Peanut Butter Oatmeal Cookies

In 30 minutes or less, these peanut butter oatmeal cookies are ready to be dunked in a glass of milk!"

- Boston Girl Bakes

key ingredient

peanut butter


– all-purpose flour *spooned and leveled – baking soda – salt – cinnamon – unsalted butter melted and slightly cooled – packed light brown sugar – granulated white sugar – large eggs – vanilla extract – smooth peanut butter – old-fashioned oats – peanut butter chips

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Peanut Butter Oatmeal Cookies


36 Cookies



total time

25 Minutes

prep time

15 Minutes

1. 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.


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


3. 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.


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


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


6. 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).


7. 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.


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