Name: Peanut Butter Oatmeal Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 1 cup old fashioned oats; 1/3 cup all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/4 teaspoon ground cinnamon; 5 tablespoons unsalted butter, softened; 1/3 cup creamy peanut butter; 1/3 cup granulated sugar; 1/3 cup light brown sugar, packed; 1 large egg; 2 teaspoons vanilla extract; 3 tablespoons granulated sugar

Jump to Recipe· 4.5 from 9 reviews

If you’re searching for a cookie that’s chewy, comforting, and just the right balance of sweet and nutty, you’re in the right place. This Peanut Butter Oatmeal Cookies Recipe has become a go-to in my kitchen — seriously, one batch disappears faster than you can say “yum.” These cookies are perfect for sharing (or not), and I promise you’ll love the cozy combo of peanut butter and oats that makes them wonderfully chewy and satisfying.

💙

Why This Recipe Works

Simple Ingredients: You likely have these pantry staples ready, making this recipe super accessible and quick to start.
Perfect Texture: The oats paired with creamy peanut butter create cookies that are chewy with a hint of crunch from the oats.
No Fancy Equipment Needed: A stand mixer helps, but you can easily make these by hand or with a hand mixer.
Tried and True Method: From creaming to coating in sugar, each step is designed to maximize flavor and texture.

Peanut Butter Oatmeal Cookies, chewy peanut butter cookies, easy oatmeal cookies, healthy cookies with peanut butter, quick oatmeal cookie recipe - Several round cookies with cracked light golden-brown tops rest on a metal cooling rack. The cookies have a slightly uneven texture with some darker golden spots, showing a soft inside and a lightly crisp outside. The cooling rack is placed on a white marbled surface, and the cookies overlap each other slightly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Peanut Butter Oatmeal Cookies Recipe lies in its simplicity. Each ingredient plays a role, whether it’s building the structure, adding moisture, or packing in flavor. Choosing good quality peanut butter and fresh oats makes a noticeable difference, so don’t skimp here!

Old fashioned oats: These give the cookies their hearty chew and a lovely rustic texture.
All-purpose flour: Helps hold everything together without weighing the cookies down.
Baking soda: Provides a gentle lift and keeps the cookies light.
Kosher salt: Balances sweetness and enhances the peanut butter’s nutty flavor.
Ground cinnamon: Adds warmth and a subtle hint of spice, which pairs beautifully with peanut butter.
Unsalted butter: Softened butter creamed with sugars creates that perfect tender crumb.
Creamy peanut butter: I recommend natural peanut butter for the best flavor but creamy texture helps with mixing and softness.
Granulated sugar: Adds sweetness and contributes to the cookie’s crisp edges.
Light brown sugar: Brings moisture and chewiness with its molasses content.
Egg: Acts as a binder and adds richness.
Vanilla extract: Rounds out the flavors and gives the cookies that homemade bakery touch.
Granulated sugar (for rolling): Coating the dough in sugar adds an irresistible slight crunch and a pretty sparkle on top.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

Over time, I’ve tweaked this Peanut Butter Oatmeal Cookies Recipe in a few ways to suit my cravings or dietary needs. And honestly, it’s fun to make the cookie your own — whether you like them a little sweeter, nuttier, or packed with extras.

Add-ins: I love tossing in a handful of chocolate chips or chopped peanuts for extra texture and a flavor punch.
Peanut butter swap: Try natural peanut butter or almond butter if you want to experiment with different nutty flavors.
Gluten-free version: Swap the all-purpose flour for a gluten-free flour blend to accommodate gluten sensitivities — just check your oat packaging to ensure they’re gluten-free.
Make them vegan: Use vegan butter and a flax egg to turn these into dairy-free, egg-free delights.

Step-by-Step: How I Make Peanut Butter Oatmeal Cookies Recipe

Step 1: Mix the Dry Ingredients Like a Pro

Start by whisking the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. I always take a moment here just to make sure the baking soda is evenly distributed; it really helps your cookies get that perfect lightness without weird patches of salty or bland spots.

Step 2: Cream Butter, Peanut Butter, and Sugars

Using a stand mixer or hand mixer, beat your softened butter, peanut butter, and both sugars on medium speed for about 2 minutes. You want this mixture to be light and fluffy — that air you whip in here helps create tender cookies. Don’t skip scraping down the bowl sides a couple of times so everything blends evenly.

Step 3: Add Egg and Vanilla

Next, throw in the egg and vanilla extract. Mix just until everything is combined — overmixing here can lead to tougher cookies, so keep it gentle.

Step 4: Combine Dry Ingredients Gradually

Lower the mixer speed to low, then slowly add the oat mixture to the wet ingredients. Mix just until you don’t see any flour peeking out — this keeps your cookies tender and chewy, the exact texture you want.

Step 5: Roll, Coat, and Space Out

Here’s a little trick I love: scoop the dough using a medium cookie scoop, then roll each ball in granulated sugar to create that slight crunch and pretty sparkle on top after baking. Place balls about 2 inches apart on prepared cookie sheets. This spacing helps the cookies spread out evenly without sticking together — cookies love their personal space!

Step 6: Bake and Cool with Confidence

Bake at 350°F for 11-12 minutes until the edges are lightly golden brown. When you take them out, don’t jump straight to the cooling rack — tap the cookie sheet gently on your counter a few times. This knocks out any air pockets beneath the cookies so they don’t puff up weirdly as they cool, which was something I only learned after some trial and error. Let them cool 5 minutes on the sheet, then transfer them carefully to a rack to cool completely.

💡

Pro Tips for Making Peanut Butter Oatmeal Cookies Recipe

Use room-temperature butter: It blends more easily and traps air, which means fluffier cookies.
Roll in extra sugar: This simple step adds a delightful crunch and shiny finish that feels fancy but is so easy!
Don’t overbake: Aim for light golden edges; cookies will firm up as they cool, so pull them out just before they look “done.”
Cool on the sheet first: Cooling cookies on the pan for a few minutes prevents breakage when transferring to racks.

How to Serve Peanut Butter Oatmeal Cookies Recipe

Garnishes

I often sprinkle a tiny pinch of flaky sea salt on top right after baking — it cuts through the sweetness and enhances the peanut butter flavor beautifully. If you’re serving at a party, a quick drizzle of melted dark chocolate adds an elegant touch that your guests will love.

Side Dishes

A glass of cold milk is a no-brainer for these cookies. For grown-up gatherings, I like pairing them with a scoop of vanilla ice cream or a cup of rich coffee to balance their sweetness perfectly.

Creative Ways to Present

For birthdays or holidays, I arrange these cookies on a pretty platter layered with parchment paper, then tuck in some fresh berries and sprigs of mint to add color and freshness. Wrapping a few in cellophane tied with twine also makes for the sweetest little homemade gift!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature — and here’s a neat trick I swear by: pop a slice of sandwich bread inside to keep them wonderfully soft. It might sound quirky, but the bread helps maintain moisture levels, so the cookies stay chewy for days.

Freezing

I freeze baked cookies wrapped tightly in plastic wrap and placed in a zip-top freezer bag. When I’m ready to enjoy them, I thaw at room temperature; they taste almost as good as fresh! Sometimes I even freeze the dough balls, then bake them straight from the freezer for fresh warm cookies on demand.

Reheating

To bring life back to these cookies, I pop them in a preheated oven at 300°F for about 5 minutes. This warms them through and revives that perfect soft-chewy texture, just like right out of the oven.

FAQs

Can I use chunky peanut butter instead of creamy?

Absolutely! Chunky peanut butter will add little bursts of peanut pieces throughout your cookies, giving even more texture and a slightly different nutty experience. Just note the dough might be a bit more rustic, but delicious all the same.
Why do I need to roll the dough balls in sugar?

Rolling the dough in granulated sugar before baking gives the cookies a slight crunch and a lovely shiny, sparkly finish on top. It’s a subtle detail that makes these cookies stand out, adding a touch of texture contrast.
Can I replace the all-purpose flour?

You can! A gluten-free flour blend works well if you need to avoid gluten. Just make sure to use a blend that includes xanthan gum or another binder to keep the cookie texture on point.
How do I make these cookies vegan?

Swap the butter for a plant-based alternative and replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes). This way, these cookies stay just as tasty but fit a vegan diet.
How long do these cookies keep fresh?

Stored in an airtight container at room temperature, they keep well for up to one week, especially if you use the sandwich bread trick. Beyond that, they may start to dry out but are still great for baking crumbs over ice cream or yogurt.

Final Thoughts

This Peanut Butter Oatmeal Cookies Recipe holds a special place in my heart because it combines nostalgic comfort with everyday simplicity. Whenever I bake a batch, the house fills with the warm scent of cinnamon and peanut butter, making it impossible not to grab a cookie before they’ve even cooled. I hope you try this recipe soon — you’ll be amazed at how easy it is to create a cookie that feels both homemade and downright irresistible. Trust me, these cookies will become a favorite in your kitchen just like they did in mine.