Go Back
–+ servings
A white plate piled with peanut butter oatmeal cookies sits on a blue rustic table. In the background, two glasses of milk are visible, one with a cookie resting on top.
Print Recipe
4.96 from 44 votes

Soft & Chewy Peanut Butter Oatmeal Cookies

Perfectly soft and chewy Peanut Butter Oatmeal Cookies are made with simple ingredients - quick oats, peanut butter, and brown sugar - and baked to cookie perfection. These comforting cookies are an irresistible treat that's ready in just 30 minutes!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 48 cookies
Author: Melissa Griffiths

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°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. (You can also use a hand mixer if you don't have a stand mixer.)
  • 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 to give the oats time to absorb some of the moisture so you get a 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 for each cookie.
  • Bake cookies for 10-12 minutes, until the edges are set and lightly golden brown.
  • 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.

Notes

Thick 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
Best Oats to Use: I prefer 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. You can substitute old-fashioned or rolled oats in equal amounts; pulse them in a blender or food processor for a few seconds to make them more like instant oats.
Storing Cookies: The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.
Freeze the Dough:
  1. 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).
  2. After the cookie dough balls have frozen through, add them to an air-tight container or a freezer zipper-top baggie.
  3. When you are ready to bake the dough, simply preheat the oven, place the frozen cookie dough balls on a cookie sheet, and bake, adding 2-4 minutes to the suggested cook time, as needed. No need to thaw ahead of time!

Nutrition

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code