Name: Peanut Butter Oatmeal Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 1 cup old fashioned oats; ⅓ cup all-purpose flour; ¼ teaspoon baking soda; ¼ teaspoon kosher salt; ¼ teaspoon ground cinnamon; 5 tablespoons unsalted butter, softened; ⅓ cup creamy peanut butter; ⅓ cup granulated sugar; ⅓ cup light brown sugar, packed; 1 large egg; 2 teaspoons vanilla extract; 3 tablespoons granulated sugar, for rolling dough

Jump to Recipe· 4.9 from 11 reviews

If you’re craving a cookie that’s delightfully chewy, packed with flavor, and downright addictive, you’re going to love this Peanut Butter Oatmeal Cookies Recipe. I remember the first time I baked these—they turned out perfectly soft with that wonderful peanut butter richness and hearty oats that make every bite a little celebration. Stick with me as I walk you through everything to get these cookies just right, whether it’s your first try or you’re tweaking it to fit your taste buds. Trust me, these cookies will quickly become a staple in your baking rotation!

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Why This Recipe Works

Perfect balance of flavors: The combination of creamy peanut butter and a hint of cinnamon makes these cookies irresistible without being too sweet.
Chewy texture: Thanks to old fashioned oats and just the right baking time, these cookies stay soft and chewy every time.
Easy to make: Using simple pantry staples and straightforward steps means you can whip these up anytime without hassle.
Roll-in-sugar trick: Coating the dough balls in sugar ensures a delightful, slightly crisp exterior that contrasts perfectly with the chewy center.

Peanut Butter Oatmeal Cookies, healthy oatmeal cookies, chewy peanut butter cookies, quick oatmeal cookie recipe, homemade peanut butter cookies - Several round cookies with cracked light golden-brown tops rest on a metal cooling rack. The cookies have a slightly uneven texture with some darker golden spots, showing a soft inside and a lightly crisp outside. The cooling rack is placed on a white marbled surface, and the cookies overlap each other slightly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Peanut Butter Oatmeal Cookies Recipe plays a crucial role, not just for flavor but texture and structure too. Plus, I’ll share a few tips on how to pick the best versions to get that bakery-quality cookie at home.

Old fashioned oats: These give the cookies their chewy, hearty texture—you don’t want instant oats here because they’ll make the cookie too soft and crumbly.
All-purpose flour: Helps hold everything together without making the cookies tough.
Baking soda: Just a little boost for rise and to keep the cookie light.
Kosher salt: Essential to balance out the sweetness and enhance the peanut butter flavor.
Ground cinnamon: Adds warmth and a subtle spice that’s often overlooked but really elevates the taste.
Unsalted butter: Softened for easier mixing; it contributes richness and a tender crumb.
Creamy peanut butter: Go for a natural, creamy one—chunky works too but changes the texture structure a bit.
Granulated sugar & light brown sugar: The brown sugar adds moisture and chewiness, while granulated sugar aids in the crispy edges and rolling coating.
Egg: Binds everything together and helps with the rise.
Vanilla extract: Always worth it—it deepens the flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always like to switch things up depending on the mood. Peanut butter and oats give you a solid base, but this recipe is flexible enough to add your own twist. Whether you like it a bit chunkier, with extra chocolate, or even gluten-free, there’s room for your personality.

Variation: For a more decadent cookie, I sometimes toss in a handful of dark chocolate chips or peanut butter chips; it’s like a little treasure hunt in every bite.
Gluten-free option: Swap all-purpose flour for a gluten-free baking blend and make sure your oats are certified gluten-free—these changes work seamlessly here.
Vegan twist: Replace the butter with vegan butter and use a flax egg instead of a chicken egg; I’ve tested this and the results are deliciously chewy and dairy-free.
Nut allergies: Substitute peanut butter with sunflower seed butter to keep that nutty flavor but avoid peanuts.

Step-by-Step: How I Make Peanut Butter Oatmeal Cookies Recipe

Step 1: Prep and Mix Dry Ingredients

First things first, preheat your oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together your old fashioned oats, all-purpose flour, baking soda, kosher salt, and cinnamon. I like to give this mix a good whisk so everything is evenly distributed—no clumps of baking soda hiding in your cookies! This also helps with an even rise and flavor throughout each cookie.

Step 2: Cream Butter, Peanut Butter, and Sugars

In your stand mixer or with a hand mixer, beat the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar on medium speed for about 2 minutes. The mixture should be light and fluffy, which means it’s incorporating air to make your cookies perfectly tender. Don’t skip scraping the sides of your bowl here—you want everything mixed evenly.

Step 3: Add Egg and Vanilla

Next, add the egg and vanilla extract to the butter and sugar mixture. Blend until fully combined—this will give your cookies a rich flavor and deeper color. I usually pause the mixer once or twice to scrape the bowl to make sure it’s all well incorporated.

Step 4: Combine Dry and Wet Ingredients

Turn the mixer speed to low and gradually add your oat/flour mixture. Mix just until everything comes together—you don’t want to overmix or the cookies might turn out dense. The dough will be slightly sticky but scoopable.

Step 5: Shape and Roll in Sugar

Pour 3 tablespoons of granulated sugar into a small bowl. Using a medium cookie scoop (I use a size #40 scoop, which is about 1.5 tablespoons of dough each), scoop the dough, roll it into a ball, then toss it in the sugar until fully coated. This not only adds a lovely crunch but also keeps the cookies from sticking to the baking sheet. Place them about 2 inches apart to allow spreading.

Step 6: Bake and Cool

Bake your cookies for 11 to 12 minutes or until they’re lightly golden around the edges. When they come out, gently rap the cookie sheet on your countertop a couple of times—this little trick helps pop any air pockets and keeps the cookies flat and evenly chewy. Let the cookies cool on the sheet for 5 minutes before transferring to a cooling rack to cool completely.

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Tips from My Kitchen

Butter Temperature Matters: Make sure your butter is softened but not melted—this helps the sugars cream nicely and produces a tender cookie.
Don’t Skip the Sugar Roll: Rolling the dough balls in sugar before baking adds a subtle crunch and a pretty finish that’s worth the extra step.
Watch Your Bake Time: Even a minute can change the cookie from chewy to crispy, so keep a close eye near the end of baking.
Air Pockets Fix: Tapping the cookie sheet on the counter right after baking helps avoid uneven texture, making every cookie perfectly chewy inside.

How to Serve Peanut Butter Oatmeal Cookies Recipe

Garnishes

I love to sprinkle a tiny pinch of flaky sea salt on these cookies right after baking—it enhances the peanut butter flavor and adds a textural contrast that’s completely irresistible. Another favorite is to drizzle a little melted dark chocolate over the top for a more decadent treat, especially for sharing.

Side Dishes

These cookies pair beautifully with a cold glass of milk, but for coffee lovers, I recommend a creamy vanilla latte or even a scoop of vanilla ice cream for an indulgent dessert. During afternoon snack time, I like serving them alongside fresh fruit like apple slices or banana for a nice balance.

Creative Ways to Present

For birthday parties or casual get-togethers, I arrange the cookies in a rustic wooden box layered with parchment paper, topped with a sprig of fresh mint for a simple but charming presentation. Another fun idea is to sandwich the cookies with peanut butter frosting to create mini peanut butter cookie sandwiches—you’ll see smiles all around!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store these cookies in an airtight container at room temperature. To keep them soft and chewy, I always tuck in a slice of white sandwich bread—the moisture from the bread keeps the cookies wonderfully tender for up to a week. Just swap the bread every couple of days as it gets stale.

Freezing

If I make a big batch, I like to freeze the cookie dough balls before baking. I place them on a tray, freeze until solid (about an hour), then transfer them to a freezer-safe bag. When I’m ready to bake, I pop them straight in the oven—just add a minute or two to the bake time. This method saves me time and keeps the cookies fresh-tasting.

Reheating

When enjoying leftovers, I find reheating the cookies briefly in the microwave (about 10 seconds) or warming them in a 300°F oven for 5 minutes brings back that just-baked softness, especially if they’ve been refrigerated or frozen. It’s like fresh cookies all over again!

FAQs

Can I use natural peanut butter in this Peanut Butter Oatmeal Cookies Recipe?

Yes! Natural peanut butter works well, but because it has more oil and less sugar, you might notice the dough is a bit looser. To compensate, chill the dough before baking to help maintain shape and texture.
Can I substitute oats with quick oats?

Old fashioned oats are preferred for texture, but if you only have quick oats, they’ll work in a pinch. The cookies may be less chewy and a bit softer, so adjust your baking time accordingly and watch them closely.
How long do these cookies last?

Stored in an airtight container with a slice of bread at room temperature, these cookies stay soft and tasty for up to 7 days. You can also freeze baked cookies for up to 3 months.
What if I don’t have a stand mixer?

No worries! You can use a hand mixer or even mix by hand with a sturdy spoon or spatula. Just make sure to cream the butter and sugars well before adding other ingredients for the best texture.

Final Thoughts

Honestly, this Peanut Butter Oatmeal Cookies Recipe is one of those favorites I keep coming back to—whether it’s to satisfy a sudden sweet tooth or to bake up a batch for friends and family. Its simplicity, chewy texture, and rich flavor make it a true winner in my kitchen. I hope you enjoy making and sharing these cookies as much as I do—they’re like a warm hug in every bite!