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!
4.8 from 102 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. 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!!

  2. 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.

  3. 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!!!

  4. 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.

  5. 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

  6. 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.

  7. 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.

  8. 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!

  9. 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.

  10. 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.

  11. 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!! ❤️❤️❤️

  12. 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)

  13. 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.

  14. 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. 😉

  15. 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.

  16. 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.

  17. 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!

  18. 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!

  19. 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 🙂

  20. 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.

  21. 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.

  22. 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!

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

  24. 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.

  25. 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.

  26. 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!

  27. 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.

  28. 5 stars
    I’ve made these twice now during the quarantine. My husband and I love them. Thanks for the easy and delicious recipe.

  29. 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

  30. 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.

  31. 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!

Leave a Reply

Your email address will not be published.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

Recipe Rating