Peanut Butter Oatmeal Cookies
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Soft and chewy peanut butter oatmeal cookies are crisp on the outside, soft on the inside, and full of chewy old fashioned oats and creamy peanut butter. An easy, hearty cookie made with pantry ingredients.
Just when you think thick peanut butter cookies can’t get any better, you go and combine them with an oatmeal chocolate chip cookie recipe (sans chocolate chips) and you’ve got these amazing oatmeal peanut butter cookies.
PEANUT BUTTER OATMEAL COOKIES
These oatmeal cookies are full of creamy peanut butter flavor and the old fashioned oats give it a chewy texture like you’re eating a granola bar. That makes these practically breakfast cookies, right?
You can have these cookies anytime, made easy with these common ingredients:
- granulated sugar
- brown sugar
- creamy peanut butter
- vanilla extract
- old-fashioned oats
- all-purpose flour
- baking soda
NO CHILL TIME needed! Just scoop and bake!
These cookies puff up quite a bit while baking. If you want a flatter cookie, just press the tops with the bottom of a cookie spatula just after baking.
- Use creamy peanut butter. JIF, Skippy, or other similar brand. Natural peanut butters tend to make dry, crumbly cookies. Chunky peanut butter is okay, but may also result in a slightly drier cookie.
- Use old fashioned oats. While quick cooking oats will work about the same, the texture of the cookie will be slightly more dense.
- Stir the flour before measuring it. Flour settles and compacts as it is stored. It is vital to stir (fluff up) the flour to incorporate air before measuring it. This prevents a dense, dry baked product.
- Do not over-bake. These peanut butter oatmeal cookies will brown on the bottom well before they brown on top. To achieve a soft, chewy cookie, remove them from the oven when the edges are set but the middles are still soft. Allow them to cool and finish baking on the cookie sheet for a few minutes before transferring them to a wire rack.
- Storing: These cookies can be kept in an airtight container at room temperature for several days. To Freeze: Place cooled baked cookies in a freezer bag and freeze up to 2 months. May also freeze cookie dough in balls on a cookie sheet. Once frozen, transfer to a freezer bag. To bake from frozen, add 2 to 4 extra minutes baking time.
You’re going to love these peanut butter oatmeal cookies. They are a peanut butter lover’s dream. And the oats make them super satisfying. You can’t beat easy and delicious!
MORE COOKIE RECIPES TO TRY
- Oatmeal Cream Pies
- Peanut Butter Blossoms
- Florentine Lace Cookies
- Oatmeal Raisin Cookies melted butter
- Double Chocolate Crinkles
- Irresistible Peanut Butter Cookies
- Keebler Iced Oatmeal Cookies
- M&M Cookie Recipe
- Best Snickerdoodle Recipe
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups old fashioned oats
- 1 cup all-purpose flour (stir, spoon, & level)
- 1 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheet(s) with a silicone baking mat or parchment paper.
- Cream the butter and both sugars together in the bowl of a stand mixer using the paddle attachment.
- Add the peanut butter, egg and vanilla. Mix well and scrape bowl.
- Combine the oats, flour, baking soda and salt. Add to the butter mixture all at once and mix until just incorporated.
- Scoop dough onto prepared cookie sheet several inches apart. Bake at 350˚F for 10-12 minutes until edges are set, but center is still soft. Allow cookies to cool on tray for 3-5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container.
- Do not use natural peanut butter.
- Quick oats may be used in place of old fashioned, but may result in a drier/denser cookie.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 175mgCarbohydrates: 21gFiber: 1gSugar: 11gProtein: 3g
This data was provided and calculated by Nutritionix, and is an estimation only.