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Who here loves to enjoy a nice, warm peanut butter cookie every once in a while?? We do!! They are usually chewy, tasty, and the perfect combo of sweet and salty.

We took our best Oatmeal Cookie recipe and our softest Peanut Butter Cookie recipe and combined them to create delicious peanut butter oatmeal cookies! They were a match made in heaven.

Oatmeal cookies have always been a hit in our house, but combining two of our favorite cookies into one made for an even better recipe. OATS were definitely perfect for this cookie recipe – some added chewiness, making them quite irresistible.

We have to say, they are probably our FAVORITE peanut butter cookies!

Why we think you’ll love it:

  • Extra chewiness. The addition of oats gives texture and makes these extra delicious!
  • The best of both worlds. You still get that sweet and salty peanut butter flavor that we all know and love with the texture of an oatmeal cookie!
  • No chill time required. These cookies are quick and easy cookies. You’ll be dipping your first batch in milk in under 20 minutes!
Peanut butter, oats, eggs, butter, and other ingredients on a kitchen counter.

Peanut Butter Oatmeal Cookies Ingredients and Substitutions

  • 1 cup unsalted butter, softened – or salted butter, see How to Soften Butter Quickly
  • 1 cup brown sugar – Light or dark brown sugar
  • ¾ cup granulated sugar
  • 1 cup creamy peanut butter – Stay away from natural peanut butter. Use Skippy, JIF, a generic store brand, or something similar. Avoid natural peanut butter.
  • 2 eggs – room temperature
  • 1¾ cup all-purpose flour – see How to Measure Flour, or use gluten-free 1:1 baking flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt – reduce if using salted butter
  • 1 teaspoon vanilla extract
  • 1 cup quick oats – Avoid instant or one-minute oats as they are rolled more thinly and cut into finer pieces.
  • optional mix ins – add ½-¾ cup raisins, chocolate chips, or chopped nuts
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Sugar, butter, and peanut butter in a glass bowl.
Adding oats to the cookie batter.
Adding flour to the cookie batter.
Cookie dough balls pressed on a lined baking sheet.

How to Make Peanut Butter Oatmeal Cookies

  1. PREP. Preheat oven to 350°F.
  2. BATTER. Use a stand mixer with the paddle attachment (or an electric mixer and a large bowl). Cream butter, brown sugar, granulated sugar, and creamy peanut butter until smooth. Add eggs, one at a time, and beat until well blended. Add vanilla.
    • In a separate bowl, combine the flour, baking soda, and salt. Stir into the creamed mixture. 
    • Mix in quick oats until just combined, scoop with a cookie scoop, use a fork to press a crisscross pattern on the top of each cookie (so they bake more evenly), and place onto a cookie sheet. 
  3. BAKE. Bake for 12-14 minutes. Pull the cookies out of the oven just as the edges are browning. Leave them on the baking sheet for a few minutes to allow them to finish baking and begin to cool before transferring them to a wire rack to finish cooling off. ENJOY!
5 from 13 votes

Peanut Butter Oatmeal Cookies

By: Lil’ Luna
Our extra easy peanut butter oatmeal cookies combine two classic cookies into one soft and chewy fan favorite!
Servings: 24
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes

Ingredients 

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • ¾ cup sugar
  • 1 cup creamy peanut butter
  • 2 eggs
  • 1¾ cup all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup quick oats

Instructions 

  • Preheat oven to 350°F.
  • In kitchen-aid (or large bowl) cream butter, sugars, and peanut butter until smooth. Add eggs one at a time and beat until well blended. Add vanilla.
  • In a separate bowl, combine the flour, baking soda, and salt. Stir into the creamed mixture. 
  • Mix in oats until just combined and scoop with a cookie scoop. Use a fork to press a crisscross pattern on the top of each cookie (so they bake more evenly) and place it onto a cookie sheet. 
  • Bake for 12-14 minutes. Pull the cookies out of the oven just as the edges are browning. Leave them on the baking sheet for a few minutes to allow them to finish baking and begin to cool before transferring them to a wire rack to finish cooling off. ENJOY!

Video

Notes

Optional mix-ins. Add ½-¾ cup raisins, chocolate chips, or chopped nuts.
Store the dough. Cover the bowl with plastic wrap and store for 1-2 days before baking, or freeze for up to 3 months. See How to Freeze Cookie Dough for tips. 
Store baked cookies in an airtight container for 3-4 days (add a piece of white bread to help keep them soft longer) or freeze for 2-3 months. 

Nutrition

Calories: 241kcal, Carbohydrates: 26g, Protein: 4g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 33mg, Sodium: 260mg, Potassium: 111mg, Fiber: 1g, Sugar: 16g, Vitamin A: 255IU, Calcium: 20mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Store the dough?

Cover the bowl with plastic wrap and store for 1-2 days before baking, or freeze for up to 3 months. See How to Freeze Cookie Dough for tips. 

How to store?

Store in an airtight container for 3-4 days (add a piece of white bread to help keep them soft longer) or store in the freezer for 2-3 months. 

More Like This

Peanut Butter Cookies

Oatmeal Cookies

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 Recipe adapted from AllRecipes.com.

This recipe was originally published February 2018.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

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5 from 13 votes (5 ratings without comment)

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20 Comments

  1. Carol Donaldson says:

    5 stars
    Great recipe I am making them right now. You failed to mention the vanilla in the steps. I assume it goes in the creamed portion before the dry ingredients are added.

    Reply
    1. Kristyn Merkley says:

      Oops, sorry! I will fix that. Yes, add it after the eggs. Thanks for letting me know!

      Reply

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