These peanut butter oatmeal cookies are soft, chewy and filled with peanut butter goodness. The oatmeal adds tons of texture, and it’s a quick and easy recipe that all peanut butter fans are sure to love.
I love a good peanut butter cookie. And when it’s extra soft, chewy, and packed with texture? It’s total cookie heaven. And that’s exactly why you need to try these peanut butter oatmeal cookies.
They’re filled with peanut butter goodness, have an extra chewy texture thanks to the oatmeal, and there’s zero dry cookie crumbs.
Plus – if you love peanut butter cookies but are looking to do a little switch up – then these are definitely for you.
The idea for these peanut butter oatmeal cookies cake a few weeks ago when I was walking through the grocery store and saw a box of pirate cookies. Did you have those as a kid? They’re oatmeal peanut butter cookies sandwiched with a peanut butter frosting. And completely delicious.
I hadn’t had them since I was a kid, and seriously had no idea that they even still sold them. But instead of eating a box alone in bed on a Friday night – I decided to make my own version of peanut butter oatmeal cookies.
Only this time they’re extra soft and chewy.
Peanut Butter Oatmeal Cookie Recipe
These peanut butter oatmeal cookies are quick and easy to make.
- Beat together the peanut butter, butter and sugars.
- Then mix in the egg and vanilla extract.
- Carefully mix in the flour, baking soda and salt. Followed by the oats.
At this point you can either chill your dough, which creates thicker cookies. Or for thinner cookies – form the dough into balls and bake right away.
I like to use a cookie scoop to form the dough into balls (less sticky fingers), then place on a lined cookie sheet and you’re ready to bake.
As a couple notes about ingredients – in this recipe I don’t recommend using natural peanut butter. Sometimes you can get too much or not enough oil because it separates in the jar.
Then I recommend using a combination of quick oats and old-fashioned oats. I love the combination because I find it creates cookies that are extra soft and chewy without being dry thanks to the quick oats. But still have lots of texture from the old fashioned oats. If you only have quick oats or old-fashioned oats on hand, you can replace one with the other.
But I definitely love the combo of using both.
So if you love peanut butter, extra chewy cookies, and chowing down on about 10 cookies at once (ok – that part is optional) – then you should definitely try these oatmeal peanut butter cookies.
How to Make Peanut Butter Oatmeal Cookies
If you love peanut butter cookies, make sure to try these other favorites:
These peanut butter oatmeal cookies are soft, chewy and filled with peanut butter goodness. The oatmeal adds tons of texture, and it's a quick and easy recipe that all peanut butter fans are sure to love.
- 1/2 cup unsalted butter softened
- 1/2 cup packed brown sugar
- 1/3 cup white sugar
- 1/2 cup peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup quick oats
- 1/2 cup old-fashioned oats
In a large bowl beat together the butter, sugars, and peanut butter until fluffy.
Mix in the egg and vanilla.
With the mixer on low speed, carefully beat in the flour, baking soda and salt. Then mix in the oats.
If baking the cookies immediately: Preheat the oven to 350F degrees. Form the dough into balls about 1 - 1.5 tablespoons in size.
Place 2 inches apart on a lined cookie sheet. Do not flatten. Then bake for 8-10 minutes or until the tops are just set.
If chilling the dough for thicker cookies: Cover the bowl with plastic wrap and place in the fridge for 2 hours or overnight.
When ready to bake, preheat the oven to 350F degrees. Remove the dough from the fridge and let warm up for 5-10 minutes.
Form the dough into balls about 1 - 1.5 tablespoons in size and place 2 inches apart on a lined cookie sheet.
Bake for 8-10 minutes or until the tops are just set.
These are sooo good! I used crunchy peanut butter and made them smaller, so I ended up with almost four dozen. This recipe is definitely a keeper!
These cookies are AWESOME! I little trick I learned if you don’t have any quick oats you can just take old fashioned oats and pulse them in your food processor a few times to break them down. I’ve made these cookies using a mixture of both whole grain flour and all purpose and they turned out just as good as the 100% all purpose flour ones. I’ve also added mini Reese pieces and chocolate chunks because I am a glutton for chocolate and peanut butter. Your lemon blueberry cake is also killer! Great recipes!!!!!
So glad you loved the cookies (and the lemon blueberry cake)! And I love that trick about turning old fashioned oats into quick oats!