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.
MY LATEST VIDEOSPlus – 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.
Enjoying these today made with local (Cuenca, Ecuador) organic peanut butter + a few chopped peanuts. Waiting for the last to come out of the oven with mini-EC organic chocolate chips. Pacari Chocolate – available on Amazon in the US, just sayin’ 🙂
I’ll be making these again.
Makings these now for my father-in-law’s birthday! Thank you for the recipe.
These have become my GOTO cookie. Works well at our high altitude – 8,400 ft in Cuenca, Ecuador
I use natural peanut butter and coarse grind a organic oatmeal to get the quick oats.
Made these yesterday, rolled them into a log, wrapped with wax paper & plastic wrap. Refrigerated overnight. Sliced about 1/2″ slices, cut into fourths, rolled them into balls. They made the cutest “baby” cookies that I served to my 2 year old granddaughter. She (and I) enjoyed them very much! Great recipe !!
This is a 5 star receipt for keeps. I made it exactly as listed and it came out perfect. The dough was the perfect consistency, the baking time was spot on and the flavor was wonderful. If you need to bake and serve warm cooking in less than 1 hr. this is for you. Im going to go through this blog and take a good look at everything that’s listed. Im impressed.
PS. the video is good too.
I am trying this recipe right now It’s in the fridge. Crossing my fingers!
The cookies sound yummy, but I am wondering why you chose to use two types of oats. Will it work okay if only one type is used? Which would be better?
If you only have 1 type of oats on hand you can just just large flake (or old-fashioned) or just quick oats. I personally would probably choose quick oats, just make sure they aren’t instant oats.