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Peanut butter oatmeal cookies combine two favorite cookies into one. They’re soft, chewy and so delicious!
We took our best Oatmeal Cookie recipe and our softest Peanut Butter Cookie recipe and put them together to create delicious peanut butter oatmeal cookies! They are a match made in heaven.
A Perfect Combo
Who here loves to enjoy a nice, warm peanut butter cookie every once in a while?? I do!! Although they haven’t always been my favorite, I do enjoy PB cookies. They are usually chewy, tasty, and the perfect combo of sweet and salty.
We recently saw a recipe for peanut butter oatmeal cookies and knew we HAD to try them. I mean, we are mildly obsessed with our Coconut Oatmeal Cookies and knew that oats would be an amazing addition to these cookies. Boy, am I glad we tried them because I think I can officially say they’re my favorite peanut butter cookies!!
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 making them soft, delicious, and quite irresistible.
How to Make Peanut Butter Oatmeal Cookies
We love that these oatmeal peanut butter cookies are simple and delicious. As I mentioned above, the dough is so good and addicting, so don’t say we didn’t warn you.
To make these cookies it takes just a few simple steps. They’re so simple even the kids can help out.
PREP. Preheat oven to 350℉.
WET INGREDIENTS. In a kitchen-aid (or large bowl) cream together butter, sugars, and peanut butter until smooth. Add eggs one at a time and beat until well blended. Add vanilla.
DRY INGREDIENTS. In a separate bowl, combine the flour, baking soda, and salt. Stir into the creamed mixture.
OATS. Mix in oats until just combined, scoop with a cookie scoop, use a fork to press a crisscross pattern on the top of each cookie, and place onto cookie sheet.
BAKE. Bake for 12-14 minutes and ENJOY!
Recipe Tips
This peanut butter oatmeal cookie recipe starts with using the best peanut butter.
Peanut butter. Stay away from natural peanut butter. Use Skippy, JIF, a generic store brand, or something similar.
To add texture, use crunchy peanut butter
Chill the dough before scooping it. This will help make a nicely baked outside and a soft chewy inside.
Easy clean-up. Lightly spray the cookie sheet with a silicone mat or parchment paper.
Don’t overbake. Pull the cookies out of the oven just as the edges are browning. Leave them on the 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.
Variations
I think these easy peanut butter oatmeal cookies are perfect, but if you’d like to change up the flavor, try any of these suggestions.
Dairy-free. This recipe works well with a dairy free baking butter as well as gluten-free 1:1 baking flour. People with allergies get to have a delicious cookie that is pretty similar to the original.
Mixins. Mix in raisins, chocolate chips, or chopped nuts. Stick to ½-¾ cup otherwise the cookies may not hold together quite as well. To change up the taste ½ teaspoon of cinnamon.
Butter. If you use salted butter omit the extra teaspoon of salt listed in the recipe ingredients.
Oats. Use quick oats. Avoid instant or one-minute oats as they are rolled more thinly and cut into finer pieces.
Storing Tips
STORE. Keep baked chewy peanut butter oatmeal cookies in an airtight container on the counter for about 4 days. To keep the cookies even fresher, place a slice of bread in the container as well.
FREEZE. To freeze them, allow the cookies to completely cool. Place in a freezer-safe container separating layers with parchment paper. Freeze for up to 3 months.
Store the dough. You can store cookie dough in the fridge. Cover the bowl with plastic wrap and store for 1-2 days before baking.
To keep the dough even longer, flash-freeze it by scooping dough balls onto a baking sheet. Freeze for about 2 hours. Transfer dough balls to a freezer-safe container, label them, and freeze them for up to 3 months. When baking, place the desired amount of cookies on a sheet, let thaw for about 30 minutes and bake according to recipe directions.
Recipe FAQ
This recipe works best with creamy peanut butter such as Jif or Skippy. Avoid the natural peanut butters.
I used quick oats to make these cookies, but do not use instant or one-minute oats.
Using a fork to make a pretty pattern is more than just for looks. Since peanut butter is a pretty dense ingredient bakers started flattening the dough balls into a more even thickness so they bake more evenly.
For More Peanut Butter Cookies, Try:
- Peanut Butter Cup Cookies
- Soft Peanut Butter Cookies
- Peanut Butter Kiss Cookies
- Peanut Butter M&M Cookies
- Mini Peanut Butter Cookies
- 3 Ingredient Peanut Butter Cookies
Peanut Butter Oatmeal Cookies Recipe
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ¾ cup sugar
- 1 cup creamy peanut butter
- 2 eggs
- 1 ¾ cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup quick oats
Instructions
- Preheat oven to 350℉.
- In kitchen-aid (or large bowl) cream together 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, scoop with a cookie scoop, use a fork to press a crisscross pattern on the top of each cookie and place onto cookie sheet.
- Bake for 12-14 minutes and ENJOY!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from AllRecipes.com.
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.
Oops, sorry! I will fix that. Yes, add it after the eggs. Thanks for letting me know!