Peanut Butter Oatmeal Cookies
on Aug 12, 2022, Updated Apr 08, 2024
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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!
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
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
Ingredients:
- 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:
- 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.
- Add the eggs and vanilla and mix.
- Then add all of the dry ingredients and stir to combine. Make into balls, bake, and enjoy! So simple!
Frequently Asked Questions:
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.
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.
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.
More Peanut Butter Cookie Recipes:
Peanut Butter Cookies
Hershey Kiss Cookies
Peanut Butter Cookies
Peanut Butter Nutella Cookies
Peanut Butter Cookies
Easy Peanut Butter Cookies
Peanut Butter Cookies
Peanut Butter Oatmeal Cookie Bars
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Soft Peanut Butter Oatmeal Cookies
Ingredients
- 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
Instructions
- 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.
Wow, so delicious ! By far my favourite cookie recipe. I add choc. chips which make them spectacular. Thank you 😍
I forgot to put my stars for the recipe. Also thank you for the prayers and cheering
Thank you for this recipe. It’s nice and soft plus it has protein from the PB and fiber and vitamins from the oats. I’m making them for my husband who has cancer and they are soft enough he can eat them and get benefits from them. Please 🙏 for him as we have just begun the battle at a young age. Thankful for your recipe!!
I’m so sorry to hear about your husband. I’m praying for your whole family and cheering for you as well.
Oooooh! Melissa! YUMMY YUMMY! I made em & also in half the batch I put Marshmallow cream & made oatmeal peanut butter sandwich cookies!! Thank you!! 🙏😊
Looking at the nutritional information, can someone tell me what a serving is? One cookie?
Yep, that’s generally what I do then you just add up however many cookies you ate.
I cannot get enough of these cookies. Fresh out, they are so soft and amazing, they keep in the fridge perfectly & the batter freezes so well. I don’t have an automated mixer so creaming is ALOT of work, but soooo so worth it😍 I do half light & half dark for the brown sugar, and the oats thicken the batter so much (almost broke a spatula) so I’ve started adding it last and it goes alot smoother! Forever obsessed and stashing this recipe away❤️
I’ve been making these cookies for over a year now. They are one of my grandson’s favorite. I just read the reviews to put in peanut butter chips or reeses pieces. I will have to try that with the next batch
everyone loved these! Simply amazing taste and texture! I did add some chocolate chips and some raisins, because why not, right, about 3/4 cup each. I actually had an emergency to take care of just as I finished mixing, so threw in fridge. After an entire day, I finally was able to get to them. Not disappointed at all! Thanks for such a wonderful recipe!
Really good recipe. I’m not an oatmeal cookie fan, but these are very good!!
I’ve never had a peanut butter/oatmeal combo cookie before. But let me say, these are heavenly delicious. I don’t think I’ll ever go back to plain peanut butter or oatmeal.
Fantastic recipe!
these are the best cookies i ve ever hd.thank u sooo much 4 the recipe.our fam.is addicted 2 these.10☆☆☆☆☆☆☆☆☆☆☆☆☆