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.
Hi Melissa! Loved the cookie recipe. I made a batch for my husband to take to his crew Monday morning. I also rated it a thumbs up on Samsung Food app with a photo.
I made these cookies yesterday. Your recipe is realldy good. My husband loves his sweets. The batch I made yesterday is almost gone. Now I get to make the oatmeal
raisin cookies tonight!!
My husband is THE Cookie Monster, and he said these are the best cookies he’s EVER had!!
I had to use margarine and old fashioned oats, we also added milk chocolate chips. They turned out amazing!!
Chewy and soft and a little crispy all at the same time.
A nice, sturdy and substantial cookie that does not fall apart.
I love the predictability of both shape and cooking time for these cookies. Perfect!!
THANK YOU!!!
These were a hit at my house! Thank you for the best cookie recipe!!
I made this recipe for my elderly mother when I was visiting her from out of state. She loved them so much, I made a batch, rolled and froze them so she could have fresh cookies whenever she wanted. I think she let them cook too long, so next time I’ll bake them up and we can freeze the baked cookies for her to eat whenever she wants.
Thanks for the great recipe, I’m making them for the holiday season and will be shipping some to mom. Everyone in the family loves these, it’s hard to keep any around!
God bless!
How kind of you! That’s such a great idea. Thank you for sharing it with us!
OMG. This is the second batch I have made in the last 3 days. Followed the recipe to the letter. Was so easy and so quick. The second batch I added white chocolate chips to. DELICIOUS! Thank you for this. It’s one of my go to’s now. Happy Holidays and Good Cooking!!!
Turned out amazing on the first try! Will be adding to my favorites.
Hi! I only have chunky PB at the moment. Will that work or will it mess with the texture too much?
You’ll have some peanut chunks in it but I don’t mind it. I’ve made these with chunky peanut butter before and quite liked it.
Delicious! A hit with my whole family
These are always a hit here too! Enjoy Esther!
I have made these the first time as instructed except used old fashioned oats as that’s all I had, and they were great. I made the next time, cutting down the sugar and substituting half the unbleached all purpose flour with whole wheat flour, old fashioned oats, and chocolate chips (some batter with semisweet chocolate and some with dark chocolate chips). Husband preferred no chocolate chips but the dark chocolate chip cookies were enjoyed more than the semisweet. Great recipe, thanks for sharing.
Thank you for this recipe. I took a little liberty to suit my dietary needs and they taste good to me! Due to my LDL, I skipped butter and used egg substitute instead. I did not use baking soda nor brown sugar but used a couple of packets of Truvia and 4 teapoons of vanilla coffee syrup instead. Also added a scoop of peanut butter powder and sea salt. May not bake it for others but again, I enjoyed the finished product. Thanks again.