These easy Oatmeal Peanut Butter Cookies are soft, chewy, and full of sweet peanut butter flavor. Made with ten ingredients in around 20 minutes, they’re the perfect recipe for bake sales, holiday parties, and everyday treats!
Table of Contents
- A Cookie Jar Favorite: Soft Oatmeal Peanut Butter Cookies You’ll Love
- Notes on the Ingredients You’ll Need
- How to Make Oatmeal Peanut Butter Cookies that Are Soft and Chewy
- A Few Baking Tips
- How to Store
- How to Freeze
- Common Questions About This Easy Oatmeal Peanut Butter Cookies Recipe
- More Easy Cookie Recipes
- Oatmeal Peanut Butter Cookies Recipe
A Cookie Jar Favorite: Soft Oatmeal Peanut Butter Cookies You’ll Love
The perfect mash-up of soft peanut butter cookies and chewy oatmeal cookies, these peanut butter oatmeal cookies are a dessert you need to add to your recipe box right away! Quick to prepare and bake, they become crisp around the edges while remaining soft and chewy in the center.
Plus, they’re easy to spruce up with fun mix-ins and can easily be made with almond butter, cashew butter, or sunflower butter to accommodate allergies. Trust us when we say, these cookies will disappear fast!
Notes on the Ingredients You’ll Need
Believe it or not, less than ten simple ingredients are all you need to make a drool-worthy peanut butter oatmeal cookies recipe!
- Old-Fashioned Oats – Make sure to use old-fashioned oats, not quick oats or steel-cut oats. The taste and texture won’t be the same! Old-fashioned oats are larger and chewier than other varieties.
- All-Purpose Flour – This adds extra structure to the cookies, helping them hold their shape and enhancing the chewy texture.
- Baking Soda – Make sure it’s fresh!
- Salt – A little goes a long way to enhance the flavor of the rest of the ingredients
- Cinnamon – Not found in every peanut butter oatmeal cookie recipe, this adds extra warmth and depth, enhancing the sweetness.
- Butter – Unsalted butter is best. Allow it to come to room temperature for easy mixing.
- Peanut Butter – We recommend using creamy peanut butter, but chunky will work, too. Just don’t use natural peanut butter as it will separate and cause your cookies to become oily. JIF, Skippy, or a similar brand are best.
- Sugar – A combination of granulated sugar and brown sugar is used to sweeten the cookie dough while keeping it soft and moist.
- Eggs – We use a large egg and an extra egg yolk to provide structure to the dough along with a super rich, gooey taste and texture.
- Vanilla Extract – Use high-quality pure vanilla extract.
How to Make Oatmeal Peanut Butter Cookies that Are Soft and Chewy
With minimal prep time and a cook time of less than 15 minutes, this might be the easiest, most delicious cookie recipe you’ll ever make!
- Prepare. Before you begin, preheat your oven, and line two large baking sheets with Silpat baking mats or
- Whisk the dry ingredients. In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon.
- Beat the wet ingredients. Using a stand mixer or a hand mixer and a large bowl, beat the butter, peanut butter, and both sugars together on medium speed until smooth and creamy. Add the egg, egg yolk, and vanilla, and mix again until well combined.
- Combine the wet and dry ingredients. With the mixer on low, slowly add the dry ingredients to the bowl of wet ingredients, and mix just until combined.
- Bake. Use a cookie scoop to portion the dough, and arrange them on the prepared baking sheets, leaving space in between each cookie. Transfer the sheets to the oven, and bake just until the cookies are lightly browned around the edges.
- Cool. Allow the oatmeal peanut butter cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
A Few Baking Tips
Chill the Dough. If you want extra thick and chewy cookies, feel free to chill the dough before baking! Simply assemble the dough, and cover the bowl with plastic wrap.
It can be stored in the fridge for up to 48 hours before baking. Just be sure to add a few extra minutes of baking time as needed!
Avoid Overbaking. The key to creating soft and chewy oatmeal peanut butter cookies it to slightly underbake them. You’ll want to remove them from the oven as soon as the edges begin to turn golden brown and the center is still soft. They’ll continue to bake and set as they cool!
How to Store
Once cooled, leftover cookies can be transferred to an airtight container or sealable bag and stored at room temperature for up to one week.
How to Freeze
Baked cookies can be frozen for up to three months. To prevent them from clumping together, place a piece of
Unbaked cookie dough can be frozen for up to three months. Assemble the dough as the recipe instructions state, arranging the balls on baking sheets. Then, place them in the freezer until solid, and transfer them to a sealable bag.
When you’re ready to eat, simply bake from frozen, adding a few minutes of baking time as needed. No need to thaw first!
Common Questions About This Easy Oatmeal Peanut Butter Cookies Recipe
Beating the ingredients too much can add too much air to the dough, causing the cookies to become soft and fluffy. Be careful to mix slowly until just combined!
We don’t, but it can help prevent excess spreading.
Absolutely! Once the dough is combined, feel free to fold in chocolate chips, peanut butter chips, chopped nuts, coconut flakes, candy pieces, or any add-ins you like best. Alternatively, you could also gently press them into the tops of the cookies just before baking.
More Easy Cookie Recipes
- Reese’s Peanut Butter Cup Cookies
- Peanut Butter Chocolate Chunk Cookies
- Crumbl Cookies Mom’s Recipe Copycat
- Date Cookies with Chocolate Chips and Walnuts
Oatmeal Peanut Butter Cookies
- 2 cups old fashioned oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup unsalted butter at room temperature
- 3/4 cup creamy peanut butter (not natural pb)
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg + 1 yolk
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Line two large baking sheets with Silpat baking matsor parchment paper. Set aside.
- In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.2 cups old fashioned oats, 3/4 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon
- Using a mixer, beat the butter, peanut butter, and sugars together until creamy, this will take about 2 minutes, on medium speed. Beat in the egg and vanilla extract. Mix until well combined.3/4 cup unsalted butter at room temperature, 3/4 cup creamy peanut butter, 1 cup granulated sugar, 1/2 cup light brown sugar, 1 large egg + 1 yolk, 1 teaspoon vanilla extract
- On low, add in the dry ingredients and mix until just until the combined.
- Scoop the cookies into round balls (1/4 cup sized) and place on the prepared baking sheets, leaving 2 inches in between cookies. Bake for 10-12 minutes, or until the cookies are lightly browned around the edges, but still soft in the middle.
- Remove cookies from oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.
Nutrition information is automatically calculated, so should only be used as an approximation.