Peanut Butter Oatmeal Cookies

5 from 34 votes

This post may contain affiliate links. Please read our disclosure policy.

Perfectly soft and chewy Peanut butter oatmeal cookies made with quick oats, peanut butter, brown sugar. Baked to cookie perfection.

If oatmeal cookies and peanut butter cookies had a baby, this would be it! These are right up there with my chocolate chip cookies, and my oreo cookies!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

These cookies are super soft and are packed with both oatmeal cookie and peanut butter flavors which I just love. They are so great warm, and they store well, too! 

Table of Contents

Why You’ll Love This Recipe

  • Cookies..need I say more?
  • Easy to make!
  • They are soft and full of flavor!
  • They store well so you could make a ton and keep them for later


  • Butter: butter is the best for cookies, it adds great flavor and helps the texture to be nice and crisp
  • Creamy peanut butter: I like to use the thicker peanut butter here that is not the natural kind, if it’s too drippy your cookies will spread when baking
  • Granulated and brown sugar: both sugars are great and add color and flavor to the finished cookies
  • Eggs: these help everything to stick together well
  • Oatmeal: I like to use instant or quick cooking oats for this recipe, they tend to be smaller pieces than old-fashioned oats and the texture is a little lighter
  • Flour: this helps everything come together

See the recipe card below for full details on ingredients and quantities

Professional Tips & Tricks

To freeze the oatmeal cookie dough, make the dough into balls and then let them freeze for a few hours on the cookie tray (or in a dish so that they aren’t touching much). After the cookie dough balls have frozen through, add them to an air-tight container or a freezer zipper-top baggie. When you are ready to bake the dough, simply preheat your oven, place the frozen cookie dough balls on a baking sheet, and bake, adding 2-4 minutes to the suggested cook time, as needed. No need to thaw ahead of time.

Recipe Directions:

  1. This is a classic cookie recipe. You are going to cream together the butter and peanut butter, then add the sugars and cream until light and fluffy.
  2. Add the eggs and vanilla and mix.
  3. Then add all of the dry ingredients and stir to combine. Make into balls, bake, and enjoy! So simple!

Frequently Asked Questions:

What kind of oatmeal is best for cookies?

In oatmeal cookies, old-fashioned oats will give you a chewier texture, and quick oats will be slightly less chewy, but the flavor is the same. It’s really personal preference which one you like better for baking, and it also depends on what the recipe calls for. For this recipe, I like quick oats the best for the softer texture but still great oatmeal cookie flavor.

Should I use salted or unsalted butter?

The correct answer is use unsalted butter for baked goods, that way you can control the amount of salt in the recipe. That being said, I love a little extra salt in things so baking with salted butter is no issue. Use what you like and use what you have for this recipe. If you are sensitive to salt, use unsalted! If you like things a little salty (me!) use salted butter.

What peanut butter is best for making peanut oatmeal cookies?

The best peanut butter to use when making these cookies is a
creamy peanut butter like Skippy or Jif. Steer clear of natural
peanut butter for this recipe because it will change the texture of
the cookies.

hand dipping oatmeal peanut butter cookie in a glass of milk
5 from 34 votes

Soft Peanut Butter Oatmeal Cookies

Perfectly soft and chewy peanut butter oatmeal cookies made with quick oats, peanut butter, brown sugar. Baked to cookie perfection.
Prep: 15 minutes
Cook: 10 minutes
Total: 40 minutes
Servings: 4 dozen


  • 1 cup unsalted butter, at room temperature
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar, light or dark
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups quick-cooking oats, (also called instant or minute oats)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper or a baking mat.
  • In a large bowl (or the bowl of your stand mixer) beat together the butter, peanut butter, granulated sugar, and brown sugar, until the mixture is light and fluffy, about 5 minutes (using a hand mixer if you don’t have a stand mixer is a good option.)
  • Add the two eggs and vanilla and mix to combine.
  • Add the oats, flour, baking soda, baking powder, and salt to the bowl and mix to combine well.
  • Let the mixture rest for 5 minutes and then stir again (this gives the oats time to absorb some of the moisture giving you the nice cookie dough texture).
  • Using a cookie scoop or two spoons, place a large tablespoon of dough on the baking sheet, about 3 inches apart.
  • Bake the cookies for 10-12 minutes, until the edges are set and lightly browned.
  • Remove from the oven and let cool on the baking sheet for 5 minutes before removing from the sheet and placing on a wire rack to cool.
  • Enjoy right away. Store extras in an air-tight container for up to a week or in the freezer for much longer.


Serving: 1 of 48 cookies, Calories: 130kcal, Carbohydrates: 15g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 17mg, Sodium: 89mg, Potassium: 53mg, Fiber: 1g, Sugar: 9g, Vitamin A: 181IU, Calcium: 24mg, Iron: 1mg
Like this recipe? Rate and comment below!

About Melissa

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Monica Johnson says:

    5 stars
    Everyone absolutely loves these cookies when I make them. I make them just as it’s listed.

  2. Sabrina Northern says:

    5 stars
    I added chopped up Reese’s pb cups and walnuts. Big hit!!

    1. Melissa says:

      That sounds amazing!

  3. Judy says:

    5 stars
    Delicious! I added some honey roasted peanuts.

    1. Melissa says:

      Ohh that sounds wonderful, thanks for the tip!

  4. Kandi L Fortenberry says:

    5 stars
    This recipe is one of our favorites! I use more brown sugar than white and add two tsp of vanilla, they’re soooo yummy!! This last time I threw in some white chips and my husband said he wants them that way every time! 😁

  5. La says:

    5 stars
    Love these cookies. Made them a few times. I make a good tablespoon size ball then press a well into the cookie and add a dollop of different flavored jams. Keeps them moist and it’s pb&j! 😋

    1. Melissa says:

      Ok that sounds amazing!! Thank you for sharing the idea!