Peanut butter and oats are a classic pairing, and I often stir a spoonful of peanut butter into my morning oatmeal. Recently I tried Peanut Butter Oatmeal Cookies and they quickly became a favorite. I refined the recipe and am sharing the finished version here. If you love peanut butter or enjoy adding it into baked treats, these cookies are a must-try.
Most home bakers will already have the ingredients on hand. For these Peanut Butter Oatmeal Cookies you will need: oats (use your preferred brand), all-purpose flour, baking soda, salt, ground cinnamon, unsalted butter at room temperature, peanut butter (creamy works well, but use what you prefer), light brown sugar, granulated sugar, one large egg at room temperature, and pure vanilla extract. While the list may seem long, these are standard cookie-baking staples to keep stocked for quick batches.
The Best Peanut Butter Oatmeal Cookies
16
servings
10
minutes
12
minutes
Ingredients
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2 cups oats
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1/2 cup all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/2 cup unsalted butter, at room temperature
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1/2 cup peanut butter
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3/4 cup light brown sugar
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1/4 cup granulated sugar
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1 large egg, room temperature
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1 teaspoon pure vanilla extract
Directions
- Preheat the oven to 350°F (177°C).
- In a large bowl, combine the oats, flour, baking soda, salt, and cinnamon. Set aside.
- In a separate bowl, use a hand mixer to cream together the room-temperature butter, peanut butter, light brown sugar, and granulated sugar. Add the egg and vanilla extract and mix until smooth.
- Stir the dry ingredients into the wet mixture until just combined. Using a cookie scoop, form dough into balls and place them about 2 inches apart on a parchment-lined baking sheet.
- Bake 10–12 minutes, then remove from the oven and let the cookies rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool. Enjoy!
Notes
- For thicker cookies, chill the dough in the refrigerator for an hour or two before scooping and baking.
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Oats -
Dry Ingredients
I originally planned to make oatmeal chocolate chip cookies but discovered I had no chocolate chips. Luckily I found an unopened jar of peanut butter and decided to experiment. The cookies came together quickly—about 10 minutes of mixing once ingredients were at room temperature. Bringing the egg and butter to room temperature helped the dough blend smoothly and produced the texture I wanted.
As soon as the peanut butter joined the mix, the kitchen smelled amazing. I resisted tasting the raw dough because of the egg, though a spoonful of peanut butter satisfied the craving.
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Wet ingredients mixed
After mixing, I used a cookie scoop to place dough balls on a baking sheet lined with parchment paper for easy cleanup. They baked at 350°F (180°C) for 10–12 minutes. If you prefer thicker cookies, chill the dough before scooping.
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Cookie dough
When the cookies came out of the oven, I let them sit on the baking sheet for a few minutes so they could firm up slightly before moving them to a plate to cool. The result was chewy centers with crisp edges—delicious every time.
By the time I’d eaten a few, I was glad I didn’t have chocolate chips—these Peanut Butter Oatmeal Cookies quickly became a new favorite. I hope you try the recipe and enjoy baking them for family and friends.