Peanut Butter Oatmeal Cookies
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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.
Are you a peanut butter lover? Check out these irresistible recipes: Peanut Butter Nutella Cookies, Reese’s Peanut Butter Cup Cookies, Chocolate Peanut Butter Fudge, and Chocolate Peanut Butter Rice Krispie Treats. Perfect for any peanut butter enthusiast!
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 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 creamy 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 Peanut Butter Oatmeal Cookies
Whisk dry ingredients. In a medium sized mixing bowl whisk together flour, baking soda, salt, and cinnamon and set aside.
Heather’s Baking Tip
You want to make sure to measure your flour correctly. Too much flour can result in dry, crumbly cookies. I recommend measuring by weight for best accuracy. If you are measuring by volume, then be sure to stir your flour first. Then spoon the flour into your cup and level it off. Do NOT pack it down in the cup which can results in WAY too much flour.
Combine wet ingredients. In a second mixing bowl stir together the melted butter, brown sugar, and granulated sugar.
Add in your eggs and vanilla. Mix to combine.
Whisk in the creamy 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 cookie dough balls onto prepared cookie sheets about 2 inches apart.
Storage Instructions
Cover and store these cookies at room temperature for up to 4 days.
These oatmeal peanut butter cookies freeze wonderfully. You can freeze them baked or unbaked.
To freeze unbaked: Scoop the cookies onto a cookie sheet, and freeze solid. Then place the dough balls 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. 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. Here is a complete tutorial on How To Freeze Cookie Dough
Recipe FAQ’s
I prefer regular old-fashioned rolled oats but yes you can swap for quick oats. I find rolled oats to have a better texture.
This could be for a few different reasons. Most likely it’s because your butter was too warm, or you over-creamed your butter. Here are 10 reasons why your cookies went flat, and how to fix them!
There’s no need to chill the cookie dough before baking. However you can make the dough and chill the dough covered for up to 72 hours. If it’s easier, scoop the dough balls first and keep covered. Chilling the dough will always help the texture. And if you find the cookies are spreading too much, then I would recommend chilling the dough for at least one hour.
This is probably due to using too much flour. Make sure to spoon the flour into the cup and level it off. Do not scoop directly from the bag as flour can settle causing too much flour to be scooped. And do not pack it down once in the cup.
More Recipes To Try
If you’re craving more peanut butter, be sure to try my peanut butter rice krispie treats recipe! If you love marshmallow and peanut butter together you will love these! And a reader favorite around here is my no bake peanut butter cheesecake! Topped with peanut butter cups and an Oreo cookie crust. You can’t go wrong!
And if you’re craving more oatmeal cookies, then be sure to try my popular carrot cake cookies (an oatmeal cookie version of carrot cake!) topped with cream cheese frosting. I also love my gluten free monster cookies chock full of peanut butter, oats, and M&Ms!
Peanut Butter Oatmeal Cookies
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. 2 cups (240 g) all-purpose flour 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon cinnamon
- 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. 1 cup (226 g) unsalted butter 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
- 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. 2 cups (198 g) old-fashioned oats 2 cups (340 g) peanut butter chips
- 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.
Video
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.
I loved how easy & quick the cookie dough came together!
I used Reese’s Peanut Butter Baking Cups & Candy (tiny peanut butter cups & reeses’ pieces). They smelled wonderful & tasted heavenly! I froze the cookie dough, for when the craving for a tasty cookie is strong!
Thank you so much! I’m so happy you loved how easy the dough came together—and Reese’s Peanut Butter Cups & Pieces sound like an amazing addition!
Soft on the inside. Crunchy on out outside. Perfection. I didn’t have peanut butter chips but the peanut butter flavor came through anyway. Delicious!
You’re welcome! So happy you enjoyed the cookies—peanut butter really does shine in these. Thanks for trying the recipe! 😊
Really great cookie. My dough was a little wet after mixing, so I added 2 T. flour and extra oats. Used only 1 cup of chips.
Thank you for your review and for sharing your adjustments! It’s great to hear that you enjoyed the cookies and personalized the recipe to work perfectly for you. Happy baking!
I’m giving this Recipe Rating a 5 because I’ve been looking for an oatmeal cookie recipe WITHOUT raisins because I’m si sick of raisins in desserts that I’ve had!! I have to say that I will be trying this cookie recipe within the next week/week and a half. I can’t wait!! I will add to this Rating when I finally get to make these delicious sounding cookies! I love oatmeal cookies and peanut butter cookies and I cannot wait to try them both together which I have a definite feeling that I’m going to LOVE these cookies!! Thank you for reading my pre-rating of these cookies!! Have a wonderful day!!
This is an amazing recipe and the cookies came out moist, soft and chewy.
So soft and chewy! Loved this recipe!!
I’m in love. Oatmeal cookies and peanut butter cookies are tied as my favorites, so this recipe is absolutely perfect for me!
These cookies are calling my name! I love that they’re done in 30 minutes, and I can’t wait to try them!
Peanut butter cookies are one of my favorite, I love trying all the recipes. Going to make this for my kiddos this weekend. Thank you!