Delicious Peanut Butter Oatmeal Cookies

There’s something incredibly heartwarming about baking cookies, especially when the scent of peanut butter and oats begins to fill the kitchen. This Peanut Butter Oatmeal Cookies recipe is close to my heart, passed down from my grandmother, who used to bake them every Sunday afternoon. She always believed that great cookies didn’t need a special occasion. Whether it was summer picnics or winter holiday trays, these cookies made their way into every season of our lives.

With a chewy center, crisp edges, and that unmistakable nutty aroma, these peanut butter oatmeal cookies are the perfect balance of indulgence and comfort. Today, I’m sharing this recipe with all its love, memories, and just enough tweaks to make it irresistibly good every time.

Why You’ll Love These Peanut Butter Oatmeal Cookies

• Perfectly Chewy: The rolled oats provide a hearty texture, while the peanut butter ensures moist, chewy bites.
• Rich in Flavor: The natural oil and saltiness of peanut butter give these cookies a deep, satisfying flavor.
• Quick and Easy: No chilling required—ready to bake in under 30 minutes.
• Customizable: Add chocolate chips, raisins, or chopped peanuts for extra flair.

Ingredients

Here’s what you’ll need to make these irresistible peanut butter oatmeal cookies:

• 1/2 cup creamy peanut butter (preferably unsweetened, natural style)
• 1/4 cup unsalted butter, softened
• 1/2 cup brown sugar (light or dark)
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp pure vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp ground cinnamon (optional but recommended)
• 1/4 tsp salt
• 1 cup old-fashioned rolled oats

Optional Add-ins:

• 1/2 cup chocolate chips
• 1/4 cup chopped peanuts
• 1/4 cup raisins or dried cranberries

Instructions: How to Make Peanut Butter Oatmeal Cookies

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Cream Butter and Sugars

In a large bowl, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2–3 minutes using a hand or stand mixer on medium speed.

3. Add Wet Ingredients

Beat in the egg and vanilla extract until fully incorporated. The mixture should be smooth and glossy.

4. Mix Dry Ingredients Separately

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

5. Combine Wet and Dry

Gradually add the dry ingredients to the peanut butter mixture. Stir until just combined—do not overmix. Fold in the oats and any optional add-ins at this stage.

6. Shape the Cookies

Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing about 2 inches apart. Slightly flatten the tops with your fingers or the back of a spoon for even baking.

7. Bake to Perfection

Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look a bit soft—that’s okay! They’ll continue to cook as they cool.

8. Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store once completely cooled.

Baking Tips & Tricks

• Don’t Overbake: These cookies should be soft in the center. Overbaking can lead to a dry, crumbly texture.
• Chill the Dough (Optional): If you prefer thicker cookies, chill the dough for 30 minutes before baking.
• Use Creamy or Crunchy Peanut Butter: Both work, but the creamy style gives a smoother bite.
• Make Ahead: Cookie dough can be stored in the fridge for 2 days or frozen for up to 3 months.

Variations You’ll Love

Peanut Butter Oatmeal Chocolate Chip Cookies

Swap 1/2 cup of oats for chocolate chips and you’ve got the ultimate crowd-pleaser.

Vegan Version

Use vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water) for a fully plant-based treat.

Gluten-Free

Replace all-purpose flour with a gluten-free blend and ensure your oats are certified gluten-free.

Print

Storage & Serving Suggestions

These peanut butter oatmeal cookies stay chewy for days! Store in an airtight container at room temperature for up to 5 days. They also freeze well—just pop them in a zip-top bag and thaw for 10 minutes before serving.

Serving idea: Warm them slightly and pair with a glass of milk or your favorite dairy-free alternative. They’re great as a midday snack, dessert, or even a quick breakfast bite (we won’t tell!).

Why Peanut Butter and Oats are a Match Made in Cookie Heaven

The creamy, slightly salty richness of peanut butter blends beautifully with the nutty texture of oats. This duo not only creates a perfectly chewy cookie but also packs some nutritional benefits—healthy fats, fiber, and a bit of protein in every bite.

If you’re like me and grew up with a jar of peanut butter always in the pantry, this cookie is bound to become a favorite.

Share Your Creation

Tried these peanut butter oatmeal cookies? I’d love to hear how they turned out! Leave a comment below or tag your photo with #MyBakingTraditions on Instagram. Feel free to make them your own—add some cinnamon spice, a drizzle of chocolate, or sandwich two with ice cream for a fun twist!