May 31, 2023
Review RecipePeanut Butter Oatmeal Cookies
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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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.
PEANUT BUTTER OATMEAL COOKIES INGREDIENTS
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.
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.
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.
STEP SEVEN: Roll spoonfuls of dough into balls and place dough ball on the prepared 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.
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
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!
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
- Red Velvet Cookies
- Cookie Dough Cupcakes
- Chocolate Chip Cookie Cups
- Lemon Sugar Cookies
- Chocolate Cherry Chip Cookies
- Peanut Butter Cookies
- Peanut Butter Balls
- Peanut Butter Cookie Cups
- No Bake Cookies with Peanut Butter
- Oatmeal Chocolate Chip Cookies
- Peanut Butter Cups Cookie Bars
- Sugar Cookies with Frosting
- Applesauce Cookies
- Peanut Butter Fluff
- Oatmeal Cake
- Crockpot Applesauce
Peanut Butter Oatmeal Cookies
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 12
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.
Nutrition
Calories: 420kcal | Carbohydrates: 45g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 232mg | Potassium: 291mg | Fiber: 4g | Sugar: 29g | Vitamin A: 355IU | Calcium: 59mg | Iron: 4mg
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Comments
Layne Henderson says
We love these cookies, they’re absolutely delicious!
Khristine Alba says
yummy! delicious cookies, loved it!
Treena says
Just made these with the kids and they were OUTSTANDING!
Janki says
For how many days the cookies stay good to eat
Layne Henderson says
They should be good for a couple of days. If you aren’t eating them right away, you can pop into a freezer safe bag and put in the freezer to enjoy later. They should last 203 months in the freezer.
Sara says
Can you make these with old fashioned oats?
Layne Henderson says
I haven’t tried them that way 🙂
Michelle says
Made these for the first time today…YUM! They are the perfect combination of crunchy on the outside and soft on the inside. I used mini chocolate chips and made them bite sized. They will be the perfect treat in the kids lunch boxes tomorrow.
Parti Malzemeleri says
It looks very delicious 🙂
Gloria says
These are such a great treat – very yummy!
Ellie says
Just made these cookies. They are delicious!
Sarah says
Delish!!!!
Kim says
oh. my. gaaawddd! These were amazing. Like, way too good. Like, can’t stop eating, but need to stop. But don’t wanna stop.
I made my batch with mini chocolate chips and then did 2 tbsp balls and 1 tsp balls; small ones for decorating a cake.
Sangeeta says
These are extraordinarily lovely cookies! Due to dietary restrictions I cut the amount of sugar and chocolate chips in half and they were still so good!
Sangeeta says
Due to dietary restrictions I cut the amount of sugar and chocolate chips in half and they are extraordinarily good!
Judy says
Absolutely perfect. Couldn’t be better
Linda says
These are so good! I doubled the recipe when I made them yesterday and need to bake more again tomorrow. I used half coconut oil and half butter, I used coconut sugar instead of brown sugar, and only used 1/4 cup of white sugar in a doubled recipe, and they were plenty sweet. They didn’t spread much so I had to flatten them a bit with a fork while still warm, but that’s probably because I used natural peanut butter. I can see me making these over and over again. They were so easy to make and so delicious. You would think they came from a bakery. Thanks for such a great recipe.