Mouth-watering chewy and soft, these rich Peanut Butter Oatmeal Cookies are easy to make, require basic ingredients and make a delicious snack.
Peanut Butter Oatmeal Cookie Recipe ingredients
All ingredients needed to make these extra chunky peanut butter oatmeal cookies can be found in most kitchens. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Peanut butter – The main ingredient in the oatmeal cookies. Smooth, creamy peanut butter works best for this recipe.
- Oats – Using either old-fashioned, rolled oats work best for this recipe.
- Flour
- Baking powder
- Baking soda
- Butter
- Sugar
- Brown sugar
- Eggs
- Vanilla
- Cinnamon
Tips & Tricks
To ensure you have the perfect peanut butter oatmeal cookies, be sure to follow these tips and tricks.
- Room temperature ingredients: it’s important to have all the ingredients at room temperature when preparing the cookie dough. This makes everything combine more smoothly and have a better texture.
- The right type of peanut butter: for the best texture, choose smooth processed peanut butter and not a crunchy peanut butter.
- Chill the dough: refrigerating helps the cookie dough firm up, making it easier to form the cookies on the baking tray. Chilling also helps develop flavor.
- Leave space between the cookies: when baking, the oatmeal cookies will spread. Ensure you leave at least 2-3 inches between the cookies.
Chewy Peanut Butter Oatmeal Cookies
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter , room temperature
- 1 cup creamy peanut butter
- ¾ cup light brown sugar , packed
- ¾ cup sugar
- 2 large eggs , room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups rolled oats (old fashioned)
Instructions
- In a medium mixing bowl, sift or whisk together the 1 ½ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt and 1 teaspoon ground cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric hand mixer, cream the softened 1 cup unsalted butter and 1 cup creamy peanut butter until smooth and fluffy, approximately 2-3 minutes. Stir in the ¾ cup light brown sugar and ¾ cup sugar, then mix well to combine.
- Add in the 2 large eggs and 2 teaspoons vanilla extract, then mix again to incorporate. Make sure you scrape down the sides of the bowl and mix again.
- Combine the dry ingredients into the butter mixture and beat on low speed until just about combined. Fold in the 2 ½ cups rolled oats (old fashioned). You can reserve some to top the cookies, if desired.
- Place the dough into plastic wrap, then refrigerate for 1 – 12 hours.
- Preheat the oven to 350°F and line a baking tray with parchment paper.
- Use an 2 tablespoon cookie scoop to scoop onto the baking sheet. Leave enough space between the cookies as they will spread in the oven. Sprinkle more oats or crushed peanuts on top for decoration, if desired.
- Bake for 13-15 minutes or until golden brown in color. Once baked, let the cookies rest for 5 minutes before carefully transferring them onto a cooling rack.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
Nutrition
Storage and Freezing
These peanut butter oatmeal cookies are great because they can be made ahead. You can store the oatmeal cookie dough in the fridge for up to 4 days before baking the cookies. Ensure you let the dough at room temperature for 30 minutes before forming the cookie balls and baking. After baking, the cookies can be stored in an airtight container at room temperature for up to 6-7 days.
Yes, you can also freeze the cookies for up to 2-3 months for long-term storing.
FAQs
Oatmeal cookies include oatmeal, which has a chewy texture and earthy flavor.
Cookies can be dry for a number of reasons.
– Cookie dough was overworked. Overworking the dough can make batter (and thus cookies) dry exposing it to too much air. The gluten in flour can also be overworked, becoming more difficult to chew.
– Overcooking can lead to dry and brittle cookies. Remove cookies right before they look browned. Sitting on the sheet, they will bake a little more and then settle.
– Flour is commonly over measured when someone dips the measuring cup into the flour canister versus weighing or lightly spooning it in. This can dry out cookies.
This largely depends on the recipe. Flattening will make then cookie thinner and crispier, while leaving them balled to spread only a little, will make them thicker and chewier.
The same reasons that cookies get dry are also why cookies get hard. Overworking the cookie dough, overbaking and mis-measuring flour.
More Easy Cookie Recipes
There’s noting that beats fresh baked cookies right out of the oven! Here are a few of my favorites.
These chewy cookies are so delicious and easy to make! The kids loved them and are asking me to make more! Thank you for this simple recipe!
These cookies are awesome! My kids gobbled them right up. I had to hide a couple for my husband and I.
Who knew something so easy would be so delicious! My new and favorite way of making pb oatmeal cookies!!
These cookies are delicious! They are perfect for snacking, or even grabbing a few as breakfast.
Ohh these are SO yummy! I adore oatmeal cookies and anything with peanut butter so these are utter perfection.