In this easy Oatmeal & Peanut Butter Cookies recipe, you’ll discover the secrets to irresistibly soft and chewy peanut butter oatmeal cookies.
Here’s What You Need
Oatmeal & Peanut Butter Cookie Ingredients
Here’s a breakdown of what makes these cookies chewy and irresistible.
- Natural Peanut Butter: Adds a deep, nutty flavor and helps keep the cookies soft and chewy.
- Unsalted Butter: Provides richness without overpowering the peanut flavor; using unsalted allows you to control the salt.
- Granulated Sugar: Adds sweetness and helps create a light texture.
- Brown Sugar: Adds moisture and a slight caramel flavor that complements the peanut butter.
- Large Eggs: Bind the ingredients and add structure, keeping the cookies from falling apart.
- Vanilla Extract: Enhances the flavors and adds a warm, sweet aroma.
- All-Purpose Flour: Provides the structure for the cookies, balancing out the fats and sugars.
- Large Flake Oats: Aka old fashioned oats, these add texture and chew, giving these cookies a bit more substance. Don’t use instant, quick oats or quick-cooking oats.
- Baking Soda: Helps the cookies spread and creates a soft, tender crumb.
- Kosher Salt: Balances the sweetness and enhances all the other flavors.
Variations and Substitutions
Make it Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour, and check that your oats are certified gluten-free.
Swap the Peanut Butter: Try almond or cashew butter for a different nutty flavor.
Add Nuts: Fold in chopped walnuts or pecans for extra crunch.
Add Chocolate: Stir in chocolate chips for Peanut Butter Oatmeal Chocolate Chip Cookies.
Grab These Tools
Make sure you have these tools ready to keep things smooth and simple.
- Standing Mixer: A stand mixer is ideal for creaming the butter and sugar, but a hand mixer will do the trick.
- Mixing Bowls: You’ll need a few different bowls to keep the dry and wet ingredients separate at first.
- Whisk: Helps blend dry ingredients so they’re evenly distributed.
- Baking Sheets: For baking the cookies evenly. Lining them with parchment paper or silicone mats makes cleanup easier.
- Wire Racks: Allows the cookies to cool fully without becoming soggy underneath.
Related: Easy peanut butter fudge with condensed milk, peanut butter yogurt bites, and banana peanut butter bites.
How to Make Oatmeal & Peanut Butter Cookies: An Easy Guide
Making these cookies is simple, with just a few basic steps. Let’s break it down so you get the best results every time.
Cream the Butter and Sugars
Start by adding the butter, peanut butter, granulated sugar, and brown sugar to your standing mixer. Beat on medium speed for about 2 minutes, until the mixture is light and fluffy.
Add the Eggs and Vanilla
Once the butter mixture is fluffy, add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until everything is fully incorporated.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, oats, baking soda, and salt. This helps ensure the baking soda is evenly distributed, so your cookies rise properly and bake evenly.
Mix Wet and Dry Ingredients
With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Once everything is just combined, remove the bowl from the mixer.
Chill the Cookie Dough
Scoop the dough by tablespoonfuls, rolling each portion into a ball between your palms for even, round cookies. You can use two spoons or a cookie scoop to make the cookie dough balls.
Place them about 3 inches apart on the baking sheet, as these cookies will spread.
Chill the dough balls for at least 1 hour (or up to 48 hours) to help the cookies hold their shape and enhance the flavor.
Optional Peanut Butter Puddle
If desired, use a 1/2-teaspoon measure to make small indents in the cookies, and spoon in about 1/4 teaspoon more peanut butter per cookie.
Sprinkle with a few flakes of oatmeal for pretty presentation.
Bake the Oatmeal & Peanut Butter Cookies
Preheat your oven to 375ºF and line a cookie sheet with parchment paper.
Bake for 8-10 minutes, until the edges are golden brown and the centers look slightly undercooked. This will give you a soft, chewy center once they cool.
Cool and Enjoy
Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack. Cooling on a rack helps them firm up while keeping the centers soft. Then, grab a cookie (or two) and enjoy!
4 Common Mistakes When Making Oatmeal & Peanut Butter Cookies
Here are the most frequent mix-ups to avoid when making Oatmeal & Peanut Butter Cookies:
- Not Spacing the Cookies Properly on the Baking Sheet: These cookies spread a lot, so they need room to expand. Place them about 3 inches apart to avoid merging into one big cookie.
- Skipping the Dough Chilling: Chilling the dough is essential for controlling spread and deepening flavor. If you skip this step, the cookies might spread too much and lose that thick, chewy texture.
- Using Instant Oats Instead of Large Flake Oats: Instant oats break down too quickly and make the cookies mushy. Large flake oats add structure and a pleasant chew that balances the softness of the cookie.
- Baking Too Long: Taking the cookies out when the centers are slightly undercooked is key. They’ll continue to firm up as they cool. Overbaking leads to dry, crumbly cookies instead of soft, chewy ones.
Oatmeal Peanut Butter Cookies Make Ahead and Storage
Here’s how to store these cookies and prepare the dough in advance.
- Make the Dough Ahead: You can prepare the dough up to 48 hours in advance. Just keep the dough balls chilled in the refrigerator until you’re ready to bake.
- Freeze the Dough: For longer storage, freeze the dough balls on a baking sheet until solid, then transfer to an airtight container. Bake from frozen, adding 1-2 minutes to the baking time.
- Store Baked Cookies: Keep baked cookies in an airtight container at room temperature for up to a week. This will help them stay soft and chewy.
- Freeze Baked Cookies: Place cooled cookies in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature or warm slightly in the oven before serving for a fresh-baked taste.
Other Comforting Recipes to Try:
If you love classic comforts like peanut butter oatmeal cookies, you will LOVE:
- My famous Moist Chocolate Cake with this fluffy vanilla frosting recipe
- Healthy banana pancakes with 3 ingredients
- Juicy air fryer boneless chicken thighs
- Cozy, creamy cheese sauce for mac and cheese
- My Indian husband’s favorite butter chicken recipe
- Ultra-tender slow cooker pork loin
- The ultimate meatloaf recipe + yummy meatloaf glaze
Oatmeal and Peanut Butter Cookies (Chewy for Days!)
Ingredients
- 1 ¼ cup natural peanut butter
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup large flake oats not instant
- 1 tsp baking soda
- 1 tsp kosher salt
Instructions
- In a standing mixer on medium speed, beat the peanut butter, unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- In a separate bowl, whisk together flour, oats, baking soda, and salt. With the mixer on low, gradually add the dry ingredients to the peanut butter mixture until just combined.
- Scoop the dough by tablespoonfuls, rolling each portion into a ball between your palms. Place the balls on a parchment-lined baking sheet and chill in the refrigerator for at least 1 hour (or up to 48 hours) to enhance flavor and prevent excessive spreading during baking.(See notes section below about optional finishing touches!)
- Preheat oven to 375°F. Line a baking sheet with fresh parchment paper. Place chilled dough balls about 3 inches apart on the prepared baking sheet.
- Bake for 8-10 minutes, until the edges are golden brown but the centers are still pale and slightly undercooked. Allow cookies to cool on the baking sheet for a couple of minutes, then transfer to wire racks to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The peanut butter cookie came out amazing! Thank you for the recipe.
Jennifer, your oatmeal and peanut butter cookies recipe is divine. I’m adding this to my favorite recipes list.
Can I add chocolate chips? I want a mega cookie.
Please, Jennifer, could you clarify the type of oats used in the recipe? For baking, the kind of oats can have a significant impact on the texture.
This peanut butter cookie recipe is awesome!
Tried the oatmeal peanut butter cookies for a bake sale and wow, they were a hit! Super easy guide, Jennifer. Thanks for sharing!
These are excellent. Just wondered if I can use regular peanut butter, instead of natural? Thank you1
Hi Janet, yes you can!