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A family favorite recipe, these Peanut Butter Oatmeal Cookies are a tasty and easy cookie that everyone will love with the texture and flavor combination.

Three stacked Peanut Butter Oatmeal Cookies.

I absolutely love allll the cookies. There is hardly a cookie that you could set in front of me that I would not eat. But give me peanut butter and I’m in love.

These Peanut Butter Oatmeal Cookies are one of my favorites. I love any Oatmeal Cookie, but I adore peanut butter so the addition of that really sets these off.

Not only is there peanut butter mixed into the dough, but we also add peanut butter chips in these, so there is no lack of that peanut butter flavor at all.

If you are a peanut butter lover then these cookies are exactly for you. Whenever we bring them to gatherings, we never have any to bring home.

They are great all year long and pretty much good for any type of functions such as bake sales, potlucks, picnics, and gatherings. You really don’t need a reason to make these Peanut Butter Oatmeal Cookies.

Some of my other favorite peanut butter recipes we have on our site include: Lunch Lady Peanut Butter Bars, Peanut Butter Cake and No Bake Peanut Butter Pie.

Peanut Butter Oatmeal Cookies on wire rack.

WHY THIS RECIPE WORKS:

  • They can easily be halved or doubled to make more or keep for later.
  • Other mix-ins can be added (see below).
  • They are full of peanut butter flavor.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

All-purpose flour
Baking soda
Creamy peanut butter
Unsalted butter
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
Old fashioned oats
Peanut butter chips

Ingredients needed to make Peanut Butter Oatmeal Cookies.

HOW TO MAKE OATMEAL PEANUT BUTTER COOKIES:

  1. In a medium-sized bowl, stir together the flour and baking soda, set aside.
  2. In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the peanut butter and butter together until smooth.
  3. Add the brown sugar and granulated sugar to the bowl, and mix until smooth.
  4. Add the eggs one at a time until fully mixed in followed by the vanilla.
  5. Add the flour mixture and stir until combined, scrape down the sides as needed.
  6. Add the oats and peanut butter chips, mix until just combined. 
  7. Cover with plastic wrap and place the bowl into the fridge for 30 minutes to chill slightly.
  8. Preheat the oven to 350°F. Line sheet trays with parchment paper.
  9. Roll 1 & ½ tablespoons of the dough with your hands to form balls. Place on the parchment paper lined sheet trays about 3 inches apart. Top with more peanut butter chips if you wish for a pretty presentation.
  10. Bake for 11-13 minutes until the edges are lightly golden brown and the tops appear dry. Let cool on the sheet trays for 10 minutes then transfer to a wire rack to cool completely.

Step by step photos on how to make Peanut Butter Oatmeal Cookies.

WHAT OTHER MIX-INS CAN I ADD?

Some other mix-ins that would be good include: chocolate chips, white chocolate chips, Reese’s Pieces, peanut butter cups, peanuts, etc.

You can pretty much add what you like and think that would go good with the flavor of the cookie itself.

WHAT IS THE TASTE AND TEXTURE OF THESE COOKIES?

These cookies are slightly crisp along the edges with a soft and chewy inside. The oats add an amazing texture to the cookies and the peanut butter chips add another terrific peanut butter element.

You can amp up the peanut butter flavor even more with a peanut butter glaze or dip.

CAN I USE CRUNCHY PEANUT BUTTER?

Absolutely! If you don’t have any creamy peanut butter around or just do not want to use it you can switch to crunchy peanut butter.

This will give another texture contrast to the cookie that will make it really delicious.

Hand holding up one cookie with bite taken out of it.

HOW TO STORE:

These can be stored in an airtight container at room temperature where they will keep for up to 5 days.

These can also be frozen, placed in a freezer bag or container and they will keep for up to 3 months.

To defrost, remove to the countertop until thawed.

 TIPS AND TRICKS:

  • Make sure that you use old-fashioned oats and not quick cooking, they will not work.
  • The dough needs to chill for 30 minutes, do not skip. This is an important step to get the texture and shape.
  • You can use crunch peanut butter if you’d like.
  • Other mix-ins can be added, see above for some suggestions.
  • These can be frozen, see above on how to do that.
  • You can easily half or double this recipe to make more or save for later.

Hand dipping a portion of the Peanut Butter Oatmeal Cookie in milk.

Love peanut butter and cookies? Well, I have the perfect solution for you with these easy and delicious Peanut Butter Oatmeal Cookies.

If you like this recipe you might also like:

If you’ve tried these PEANUT BUTTER OATMEAL COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 4 votes

Peanut Butter Oatmeal Cookies

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 13 minutes
Chill Time: 30 minutes
Total: 53 minutes
A family favorite recipe, these Peanut Butter Oatmeal Cookies are a tasty and easy cookie that everyone will love with the texture and flavor combination.
Servings 56

Ingredients
  

Instructions

  • In a medium-sized bowl, stir together the flour and baking soda, set aside.
  • In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the peanut butter and butter together until smooth.
  • Add the brown sugar and granulated sugar to the bowl, and mix until smooth.
  • Add the eggs one at a time until fully mixed in followed by the vanilla.
  • Add the flour mixture and stir until combined, scrape down the sides as needed.
  • Add the oats and peanut butter chips, mix until just combined.
  • Cover with plastic wrap and place the bowl into the fridge for 30 minutes to chill slightly.
  • Preheat the oven to 350°F. Line sheet trays with parchment paper.
  • Roll 1 & ½ tablespoons of the dough with your hands to form balls. Place on the parchment paper lined sheet trays about 3 inches apart. Top with more peanut butter chips if you wish for a pretty presentation.
  • Bake for 11-13 minutes until the edges are lightly golden brown and the tops appear dry. Let cool on the sheet trays for 10 minutes then transfer to a wire rack to cool completely.

Notes

  1. Make sure that you use old fashioned oats and not quick cooking, they will not work.
  2. The dough needs to chill for 30 minutes, do not skip. This is an important step to get the texture and shape.
  3. You can use crunch peanut butter if you'd like.
  4. Other mix-ins can be added, see above for some suggestions.
  5. These can be frozen, see above on how to do that.
  6. You can easily half or double this recipe to make more or save for later.

Nutrition

Calories: 140kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 58mg | Potassium: 55mg | Fiber: 1g | Sugar: 10g | Vitamin A: 110IU | Calcium: 11mg | Iron: 1mg
Nutrition Disclaimer
Course Baked Good, Dessert
Cuisine American

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5 from 4 votes (4 ratings without comment)

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