Peanut Butter Oatmeal Cookies

Name: Peanut Butter Oatmeal Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ½ cup butter; ½ cup peanut butter; ½ cup brown sugar; ½ cup sugar; 1 egg; 1½ teaspoons vanilla; 1 cup flour; 1 cup quick cook oats; ½ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt; 1 bag semi-sweet chocolate chips

These cookies have a soft, chewy texture and packed with the sweet flavors of peanut butter and chocolate. The recipe is simple to follow and is always a hit with kids and parents alike.

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Table of Contents

PEANUT BUTTER OATMEAL COOKIES INGREDIENTS
HOW TO MAKE THIS PEANUT BUTTER OATMEAL COOKIES RECIPE
HOW TO SERVE
STORAGE
MORE RECIPES YOU’LL LOVE
JUMP TO RECIPE

If you are looking for oatmeal cookies that are soft and chewy with a sweet and salty peanut butter flavor, these peanut butter oatmeal cookies are the perfect cookie. Homemade cookie fans are going to love this recipe because it blends 3 things we all love so much: hearty oatmeal, creamy peanut butter, and of course, chocolate!

Is your sweet tooth still craving more peanut butter? We’ve got you covered with more delicious treats including our No-Bake Peanut Butter Bars and Old Fashioned Peanut Butter Fudge recipes.

close up shot of Peanut Butter Oatmeal Cookies stacked on top of each other

PEANUT BUTTER OATMEAL COOKIES INGREDIENTS

Peanut Butter Oatmeal Cookies raw ingredients that are labeled

You’ll need:

½ cup butter
½ cup peanut butter
½ cup brown sugar
½ cup of granulated sugar
1 egg
1½ teaspoons vanilla extract
1 cup all-purpose flour
1 cup quick cook oats
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 bag semi-sweet chocolate chips

SUBSTITUTIONS AND ADDITIONS

BUTTER: Cutting out butter? While it may cause a change in flavor and make your recipe a bit ‘coconut-y’, coconut oil can be used as a 1:1 substitute for butter.

EGG: If you’re looking to replace the egg, using ¼ cup (approximately 65 grams) of applesauce or ¼ cup of pureed bananas can replace a single egg.

CHOCOLATE CHIPS: Try dark or white chocolate chips or even peanut butter chips instead of your semi-sweet chocolate chips to change the flavor of these easy cookies.

PEANUT BUTTER: We used smooth peanut butter, but if you prefer crunchy peanut butter, you could use that as well.

OATS: We recommend using quick oats rather than old-fashioned oats in this recipe.

HOW TO MAKE THIS PEANUT BUTTER OATMEAL COOKIES RECIPE

STEP ONE: Preheat oven to 375°F and line a cookie sheet with parchment paper.

STEP TWO: In a large bowl, with a hand mixer or stand mixer, cream together butter and both sugars until the mixture is fluffy.

Peanut Butter Oatmeal Cookies process shot of ingredients being blended together in a bowl

STEP THREE: Add in your single egg and vanilla and mix until there are no lumps.

STEP FOUR: Put your dry ingredients together in a separate medium bowl. Mix ingredients together.

PRO TIP:

Sift your flour and other dry ingredients making sure to get rid of any lumps.

Peanut Butter Oatmeal Cookies process shot of ingredients in a bowl

STEP FIVE: Slowly add the dry ingredients to the wet ingredients and mix until the dough comes together.

STEP SIX: Stir in the chocolate chips.

PRO TIP:

Leave about 1½ to 2 inches of space between cookies on the sheet, keeping in mind that they’ll expand quite a bit.

Peanut Butter Oatmeal Cookies process shot of chocolate chips stirred with the dough in a bowl

STEP SEVEN: Roll spoonfuls of dough into balls and place dough ball on the prepared baking sheet.

Peanut Butter Oatmeal Cookies process shot of scoops of dough on a baking sheet

STEP EIGHT: Bake cookies for 10 to 12 minutes. Let cool on a wire rack.

PRO TIP:

To quickly judge if your cookies are ready, remove the cookie sheet from the oven a bit, and push at the sides of a cookie lightly with either a spatula or carefully your finger. If the edge stays firm and doesn’t fall inwards, then your cookies are done.

Peanut Butter Oatmeal Cookies process shot of cookie being baked on a baking sheet

HOW TO SERVE

Peanut butter fans will enjoy these chewy peanut butter oatmeal cookies. The best way to serve these treats is with a cold glass of milk, chocolate milkshake, or warm whipped hot chocolate.

MORE PEANUT BUTTER RECIPES

Pie Recipes

No Bake Peanut Butter Pie

Dessert Bars

No-Bake Peanut Butter Bars

STORAGE

ON THE COUNTER: These cookies should be good for a couple of days in an airtight container at room temperature.

IN THE FRIDGE: In an airtight container, these oatmeal peanut butter cookies can be refrigerated for about a week or more. They’ll still last after that point, they just might get a bit stale.

IN THE FREEZER: For a longer-lasting option, these easy peanut butter oatmeal cookies can be frozen in an airtight container or freezer bag for up to 3 months. Make sure they have cooled off before sealing them in their containers and remember to thaw before serving!

close up overhead shot of Peanut Butter Oatmeal Cookies on a cooling rack

Keep this recipe handy whenever you’re craving delicious homemade treats. In just 20 minutes, you’ll have an ooey-gooey, sweet, and salty chewy cookie your whole family will love. You’ll be obsessed with the hearty texture that’s crispy on the outside and soft and chewy on the inside of the best peanut butter oatmeal cookies around.

FREQUENTLY ASKED QUESTIONS

Can I freeze these cookies?

This easy recipe can be frozen for up to three months in an airtight container.

Can I use old-fashioned oats?

The smaller pieces of quick oats are best in these cookies but if you only have old-fashioned oats, just pulse them in a food processor a few times to make the pieces a bit smaller.

Should I use creamy or crunchy peanut butter?

We used creamy peanut butter but you can use crunchy peanut butter if you’d like.

MORE RECIPES YOU’LL LOVE

Peanut Butter Oatmeal Cookies

5 from 11 votes

These cookies have a soft, chewy texture and packed with the sweet flavors of peanut butter and chocolate. The recipe is simple to follow and is always a hit with kids and parents alike.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

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Ingredients

½ cup butter
½ cup peanut butter
½ cup brown sugar
½ cup sugar
1 egg
1½ teaspoons vanilla
1 cup flour
1 cup quick cook oats
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 bag semi-sweet chocolate chips

Instructions

In a large bowl, cream together butters and sugars until fluffy.
Add egg and vanilla and mix well.
Mix together dry ingredients in a separate bowl.
Slowly add dry ingredients to the wet ingredients and mix until the dough comes together.
Stir in chocolate chips.
Roll spoonfuls of dough into balls and place on a baking sheet lined with parchment paper.
Bake at 375°F for 10 to 12 minutes.

Video

Notes

TIP: Sift your flour and other dry ingredients making sure to get rid of any lumps.

TIP: Leave about 1½ to 2 inches of space between cookies on the sheet, keeping in mind that they’ll expand quite a bit.

TIP: To quickly judge if your cookies are ready, remove the rack from the oven a bit, and push at the sides of a cookie lightly with either a spatula or carefully your finger. If the edge stays firm and doesn’t fall inwards, then your cookies are done.