Peanut Butter Oatmeal Cookies
These Peanut Butter Oatmeal Cookies are a mash up of my two favorite cookies. They are packed with yummy peanut butter flavor and the chewy heartiness of oats. They are soft and thick and absolutely irresistible.
Why We Love these Peanut Butter Oatmeal Cookies
I am an unapologetic cookie lover. What’s not to love? They are quick and easy to make with ingredients you usually have on hand, and with thousands of recipes at our fingertips, there is always some delicious new version to try. And even though we do enjoy trying new recipes from time to time, I find myself coming back to this humble little cookie over and over again. It is a hearty, satisfying cookie with just enough sweetness to satisfy your sweet tooth. It’s also loaded with peanut butter and oats, giving it a delightful chewy texture. They freeze great and make the perfect lunchbox treat or afternoon snack. If you are a peanut butter lover, or an oatmeal cookie lover, or you just love cookies in general… this is the cookie for you.
Ingredients for Peanut Butter Oatmeal Cookies:
- oatmeal: we used regular rolled oats
- flour: all-purpose flour works best here
- baking powder & soda: for leavening
- salt: I like to use kosher salt
- butter: I usually use salted butter because it’s what I have on hand. If using unsalted butter, adjust the amount of salt added if necessary.
- peanut butter: we used regular creamy peanut butter, but crunchy would add a delightful texture!
- sugar: regular granulated white sugar works best
- brown sugar: helps keep the cookies soft and chewy and adds a caramely flavor
- egg: one large egg for structure and texture
- vanilla: adds a nice, rounded flavor to the cookie
How to Make Peanut Butter Oatmeal Cookies:
- Whisk together dry ingredients.
- Beat butter and sugars together until creamy.
- Add egg, peanut butter and vanilla, beat again.
- Stir dry ingredients into the creamed mixture just until combined.
- Chill for about 20 minutes.
- Scoop onto parchment covered cookie sheets.
- Bake at 350 degrees for 12-14 minutes or until set. Don’t over bake!
Tips & Substitutions
- Resist the temptation to over bake these cookies! They will be lightly browned on the edges, and the middle will still look soft. This is when you want to pull them out of the oven. They will set up as they sit and you will get a tender, chewy cookie. Otherwise your cookies will end up dry and crumbly.
- I have used quick cooking oats in a pinch. It adds a bit of a different texture to the cookie, but works just fine.
- After adding the dry ingredients, stir just until combined. Over mixing will produce a tough cookie.
- Cookie scoops are a game changer! We used this one.
- You can chill the dough for longer, but it will be too hard to scoop. Allow the dough to rest at room temperature until scoopable.
- If you absolutely must have chocolate in your cookies, chocolate chips are a really yummy addition!
- These freeze great too. You can freeze the cooled, baked cookies in an airtight container or storage bag. You can also scoop the dough onto a parchment lined baking sheet. Freeze until solid, then add the dough balls to a ziplock freezer bag. This allows you to bake them up fresh whenever the craving strikes.
More Cookie Recipes You’ll Love:
- Sugar Free Cookies
- Healthy Carrot and Apple Breakfast Oat Cookies
- Quinoa Cookies
- Peanut Butter Chia Breakfast Cookies
Peanut Butter Oatmeal Cookies
- 1 1/2 cups oatmeal
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter melted
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- Whisk together the dry ingredients (oatmeal, flour, baking powder, baking soda and salt) in a bowl; set aside.
- In a medium mixing bowl or the bowl of your stand mixer, beat together the butter, sugar, and brown sugar on medium-high speed until smooth and creamy, about 1-2 minutes. Add the peanut butter, egg and vanilla and beat until combined, scraping down the sides as needed.
- Add the dry ingredients to the bowl and mix on low just until combined. Cover and chill for at least 20 minutes.
- Preheat the oven to 350 degrees and remove the dough from the fridge. If it is too hard, allow to rest on the counter until it softens enough that you can scoop it.
- Scoop the dough onto baking sheets lined with parchment paper. Bake for 12-14 minutes or until cookies become slightly golden brown. Do not over bake! The centers will still look soft.
- Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Enjoy!
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
My kids and hubby loved these, I used raw honey( which I think taste less sweet/artificial then the more processed honey) jiffy natural pb and enjoy life chocolate chucks. We are a dairy free family and I enjoy finding recipes that don’t use loads of refined sugar. My mom was visiting for the day and asked me for the recipe as well.
Great combination, thanks for sharing this recipe.
Thanks for the tip on these cookies!
Dough was too moist, so added 1/2 cup dedicated coconut and 1 mashed banana to make muffins. It worked
Delicious and easy as. Popped a chocolate button on top of each cookie. Thanks for recipe ?
Can we replace the saturated fat rich butter with canola oil?
Joseph, you can do that if you like. We like butter because it’s a minimally-processed food, compared to canola oil. But if you’re specifically trying to limit saturated fat, I think that sub would work!
Delicious but mine turned out too cake-y. Did I overcook?
Hmmm, I’m not sure Kate! They do have a slightly cake-y quality to them, but I find when I give them a smash before baking they have a more cookie-like consistency. I’m glad they were yummy though!
I don’t understand why these have such a high rating. My “cookies” are more like small dry cakes. The flavour is okay but nothing amazing and the consistency is all wrong. Very disappointing.
Agree with others in that they are a bit cakey in texture. Very glad i squashed them flat. Pretty good recipe and are healthy for kids which is what i was looking for. Lack the chewiness i like in a cookie.
We love them! I used ap flour and added a little sea salt on top. So good!
Thanks for sharing! Glad you loved them!
is the nutrition info per cookie or for the entire batch?
Per serving. 🙂
Thanks for this incredible recipe! My toddler loved it, my husband and I too!