Peanut Butter Oatmeal Cookies

Why You’ll Love  Peanut Butter Oatmeal Cookies Recipe

These cookies bring together the best of two classic favorites: the creamy, savory goodness of peanut butter and the hearty chew of oats. They’re soft in the center, slightly crisp on the edges, and packed with satisfying flavor. Whether you’re baking for a crowd or just want a cozy treat at home, this recipe is a go-to favorite. Plus, it’s super easy to whip up and doesn’t require any fancy equipment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup unsalted butter, softened

• 1/2 cup creamy peanut butter

• 1/2 cup granulated sugar

• 1/2 cup packed brown sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 cup old-fashioned oats

• 1/2 cup chocolate chips or chopped nuts (optional)

Directions

1. Preheat oven to 350°F (175°C).

2. In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy.

3. Add egg and vanilla extract. Beat until well combined.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. Gradually mix the dry ingredients into the peanut butter mixture until just combined.

6. Fold in the old-fashioned oats and optional chocolate chips or chopped nuts.

7. Scoop dough by rounded tablespoonfuls onto ungreased baking sheets, spacing them about 2 inches apart.

8. Flatten slightly with a fork to create a crisscross pattern if desired.

9. Bake for 10–12 minutes, or until the edges are lightly golden.

10. Cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: Makes about 24 cookies
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 25 minutes

Variations

• Chunky peanut butter: For added texture, use chunky peanut butter instead of creamy.

• Gluten-free: Substitute with a 1:1 gluten-free all-purpose flour blend and make sure oats are certified gluten-free.

• Add-ins: Try raisins, dried cranberries, or white chocolate chips instead of the standard chocolate chips.

• Healthier version: Replace half the butter with unsweetened applesauce and reduce the sugar slightly.

• Spiced: Add 1/2 tsp of cinnamon or a pinch of nutmeg for a warm twist.

Storage/Reheating

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: These cookies freeze well. Freeze in a single layer or with parchment between layers for up to 3 months.
Reheating: Warm cookies in the microwave for 10–15 seconds for a fresh-from-the-oven feel.

FAQs

How do I make the cookies chewier?

Use old-fashioned oats and avoid overbaking. Also, slightly underbaking them helps retain that chewy texture.

Can I use natural peanut butter?

Yes, but make sure it’s well-stirred and not too oily. The consistency may vary slightly, but it will still work.

Can I double the recipe?

Absolutely! Just make sure to use larger mixing bowls and bake in batches.

Do I need to chill the dough?

No chilling is required, but if your kitchen is very warm, a 15-minute chill can help prevent spreading.

Can I use quick oats instead of old-fashioned oats?

Yes, though the texture will be softer and less chewy. Old-fashioned oats provide better structure.

How do I know when the cookies are done?

The edges should be lightly golden, and the centers may still look slightly soft—that’s perfect.

Can I skip the chocolate chips or nuts?

Definitely. These add-ins are optional and the cookies are delicious on their own.

Are these cookies freezer-friendly?

Yes. You can freeze the baked cookies or even freeze the dough balls to bake later.

What type of peanut butter works best?

A standard creamy peanut butter (like Jif or Skippy) gives the best texture and consistency.

Can I make these vegan?

Yes. Use a vegan butter substitute and a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) in place of the egg.

Conclusion

Peanut Butter Oatmeal Cookies are an easy, delicious, and satisfying treat that’s perfect for any occasion. With their rich peanut butter flavor, chewy oats, and customizable mix-ins, these cookies are bound to become a household favorite. Whip up a batch today and enjoy the comforting aroma of fresh-baked cookies in your kitchen.

Peanut Butter Oatmeal Cookies

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These soft and chewy Peanut Butter Oatmeal Cookies combine creamy peanut butter, hearty oats, and just the right amount of sweetness. Perfect as a comforting snack or dessert treat.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup old-fashioned oats
• 1/2 cup chocolate chips or chopped nuts (optional)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and creamy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined.
6. Stir in the old-fashioned oats and chocolate chips or chopped nuts, if using.
7. Drop dough by rounded tablespoonfuls onto ungreased baking sheets, spacing them about 2 inches apart. Flatten slightly with a fork to create a crisscross pattern if desired.
8. Bake for 10–12 minutes, or until the edges are lightly golden.
9. Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

• For extra texture, use chunky peanut butter.
• You can freeze the dough balls and bake straight from frozen; just add 1–2 minutes to baking time.
• Swap chocolate chips for raisins or dried cranberries for a fruity variation.

Nutrition

• Serving Size: 1 cookie
• Calories: 130
• Sugar: 9g
• Sodium: 85mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg