Peanut Butter Oatmeal Cookies

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.

1. Beat together the peanut butter, butter and sugars.
2. Then mix in the egg and vanilla extract.
3. 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:

• Peanut Butter No Bake Cookies
• Soft & Chewy Monster Cookies
• Peanut Butter Chocolate Chip Cookies

Print Recipe

4.98 from 42 votes

Peanut Butter Oatmeal Cookies

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. 

Prep Time15 mins

Cook Time9 mins

Total Time24 mins

Course: Dessert

Cuisine: American

Keyword: Cookies, Oatmeal Cookies, Peanut Butter Cookies, Peanut Butter Recipes

Servings: 24 cookies

Calories: 132kcal

Author: Fiona Dowling

Ingredients

• 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

Instructions

• 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. 

Nutrition

Calories: 132kcal

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