Peanut Butter Oatmeal Cookies are thick, soft, chewy, cookies! Add chocolate chips if you want to make them extra sweet, or enjoy them without. Easily add in nuts too!
If you like these cookies, I think you will LOVE my Monster Cookies too!
Table of Contents
Oh friends, these Peanut Butter Oatmeal Cookies are going to be a new favorite! I love the combination of oatmeal and peanut butter…and throw in some chocolate chips (optional of course) and you have one of my favorite cookies ever. I would even add in raisins to these too, but I know the raisin police might come at me.
These are actually a pretty filling cookie…the oats, the peanut butter…so good! And I’ve been known to enjoy these for breakfast. I mean, with a cup of coffee or a cup of tea? Seriously good.
- Butter. I use salted butter in this recipe, but you can use unsalted butter if that’s what you prefer.
- Peanut butter. I recommend using a creamy peanut butter like Jif or Skippy. Using a natural peanut butter in this recipe will result in a more crumbly cookie.
- Granulated sugar
- Light brown sugar. You can also use dark brown sugar as well.
- Eggs. I always use large eggs in my baking recipes. Using extra large eggs will alter the result.
- Vanilla extract
- Kosher salt
- Baking soda
- All purpose flour
- Old fashioned oats. These are also know as “rolled oats”. You can use Quick Oats in this recipe if that’s all you have on hand, just reduce the amount of oats by 1/4 cup. Quick oats are simply old fashioned oats cut into pieces for faster cooking!
As you can see in the pictures I added in chocolate chips to my cookies. I love the combination of peanut butter and chocolate. BUT these are delicious plain as well! Here are a few more add-in options to get creative:
- Semi-sweet chocolate chips
- White chocolate chips
- Chopped Walnuts
- Chopped candy like peanut butter cups or snickers
- Dried cherries or dried cranberries
These are super easy cookies to make and really don’t differ greatly than any other drop cookie recipe. Here are the steps, but make sure to read the full recipe in the recipe card for all the instructions.
- Mix the butter and peanut butter together with your mixer until creamy and then mix in both the sugars until light and fluffy!
- Next add in the eggs, vanilla, salt, and baking soda and mix until combined making sure to scrape the sides of the bowl to get everything mixed in evenly.
- Add in the flour and oats and mix until combined and then stir in the chocolate chips if you’re adding those!
- Chill the dough for at least an hour and then bake at 350°F for 12-ish minutes.
- This cookie dough needs to chill for at least an hour, but you can chill the dough for up to 3 days before baking. I like to chill oatmeal cookie dough because I feel like it gives the oats a chance to soften a bit. This will ensure your cookies aren’t dry, and will give you a chewy result!
- These cookies aren’t dry or crumbly at all, BUT if you notice (with this recipe or really most cookie recipes) that your dough is dry or crumbly you can add in 1 tablespoon of milk and mix it up and see if that helps. Add a little more at a time if necessary until you get the texture you want.
- Measure your flour by spooning it into the measuring cup instead of scooping. Scooping can lead to packed flour, which will essentially be adding more flour than needed, resulting in a dry or crumbly cookie dough, or leaving your cookie too puffy!
These cookies are best stored at room temperature in an airtight container. I like to enjoy cookies up to 3 days after they’re baked for best freshness. They will be FINE up to 5 days (some may say longer), but I really don’t like to eat cookies more than a few days old. That’s just me being a cookie snob! BUT I also stand behind 3 days. They just lose a little magic after 3 days.
Can I Freeze the Dough and Bake Later?
Oh yes, absolutely you can freeze this dough. Check out all my tips for Freezing Cookie Dough. The method I outline in that post works perfectly for these cookies.
You can also bake these cookies and freeze them after they’re baked. Just make sure to freeze them in an airtight container. I recommend up to 30 days for best freshness, and then thaw at room temperature.
- The BEST Oatmeal Raisin Cookies Ever!
- Oatmeal Cream Pies
- Oatmeal Chocolate Chip Cookies
- Crispy Chewy Oatmeal Cookies
These peanut butter oatmeal cookies are soft, thick and perfect with or without chocolate chips…although I always think chocolate it a good idea!
- 1 cup butter, room temperature
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/2 cups all purpose flour
- 2 cups old fashioned (rolled) oats
- optional – 2 cups chocolate chips
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and peanut butter together on medium speed until creamy. Add in the granulated and brown sugar and mix for 2 minutes, scraping the sides of the bowl as necessary.
- Add in the eggs, vanilla, salt, and baking soda and mix for 1 minute until smooth and combined.
- Turn the mixer to low and add in the flour, mixing until just combined. With the mixer still on low add in the oats, mixing until incorporated. Don’t over-mix.
- Stir in the chocolate chips, if using.
- Cover the dough and refrigerate for at least an hour, or up to 3 days.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Using a medium (2- tablespoon) cookie scoop, drop the dough onto the prepared baking sheet 3- inches apart. Bake for 11 – 13 minutes, until lightly golden at the edges and set on top.
- Transfer to a wire rack to cool completely.
- Serving Size: 1 cookie
- Calories: 193
- Sugar: 11.2 g
- Sodium: 106.1 mg
- Fat: 10.9 g
- Carbohydrates: 20.6 g
- Protein: 3.7 g
- Cholesterol: 28.7 mg
Keywords: cookies and cups, cookies, cookie recipe, peanut butter oatmeal cookies, oatmeal cookies
Want To Save This Recipe?
PIN for later: