Peanut butter oatmeal cookies are soft and chewy peanut butter cookies. These one-bowl cookies are a perfect easy after-school snack, lunchbox treat, or a quick dessert.
Peanut butter oatmeal cookies are simple, sweet, and satisfying. These easy, one-bowl cookies come together quickly and are made with pantry-staple ingredients.
The oats give the cookies great texture, and they have just the right amount of chew. These soft cookies are great treats for kids and grown-ups alike.
Whether you’re looking for a simple lunchbox treat, an easy after-school snack, or a quick weeknight dessert, these cookies are sure to hit the spot!
Ingredient notes and substitutions
- Salted peanut butter: If using unsalted butter, increase the salt to 3/4 teaspoon.
- Brown sugar: Dark brown sugar will also work in this recipe.
- Peanut butter: I recommend using regular peanut butter, like Jif or Peter Pan peanut butter, in this recipe. I don’t recommend using natural peanut butter.
- Kosher salt: Sea salt makes a good substitute. If using table salt, use half the amount.
How to make peanut butter oatmeal cookies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a large bowl, beat the butter on medium speed until smooth, about 1 minute.
Step 2: Add the granulated sugar and brown sugar and beat on medium speed until creamed, about 2 minutes.
Step 3: Add the eggs, peanut butter, and vanilla and mix on high speed until combined, about 1 minute. Scrape down the sides of the bowl.
Step 4: Stir in the flour, baking powder, baking soda, and salt just until combined. I recommend stirring in the dry ingredients by hand to avoid overmixing.
Step 5: Add the oats and chopped peanuts. Stir in until incorporated. The dough will be sticky. I also recommend mixing in the oats and peanuts by hand. This will help to avoid overmixing and further breaking up the peanuts.
Step 6: Cover and chill the dough for at least 30 minutes. If chilling for longer than 1 hour, let the dough sit at room temperature while you preheat the oven to come up in temperature.
Step 7: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
Step 8: Scoop 2 tablespoons of dough and roll into a ball.
Step 9: Place the dough 2-3 inches apart on the prepared baking sheets.
Step 10: Bake for about 10-14 minutes, or until lightly browned on the sides. The centers will look soft and underbaked but the edges will be set.
Step 11: Remove from the oven and let cool on the baking sheet for 5 minutes.
Step 12: Sprinkle with flaky salt. If you don’t like salty/sweet cookies, you can skip this step.
Step 13: Transfer to a wire cooling rack to cool to room temperature.
Recipe Tips!
- Soft cookies: For softer cookies, it’s important to slightly underbake. The cookies should look set and light golden brown at the edges but still look soft and slightly underdone in the center.
- Freezing: You can freeze scoops of the cookie dough or baked and cooled cookies. If freezing the dough, place scoops of dough on a baking sheet and flash freeze until frozen through, then place in a freezer-safe container. If freezing baked cookies, let the cookies cool completely and then place them in a freezer-safe container and freezer for up to 3 months.
Storage
Store any leftover peanut butter oatmeal cookies in an airtight container at room temperature. The cookies will keep for 3-4 days when properly stored.
More oatmeal cookie recipes!
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Peanut Butter Oatmeal Cookies
Equipment
- Large mixing bowl
- Baking sheets
Ingredients
- 1 cup salted butter at to room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 large eggs at room temperature
- 1 cup creamy peanut butter not natural peanut butter
- 1 teaspoon vanilla extract
- 1 ½ cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups old-fashioned rolled oats
- ½ cup chopped peanuts
- Flaky finishing salt
Instructions
- In a large bowl, beat the butter on medium speed until smooth, about 1 minute.1 cup salted butter
- Add the granulated sugar and brown sugar and beat on medium speed until creamed, about 2 minutes.¾ cup granulated sugar, ¾ cup light brown sugar
- Add the eggs, peanut butter, and vanilla, and mix on high speed until combined, about 1 minute. Scrape down the sides of the bowl.2 large eggs, 1 cup creamy peanut butter, 1 teaspoon vanilla extract
- Stir in the flour, baking powder, baking soda, and salt just until combined.1 ½ cups sifted all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt
- Add the oats and chopped peanuts. Stir in until incorporated. The dough will be sticky.2 cups old-fashioned rolled oats, ½ cup chopped peanuts
- Cover and chill the dough for at least 30 minutes. If chilling for longer than 1 hour, let the dough sit at room temperature while you preheat the oven to come up in temperature.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop 2 tablespoons of dough and roll into a ball.
- Place the dough 2-3 inches apart on the prepared baking sheets.
- Bake for about 10-14 minutes, or until lightly browned on the sides. The centers will look soft and underbaked but the edges will be set.
- Remove from the oven and let cool on the baking sheet for 5 minutes.
- Sprinkle with flaky salt.
- Transfer to a wire cooling rack to cool to room temperature.
Notes
- Salted peanut butter: If using unsalted butter, increase the salt to 3/4 teaspoon.
- Brown sugar: Dark brown sugar will also work in this recipe.
- Peanut butter: I recommend using regular peanut butter, like Jif or Peter Pan peanut butter, in this recipe. I don’t recommend using natural peanut butter.
- Kosher salt: Sea salt makes a good substitute. If using table salt, use half the amount.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Cheryl says
Could I replace A/P flour with almond flour?
Kate Dean says
Hi! I haven’t tried that to say for certain.
Cheryl Newton says
Between the peanuts and the oatmeal, these are practically a salad on my delusional food nutrition scale! Can’t wait to make them.
Kate Dean says
Thanks! I hope you enjoy the cookies!