Calling all peanut butter fans- I’ve got the perfect dessert to satisfy all of your cookie cravings: Peanut Butter Oatmeal Cookies. And the best part? They’re made with simple pantry ingredients and they are so easy!
Now everyone claims they have the best peanut butter cookies recipe. But everyone has their own requirements for their favorite cookies. So instead of claiming these are the best ever, I’m just going to say they’re my favorite.
I love a chewy cookie, and that’s exactly what these peanut butter oatmeal cookies are. They’re slightly crisp along the edges with a soft and chewy interior. The oats add a fantastic texture to the cookies and the peanut butter chips just add another terrific peanut butter element.
Table of Contents
- Flour – No need for a fancy flour for this recipe, all purpose flour is perfect. It provides structure and also makes a cookie either crisp, chewy or crumbly based on the amount used.
- Baking soda – This is used as a leavening agent. When baked, it releases carbon dioxide that makes cookies light and fluffy.
- Peanut butter – You can use chunky peanut butter here if you wish, I just prefer creamy peanut butter. You can also substitute natural peanut butter or even other kinds of nut butters like almond butter too.
- Butter – I always prefer using unsalted butter when baking. That way I can choose the amount of salt going into the cookies. Salted butter will also work if that’s what you have, just make sure it’s softened.
- Brown sugar – I use light brown sugar for these cookies. When measuring brown sugar, always make sure it is packed to ensure you’re getting the right amount in your baking.
- Sugar – We are using a regular granulated white sugar for these chewy peanut butter oatmeal cookies.
- Eggs – Eggs act as a binding agent for baked goods. They also help to give a little color and rich flavor to cookies too. Always assume a recipe calls for large eggs if it’s not specified.
- Vanilla extract – Vanilla is a great way to add another dimension of flavor to your baking. It’s subtle, but it makes for the best cookies.
- Old-fashioned oats – I do not recommend using quick oats (cut into smaller pieces) or steel cut oats (not rolled) for the best peanut butter oatmeal cookies. Old fashioned oats are rolled and flat which provides optimal texture and also a nutty flavor.
- Peanut butter chips – To really amp up that peanut butter flavor, I like to add in peanut butter chips. You could also use regular chocolate chips, white chocolate chips, Reese’s pieces or even peanut butter cups.
How to Make Easy Peanut Butter Oatmeal Cookies
- Combine dry ingredients. Sift together the flour and baking soda and set aside. Siftin evely combines the dry ingredients and reduces clumps meaning less mixing and lighter, softer cookies in the long run. I like using a hand crank sifter.
- Cream peanut butter and butter. 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 sugars, vanilla and eggs. Next add in the brown and granulated sugar and mix until smooth. Add vanilla and the eggs one at a time until fully mixed.
- Add dry ingredients. Next add the flour mixture and stir until combined, scraping down the sides as needed.
- Oats and peanut butter chips. Add the oats and peanut butter chips, mix until just combined. Cover with plastic wrap and place the bowl into the fridge to chill slightly.
- Prepare oven and cookie sheets. Preheat the oven and line cookie sheet with parchment paper to prevent the cookies from sticking. Insulated cookie sheets are awesome to make sure air gets all the way around the cookie. Otherwise, a heavy duty sheet controls heat the best.
- Scoop dough. Roll the dough with your hands to form balls. Place on the sheet trays spaced apart. Top with more peanut butter chips if you wish for a pretty presentation.
- Bake cookies. Bake until the edges are lightly golden brown and the tops appear dry. Let cool on baking sheet then transfer to a wire rack to cool completely.
Notes and Peanut Butter Oatmeal Cookies Variations
To amp up the peanut butter even more you can drizzle or dip them in a peanut butter glaze. These would also be fantastic with a basic powdered sugar glaze or a drizzle of melted chocolate on top of the cookie.
The original recipe calls for peanut butter chips, but try mixing it up by using regular chocolate chips, white chocolate chips, Reese’s pieces or even peanut butter cups.
You can use crunchy peanut butter for an added texture. You can also try substituting other nut butters like sunflower or almond butter for a different flavor.
Storage and Freezing
These peanut butter oatmeal cookies keep at room temperature for up to 5 days in an airtight container. If you have lots of leftovers, you can freeze them for up to 3 months.
These cookies are best served at room temperature, so just make sure to take them out of the refrigerator or freezer in plenty of time to enjoy them.
More easy cookie recipes:
Peanut Butter Oatmeal Cookies
- 1 1/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1 1/4 cup creamy peanut butter
- 1 cup unsalted butter , softened
- 1 1/4 cup light brown sugar , packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cup old fashioned oats (rolled oats)
- 1 1/2 cup peanut butter chips
- Sift together the flour and baking soda, set aside. If you don't have a sifter, whisk them together in a bowl.
- 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, scraping down the sides as needed.
- Fold in the oats and peanut butter chips by hand, mix until just combined. Cover with plastic wrap and place the bowl into the refrigerator for 30 minutes to chill.
- 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.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.