These peanut butter oatmeal cookies are soft and chewy, packed with peanut butter flavor and a satisfying oat texture. This quick, no-chill dough yields cookies with slightly crisp edges and tender centers—perfect for peanut butter lovers.
This post was updated June 22, 2022 with new photos and recipe tips. The recipe itself has not changed.
If you enjoy peanut butter cookies, you’ll love these peanut butter oatmeal cookies. They combine the rich, nutty flavor of peanut butter with the chew and texture of oats. The result is an irresistible cookie that’s easy to make and hard to stop eating.
Making the Cookies – Step by Step
These cookies are straightforward and fast. You don’t need to chill the dough, though chilling is an option if you prefer thicker cookies. Follow the steps below for reliable results.
- Preheat the oven and line baking sheets with parchment paper or silicone mats. Lining helps prevent over-browned bottoms.
- In a large bowl, beat together the softened butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy. Using a stable, commercial smooth peanut butter is recommended to avoid oil separation.
- Beat in the egg and vanilla extract.
- Stir in the flour, baking soda, and salt. Start with a few hand-stirs to keep the flour from dusting the mixer, then mix on low until combined. The dough will be slightly sticky—that’s normal.
- Gently fold in the oats. This recipe uses a mix of quick oats and old-fashioned rolled oats for the best balance of chew and texture.
- Scoop the dough into balls about 1 to 1.5 tablespoons each (a cookie scoop works well). Place them about 2 inches apart on the prepared sheets.
- Bake one sheet at a time on the oven’s middle rack for 9–12 minutes, until the tops are just set. Cookies will puff in the oven and flatten while cooling. Let them rest on the baking sheet 5–10 minutes before transferring to a rack to finish cooling.
Chilling the Dough
Chilling is optional but helpful if you want thicker cookies or want to keep dough balls on hand.
- To refrigerate: cover the bowl and chill the dough up to 48 hours. When ready to bake, portion and bake as directed.
- To freeze: form dough into balls, freeze in a single layer in a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time; do not thaw before baking.
A Note About Oats
I recommend using a combination of quick oats and old-fashioned rolled oats for the best texture: quick oats keep the cookies soft and chewy, while old-fashioned oats add visible oat texture. If you only have one type, use a total of 1 1/4 cups oats. Do not use instant oats, which are too fine and behave more like flour.
If you love peanut butter and chewy cookies, give these peanut butter oatmeal cookies a try—just one is hard to resist.
How to Make Peanut Butter Oatmeal Cookies – Recipe Video
If you enjoy peanut butter cookies, you might also like other peanut butter recipes and chewy cookie variations.
Peanut Butter Oatmeal Cookies
Ingredients
- 1/2 cup unsalted butter (112 grams), softened
- 1/2 cup packed brown sugar (100 grams)
- 1/3 cup granulated sugar (66 grams)
- 1/2 cup peanut butter (120 grams)
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour (94 grams)
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup quick oats
- 1/2 cup old-fashioned oats
Instructions
- Preheat oven to 350°F (180°C, 170°C fan). Line baking sheets with parchment or silicone mats.
- In a large bowl, beat butter, brown sugar, granulated sugar, and peanut butter until creamy with no lumps.
- Mix in the egg and vanilla.
- Add flour, baking soda, and salt. Stir a few times by hand, then mix on low until combined.
- Turn off the mixer and fold in quick oats and old-fashioned oats.
- Form dough into balls about 1–1.5 tablespoons each (roughly ping-pong ball size). Place 2 inches apart on the prepared sheet. Do not flatten.
- Bake one sheet at a time on the middle rack for 9–12 minutes, until tops are just set. Cool on the baking sheet 5–10 minutes, then transfer to a rack to finish cooling.
Notes
- Peanut Butter: Use commercially prepared smooth peanut butter for consistent texture and oil content. Avoid natural brands where oil separates.
- Oats: A mix of quick oats and old-fashioned oats yields the best texture. If using only one type, use 1 1/4 cups total. Do not use instant oats.
- Chilling: Not required, but chilling the dough up to 48 hours makes thicker cookies. You can also freeze portioned dough balls for up to 2 months.
- Storage: Store finished cookies in an airtight container for up to 5 days.
Nutrition
Per cookie (estimate, for 24 cookies): Calories: 127 kcal; Carbohydrates: 14 g; Protein: 2 g; Fat: 7 g; Saturated Fat: 3 g; Sugar: 8 g; Sodium: 87 mg.