Peanut Butter Oatmeal Cookies

These peanut butter oatmeal cookies are chock full of peanut flavor! An easy oatmeal cookie recipe made with peanut butter and peanut butter chips that gets mixed up in about 15 minutes or less, and baked. In 30 minutes or less, these peanut butter oatmeal cookies are ready to be dunked in a glass of milk!

When I had the idea of making a peanut butter version of my Oatmeal Raisin Cookies recipe I had no idea how much I would fall in love with these cookies. They are soft, chewy, and loaded with peanut butter. Let’s just say a few got inhaled fresh out of the oven. #noregrets #Illworkoutlater

But before I go running to the gym let’s talk about the deliciousness that is this oatmeal peanut butter cookie recipe. They really are the perfect happy medium between wanting an oatmeal cookie and wanting a Old Fashioned Peanut Butter Cookies. The cookie dough is a super simple one because it uses melted butter so that means you don’t need to fuss with softening your butter or getting out your mixer.

Now if I can suggest anything with making these cookies, is to make a batch and then freeze some for later because trust me you will want to some when the craving strikes.

Why You Will Love These Peanut Butter Oatmeal Cookies

• Quick To Mix Up – Using melted butter, these come together in minutes and only need a whisk and a spatula. No need to bust out your stand mixer.
• Ready In 30 minutes Or Less – After a quick mixing together, they can be baked right away meaning they are ready to be gobbled in 30 minutes or less.
• Lots of peanut butter flavor! – I added peanut butter to the dough and stirred in some peanut butter chips so that means double the peanut butter flavor.

Ingredients Needed

• All-purpose flour
• Baking Soda
• Salt
• Cinnamon
• Unsalted butter – I like using unsalted butter when baking so I can control the amount of salt. Unsalted butter is fresher, and not all salted butter has the same amount of salt. So if you do use salted butter be sure to reduce the salt in the recipe.
• Light brown sugar – This will make your cookies wonderfully chewy and gives them lots of flavor.
• Granulated white sugar
• Eggs – You need 2 room temperature large eggs. I place mine in a bowl of warm water first for 10 minutes before using and they will be at room temperature quickly.
• Vanilla extract
• Peanut butter – I used smooth peanut butter but chunky peanut butter would also work. I haven’t used with a natural peanut butter (the kind you have to stir), so can’t say if it would change the texture or not.
• Old-fashioned oats – I prefer using old-fashioned oats for the bigger texture but quick oats would also work.
• Peanut butter chips – These add extra peanut butter flavor but you could always swap out and use chocolate chips.

How To Make This Peanut Butter Oatmeal Cookie Recipe

Whisk dry ingredients. In a medium sized mixing bowl whisk together flour, baking soda, salt, and cinnamon and set aside.

Combine wet ingredients. In a second mixing bowl stir together the melted butter and sugars. 

Add in your eggs and vanilla. Mix to combine.

Whisk in peanut butter until smooth and combined.

Add in your dry ingredients. Add the flour mixture to the butter and mix to combine. Stir just until no flour streaks remain.

Stir in the oats and mix-ins.  With a rubber spatula, stir in the oats and peanut butter chips. 

Scoop the cookies. Using a 1-inch cookie scoop, or tablespoon scoop the cookies into 1 ½-inch balls onto prepared cookie sheets about 2 inches apart. 

Recipe FAQ’s

More Recipes To Try

• Oatmeal Cream Pies
• Oatmeal Chocolate Chip Cookie Recipe
• Chocolate Chip M&M Oatmeal Cookies
• Caramel Chocolate Oatmeal Bars
• Oatmeal Butterscotch Cookie Recipe
• White Chocolate Cranberry Oatmeal Cookies

Peanut Butter Oatmeal Cookies

These peanut butter oatmeal cookies are chock full of peanut flavor! An easy oatmeal cookie recipe made with peanut butter and peanut butter chips that gets mixed up in about 15 minutes or less, and baked. In 30 minutes or less, these peanut butter oatmeal cookies are ready to be dunked in a glass of milk!

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 36 cookies (or 18 large)

Calories: 198kcal

Author: Heather Perine

Equipment

• ▢
  Cookie Sheets
• ▢
  Cookie Scoop
• ▢
  Mixing bowls
• ▢
  whisk
• ▢
  spatula

Ingredients

• ▢ 2 cups (240 g) all-purpose flour *spooned and leveled
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon cinnamon
• ▢ 1 cup (226 g) unsalted butter melted and slightly cooled
• ▢ 1 cup (213 g) packed light brown sugar
• ▢ ½ cup (100 g) granulated white sugar
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ ½ cup (135 g) smooth peanut butter
• ▢ 2 cups (198 g) old-fashioned oats
• ▢ 2 cups (340 g) peanut butter chips

Instructions

• Preheat and prepare cookie sheets. Preheat oven to 350°F (177°C). Line a large rimmed baking sheet with parchment paper or silicone baking mat.
• Whisk dry ingredients. In a medium sized mixing bowl whisk together flour, baking soda, salt, and cinnamon and set aside.
• Combine wet ingredients. In a second mixing bowl stir together the melted butter and sugars. Add in your eggs and vanilla. Mix to combine. Whisk in peanut butter until smooth and combined.
• Add in your dry ingredients. Add the flour mixture to the butter and with a wooden spoon or spatula and stir to combine. Stir just until no flour streaks remain. Be careful to not overmix.
• Stir in the oats and mix-ins. With a rubber spatula, stir in the oats and peanut butter chips until evenly combined.
• Scoop the cookies. Using a small cookie scoop, or tablespoon scoop the cookies into 1 ½-inch balls (about 2 tablespoons) onto prepared baking sheets about 2 inches apart. (For larger cookies I use a large scoop that holds about 1/4-cup of cookie dough and place 6-8 on a baking sheet and flatten slightly with my hand).
• Bake and cool the cookies. Bake cookie sheet on the middle rack for 10-12 minutes, until lightly browned on the sides and edges are set. (For larger cookies bake 15-17 minutes). The centers will look soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Remove from the cookie sheet and allow to cool on a cooling rack.

Notes

• Storage: Cover and store these cookies at room temperature for up to 4 days.
• Freezing: You can freeze them baked or unbaked. 
  To freeze unbaked: Scoop the cookies onto a cookie sheet, and freeze solid. Then place into a sealable plastic bag. You can bake frozen, without thawing, but add on a few extra minutes of baking time.
  To freeze baked: Allow the cookies to cool completely and then place in a freezer bag and freeze for up to 3 months. Thaw at room temperature before enjoying.  
• Peanut butter – I used smooth peanut butter but chunky peanut butter would also work. I haven’t used with a natural peanut butter (the kind you have to stir), so can’t say if it would change the texture or not.
• Old-fashioned oats – I prefer using old-fashioned oats for the bigger texture but quick oats would also work.
• Peanut butter chips – These add extra peanut butter flavor but you could always swap out and use chocolate chips.

Nutrition

Calories: 198kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 136mg | Potassium: 57mg | Fiber: 1g | Sugar: 13g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

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