These peanut butter oatmeal cookies are thick and chewy cookies, packed full of oats, and peanut butter chips, giving them the perfect texture and flavor in every bite. They’re practically irresistible.
These cookies have lovely crispy edges, with perfect soft and chewy middles. I love the texture that the added oatmeal adds to the cookies, giving them such nice chewy cookie centers.
These peanut butter oatmeal cookies really hit the spot when my sweet tooth strikes. They’re ready in less than an hour, and I love eating a stack of warm and chewy peanut butter cookies with a glass of milk.
They are calling all peanut butter lovers, thanks to a full cup of peanut butter, and peanut butter chips. They’re peanut butter cookie perfection.
Why these peanut butter oatmeal cookies are the best:
- They have the best texture! The oats add the perfect extra chewiness to the cookies.
- Bursting with peanut butter flavor in every bite!
- So easy to make, with only a few ingredients (all you most likely have in your pantry).
- Ready to eat in less than 1 hour. With only a few minutes chilling time.
Ingredients Needed to make Peanut Butter Oatmeal Cookies:
This is a quick overview of the ingredients you’ll need for this recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- all purpose flour – just the right amount to keep these cookies chewy, and just a little thick without spreading out to much.
- baking soda – to give the cookies a little lift.
- salt – just a little to balance the sweetness
- creamy peanut butter – don’t use a natural peanut butter for these cookies.
- unsalted butter – I always use unsalted butter in my baked goods, so I can add exactly how much salt I want.
- brown sugar and granulated sugar – these are needed to keep the cookies sweet, but the mixture also gives them their chewy texture.
- eggs – the eggs help add moisture to the cookie recipe
- vanilla extract – this always adds the perfect balance of flavor to baked goods.
- old fashioned oats – these give the cookies a chewier, almost nutty texture to the dough. I don’t recommend quick oats, or steel cut oats.
- peanut butter chips – these are optional to add, but really amplify the peanut butter flavor.
How to make Peanut Butter Oatmeal Cookies?
- Add the flour, baking soda, and salt to a medium bowl and stir them together. Set the bowl aside.
- In a large bowl, or the bowl of a stand mixer, add the butter and peanut butter and stir them together until they are totally smooth.
- Add in the sugars to the butter bowl and mix for a couple minutes until the
- Add in the eggs, one at a time, until combined. Then add in the vanilla extract.
- Add the flour mixture to the wet mixture, scraping the bottom and sides of the bowl as needed until you have a soft dough.
- Add in the oats and peanut butter chips, and mix them into the dough until just combined. Cover the bowl with plastic wrap and chill it in the fridge for 30 minutes.
- Roll the dough into 1.5 TBS sized balls with your hands, and place them on a lined baking sheet.
- Bake until the edges of the cookies are lightly golden brown, and the tops look just set. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.
Tips and Tricks for making these cookies:
- Don’t skip chilling the dough, it only needs a short 30 minutes, but this will really help to keep the cookies from spreading out too far.
- Use old fashioned oats in the cookie dough for the best chewy oat texture. Quick oats will soak up more of the moisture and are not recommended.
- You can substitute crunchy peanut butter if you like the added peanut crunch in your cookies. However I don’t recommend using a natural peanut butter.
- Instead of peanut butter chips, try adding chocolate chips, white chocolate chips, Reese’s pieces, or chopped up peanut butter cups.
- Add a few peanut butter chips to the top of your cookie dough balls, or your cookies right when they’re done baking to make them extra pretty.
How to store leftover cookies?
Leftover cookies can be stored in an airtight container at room temperature for up to 4 days.
The cookies also freeze really well. Place them in a freezer safe container, or bag, or vacuum seal them and freeze them for up to 3 months. Let the cookies thaw before eating, or microwave for a few seconds to help speed that up.
These peanut butter oatmeal cookies are one of my new favorites. They’re soft, chewy, and perfect for when that craving strikes!
Looking for more cookie recipes:
- Muddy Buddy Cookies
- Brownie Cookies with a mix
- Small Batch Oatmeal Cookies
- Reese’s Stuffed Cookies
- Flourless Peanut Butter Cookies
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Peanut Butter Oatmeal Cookies
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter (softened butter)
- 1 cup creamy peanut butter
- 1 1/4 cups light brown sugar (packed)
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 3/4 cups old fashioned oats
- 2 cups peanut butter chips (optional)
- Add the flour, baking soda, and salt to a medium bowl, and stir them together.
- Add the butter and peanut butter to a large bowl (a stand mixer works best or use a hand mixer) and cream them together until they are totally smooth.
- Add in the sugars, and mix them into the butters for about 2 minutes, until light and fluffy.
- Add in the eggs, one at a time, until just mixed. Then stir in the vanilla extract.
- Add in the flour mixture, and stir them to combine, scraping the bottom and sides of the bowl as needed.
- Add in the oats and peanut butter chips and fold them into the dough until combined.
- Cover the bowl with plastic wrap and place it in the fridge for 30 minutes to chill.
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet or two with parchment paper, or a silicone liner.
- Scoop 2 TBS of dough and roll it into a ball. Place the ball onto the prepared baking sheet, about 3 inches apart.
- Bake the cookies for 9 to 12 minutes, or until the edges are golden brown and the tops look just set.
- Remove the pan from the oven and let the cookies cool on the tray for 10 minutes. Then transfer them to a cooling rack to cool completely.