Peanut Butter Oatmeal Cookies
Updated May 30, 2020
Peanut Butter Oatmeal Cookies are soft, chewy, and loaded with peanut butter flavor! Peanut butter lovers will go crazy for these cookies!
Pin this now to find it later
Pin ItI 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!
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!
Tips
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
- Soft Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookies
- Oatmeal Cookies
- Peanut Butter Blossoms
- Peanut Butter Cup Cookies
- No Bake Cookies
- Peanut Butter Oatmeal Sandwich Cookies
Peanut Butter Oatmeal Cookies
Equipment
- Cookie Sheets (I use these gold ones from Williams Sonoma!)
- Cookie Scoop (This is a good one in lots of sizes)
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F. Line two large baking sheets with Silpat baking mats or parchment paper. Set aside.
- In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.
- Using a mixer, beat the butter, peanut butter, and sugars together until creamy, this will take about 2 minutes, on medium speed. Beat in the egg and vanilla extract. Mix until well combined.
- On low, add in the dry ingredients and mix until just until the combined.
- Scoop the cookies into round balls and place on the prepared baking sheets, leaving 2 inches in between cookies. Bake for 10-12 minutes, or until the cookies are lightly browned around the edges, but still soft in the middle.
- Remove cookies from oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.
Nutrition
Have you tried this recipe?
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I made a double batch of these yesterday following the recipe exactly. They came out great, but I THOUGHT they were a little dry when I had one right after they baked. However, after sitting overnight they are just fantastic – with the perfect amount of crisp around the edges and wonderful chew in the center. So easy to make, too. While the cinnamon does add a nice touch to the flavor, next time I’m going to try without because I feel like the cinnamon may weaken the peanut butter flavor. A wonderful peanut butter cookie I will make over and over again.
I am so glad you loved the peanut butter cookies!
These are SOO GOOD!!
I love them too!
This is my new favorite cookie recipe! They freeze really well if you can manage to not eat them all at once. Do yourself a favor and make a double batch! You won’t regret it.
Doubling the batch is always a good idea.
Yummy! I’ve made them twice now and love the flavours, the texture and the old fashioned oats. I’ve reduced the cinnamon to 1/4 tsp and tossed in a handful of peanuts for some extra crunch and more peanut flavour.
Highly recommended for peanut butter cookie fans and those people who are destined to become fans of this recipe and these cookies.
Glad you love the cookies!
Enjoyed the peanut & oatmeal cookies. Crazy easy to make. Taste great!
One of my favorites!
Favorite flavors together MUSt be great. Surelooks easy!
Have you actually made these? I tried to take them out at 10 then 15 minutes…still not baked.
They need to sit. I wondered that myself too. When I first made them they were still gooey at 10 min but I trusted the recipe and let them sit and they were so perfect!!!
You say not to use natural peanut butter. Why not? Thats normally all I have.
The texture is a little different and can produce dry cookies. If you stir natural peanut butter really well and it’s nice and creamy, you can use it.
Made these according to the recipe except for 1/2 cup instant oats as I ran out of old fashioned. Delicious! Thx!
Glad you loved the cookies!!
Wow! Really amazing cookies that were super easy to make with instructions that checked out (i.e. good temp, bake time, cooling time, etc.)!
A couple FYIs:
– I added pumpkin seeds and dark chocolate chips to mine. If you were to add chocolate, I’d skip out on the cinnamon.
– I used natural peanut butter (kirkland brand), and they still turned out amazing. YMMV depending on the natural peanut butter used.
– I was able to make just a half batch with no issue (just saved the other half of the egg for breakfast the next morning).
I do think that they are slightly too sweet, and next time I would reduce the sugar to ~75-85% of what’s called for. However, I didn’t feel it was fair to downgrade the cookies to 4-star, because this recipe honestly brought me out of a baking rut! I will 100% make again!
Thank you for sharing!
I used oat flour, mixed-nut butter instead of peanut butter, and added 1/2 tsp nutmeg (just because I love it); among the best cookie recipes I’ve ever made — will make them again, and will give as gifts too.
Glad you loved the cookies!
Made these 3 times now once as a peanut butter jam variety once with milk chocolate and once with choc/ walnut. Always chewy and delicious. I just add slightly less sugar and a tablespoon of milk at the end for a slightly softer batter! 12 m is perfect bake time.
Thanks for sharing!
I made a quadruple batch of these cookies to give to friends. I ended up baking about 125 cookies. I added toasted chopped pecans and semi-sweet chocolate chips.
Turned out fabulous and all the cookies were gone in less a week. I ate about 25 myself. Could not stop eating these.
You are amazing!!
Made these for a friend for his 78th bday (who needs cake?). The BEST! New favorite cookie in the neighborhood.
I agree, cookies are the best way to celebrate:)
Wonderful cookies. Good for you snd delicious. 5 stars for sure
Thank you!
I added 1/2 cup of coconut, they were excellent, with or without
I replaced butter with lard (because I only have a bit of butter left and my lard was already room temp and plentiful!) and doubled the recipe (everything else followed exactly..well maybe a bit more salt!) and they are delicious. Perfect temperature. Baked 12 min in my oven that runs a wee bit hot, I suspect. Crispy on the outside, chewy on the inside!
I am glad you enjoyed the cookies.
Made a batch of these cookies today for company. They are delicious; soft and chewy. Followed the recipe exactly as written. I will definitely be making these again.
I am so glad you loved the cookies.
Wonderful cookies! Will save this recipe so I can have more. making a second batch now….
My favorite!
This looks so tasty! What size cookie scoop do you use to get the yeild that you mention in the recipe card?
We literally make these once a week! They’re amazing and our new favorite sweet treat!
Ps. Currently have a batch baking as we speak!
I am so glad you love the cookies. They are one of my favorites.
I made these with 1 to 1 gluten free flour, I also used coconut sugar in place of the brown sugar, plus I added pb chips and a few dark chocolate chips. probably will skip the chocolate next time or skip the cinnamon if keeping chocolate…either way, these are delicious and so good with a cup of coffee.
I have a question: I have all the ingredient exempt for vanilla so can I still make it without the vanilla?
You can, I do love the flavor of vanilla though:)
Yum! Exactly what I was looking for!
Oh good!
New favorite!! Thanks for sharing.
They are so good!
I only have natural PB. Would the recipe bs possible with it instead of Jiffy?
Yes, stir well before using.
Peanut Butter Oatmeal Cookies. These are delicious! I make two batches and they are gone in the blink of an eye! I always use this recipe, and share it, rather than making regular non oatmeal cookies. Thanks for this great recipe.
Yay!
This recipe is excellent! I did half the cinnamon, but I do regret not putting the whole amount in. THESE ARE FABULOUS!
I do have a tip for people that say the cookies are a little dry. This is the secret to my family’s cookies and I’m technically not supposed to say, but I want everyone to love these! Never put the flour in the recipe before the Oatmeal! The flour will take up all the wetness and leave nothing for the oats and it will dry everything out, but if you put the oats in first they take some of wetness and become more tender!
Thanks for the tip! I am glad you liked the cookies!
I followed this recipe completely and these turned out so dry, they fell apart. what gives? sad I wasted my precious butter on these.
They shouldn’t be dry at all with the butter and peanut butter. Did you add too much flour? Over bake?
Wow truly an amazing recipes! Doubled the recipe and end up with 54 cookies. Definitely will make again
Smart to double the recipe!
I made these as a substitute for my husband’s breakfast of a handful of peanut butter Oreos or Nutter Butters. Followed the exact recipe and they were PERFECT. This is my new go-to cookie recipe.
YUM!
Very easy to make. Peanut butter cookies are often too greasy / heavy. The oatmeal helps offset the oils and adds a great texture. The cinnamon is also a nice touch.
My favorite!
What size cookie scoop do you use for these to get 18 cookies? I am going to quadruple for a large crowd, so they don’t need to be really big.
I do about 2 tablespoons of dough per cookie. You can make them smaller if you want. They will bake a little faster so watch them.
This was the best peanut butter cookie I have ever made. Not an over-the-top peanut butter taste. Looks exactly like the pictures on the site. Used natural peanut butter, cut back on sugar and added 1/2 cup of chocolate chips. Next time I would cut back even more sugar as I like less sweet cookies.
Yahoo!
These cookies are great, perfect mix of soft and crunchy. I will say that, if you intend to add in chocolate chips or any other sweet thing, I would cut down on both the brown and white sugar. It’s a tad bit overwhelming to have a full cup of sugar in there just to add more at the end.
I added dark chocolate chips and eliminated the white sugar. I baked at 6,400 ft for 14-5 minutes @ 350 in a convection oven. The consistency was good with baking a little longer. We did not have to wait to eat them! Yummm! They were plenty sweet with 1/2 the sugar!!!
Good to know!