Peanut Butter Oatmeal Cookies

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  • Mouth-watering chewy and soft, these rich Peanut Butter Oatmeal Cookies are easy to make, require basic ingredients and make a delicious snack.

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    For all cookie fans out there, I have the ultimate oatmeal cookie recipe for you. These peanut butter cookies are rich and buttery, soft and chewy, chunky and full of flavor. This recipe comes with a caveat – make at your own risk, because they are absolutely addictive.

    The best part about these peanut butter oatmeal cookies is that they’re not overly sweet, not too soft and not too hard. They are just right.

    Also, the recipe is very easy to prepare, so you can have chunky peanut butter cookies in no time. If you’re looking for more easy cookies, try out these delicious Soft Peanut Butter Cookies or Soft Oatmeal Raisin Cookies

    overhead shot of peanut butter oatmeal cookies on a cooling rack

    Best Peanut Butter Oatmeal Cookies

    • Easy to make: These peanut butter oatmeal cookies take only minutes to prepare and bake to perfection in under 15 minutes. 
    • Uses regular ingredients: All ingredients needed for this recipe can be found in most kitchens and pantries.
    • Full of flavor: These oatmeal cookies are seriously next level and bursting with rich peanut butter flavor.
    • Not overly sweet: The sweetness is just right, so you can indulge in as many cookies as you want without getting a sugar rush (but we don’t judge!).
    • Perfect texture: These peanut butter oatmeal cookies are soft and chewy, with a slightly crunchy exterior. The oatmeal gives the cookies a lighter texture, making them nice and chunky. 
    • Can be customized: Add your favorite toppings to spice things up. I like to add chocolate chips for extra smoothness or peanut chunks for crunchiness. 
    two stacks of peanut butter oatmeal cookies

    Peanut Butter Oatmeal Cookies Ingredients

    All ingredients needed to make these extra chunky oatmeal cookies can be found in most kitchens. Here’s what you will need: 

    • Flour: all-purpose flour works best. Self-rising flour cannot be used in this recipe. 
    • Baking powder & baking soda: baking powder gives the cookies height, while baking soda makes them soft and chewy. For the best texture, use both. 
    • Butter: needs to be at room temperature. Can also be replaced with margarine or vegan butter for non-dairy version. 
    • Peanut butter: the main ingredient in the oatmeal cookies. Smooth, creamy peanut butter works best for this recipe. 
    • Sugar: a combination of light brown sugar and plain granulated sugar is used to achieve the best caramelized flavor. If you do not have brown sugar, it can be replaced with granulated sugar. 
    • Eggs: the ‘glue’ in this recipe. Use large eggs at room temperature for best results. 
    • Vanilla extract: optional, but highly recommended. Vanilla adds flavor and complements the peanut butter taste. 
    • Cinnamon: used in a small quantity, ground cinnamon will help make the peanut butter flavor pop. 
    • Oats: old-fashioned, rolled oats work best for this recipe. 
    overhead shot of six peanut butter oatmeal cookies on a tray

    Peanut Butter

    As the main ingredient in these peanut butter oatmeal cookies, the choice of peanut butter is very important. Although you can use either crunchy or smooth peanut butter, I recommend the latter. Crunchy peanut butter adds texture, but it can make the oatmeal cookies to dry. Choose smooth, creamy peanut butter for a rich, buttery texture. 

    If you still want some crunchiness in the peanut butter oatmeal cookies, use creamy peanut butter and add some additional peanut flakes. Then the cookies will still have the right consistency, but with extra crunchiness from the peanut bits. 

    Homemade or natural peanut butter are the best option for snacking, but they aren’t the best for baking cookies. Natural peanut butter can make cookies too dry and crumbly, which is the opposite of what we’re after. 

    For the best chewy and soft texture, I recommend processed commercial peanut butter like Skippy or Jif. 

    stack of peanut butter oatmeal cookies with bite taken out of top one

    How to Make Peanut Butter Oatmeal Cookies

    1. Whisk together all the dry ingredients, except for the rolled oats. 
    2. Separately, cream the butter, peanut butter and sugars. Mix in the egg and vanilla, then combine. 
    3. Add the dry ingredients into the wet batter. Mix, then add in the oats and combine again to form the cookie dough. 
    4. Chill the dough for 30 minutes. Scoop up batter into small balls onto a baking sheet, then bake. 

    Optional: Sprinkle some oats or crushed peanuts on top of the cookies before baking for decoration.

    how to make peanut butter oatmeal cookies process shot collage

    Tips & 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. See the section above for more details on how to choose the best peanut butter for this recipe. 
    • 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. 

    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. You can also freeze the cookies for up to 2-3 months for long-term storing.

    collage of peanut butter oatmeal cookies for pinterest
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    stack of peanut butter oatmeal cookies for pinterest
    stack of peanut butter oatmeal cookies with bite taken out of top one
    Print Recipe
    5 from 6 votes

    Peanut Butter Oatmeal Cookies

    Mouth-watering chewy and soft Peanut Butter Oatmeal Cookies are easy to make, require basic ingredients and make a delicious snack!
    Prep Time10 mins
    Cook Time15 mins
    Chilling Time30 mins
    Total Time55 mins
    Course: Dessert
    Cuisine: American
    Keyword: peanut butter oatmeal cookies
    Servings: 30
    Calories: 199kcal
    Author: Hanelore Dumitrache

    Ingredients

    Instructions

    • Whisk together the flour, baking soda, baking powder, salt and ground cinnamon in a bowl.
    • Separately, in a large bowl cream the butter and peanut butter until smooth and fluffy. Pour in the granulated sugar and brown sugar, then mix well to combine, for about 2-3 minutes.
    • Add in the eggs and 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.
    • Place the dough into plastic wrap, then refrigerate for 20-30 minutes.
    • Pre-heat the oven to 350F (180C) and line a baking tray with parchment paper.
    • Use an ice cream scoop or tablespoon to scoop up equal balls of dough onto the baking tray. Each cookie should be about 2 tablespoons of dough. Leave enough space between the cookies as they will spread in the oven. Sprinkle more oats or crushed peanuts on top for decoration.
    • 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

    Cookies can be stored in an airtight container at room temperature for up to 6-7 days. You can also freeze the cookies for up to 2-3 months

    Nutrition

    Calories: 199kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 206mg | Potassium: 107mg | Fiber: 1g | Sugar: 11g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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