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.

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

  6. 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!

  7. 5 stars
    Excellent recipe. The cookies come out light and airy with a perfect amount of crunch. Will DEFINITELY make again!!

  8. 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.

  9. 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.

  10. 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! 

  11. 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?

  12. 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.

  13. 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! 

  14. 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!

  15. 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!

  16. 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!

  17. 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!

  18. 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?

  19. 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.

  20. 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

  21. 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.

  22. 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.

  23. 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.

  24. 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!

  25. 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!

  26. 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

  27. 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

Leave a Reply

Your email address will not be published. Required fields are marked *