There’s something incredibly comforting about biting into a warm peanut butter oatmeal cookie. It takes you back to cozy kitchens, rainy afternoons, and that sweet aroma floating through the house.

This recipe is more than just a sweet treat—it’s a bite of nostalgia with every chew. Soft, chewy, and nutty with the perfect texture from rolled oats, these cookies are a family favorite. If you’re baking for a potluck or a solo late-night craving, these cookies never fail to deliver.

They come together easily with basic pantry ingredients, and the best part? No fancy equipment or complicated steps required. Just simple, wholesome flavors wrapped up in a golden cookie.

Recipe Snapshot (Quick Facts)

Category	Details
Yield	24 cookies
Serving Size	1 cookie
Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes
Calories per Serving	~150 calories
Primary Cooking Method	Baking
Occasion	Everyday, Potluck
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Peanut Butter Oatmeal Cookies

Recipe by Angela JonesCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

servings

Prep Time

minutes

Cooking Time

minutes

Calories

150

kcal

This recipe combines the hearty chew of old-fashioned oats with the rich, creamy goodness of peanut butter to make cookies that are both satisfying and full of flavor. It’s a classic recipe with a soft, moist center and slightly crisp edges—ideal for peanut butter lovers.

Ingredients

1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup creamy peanut butter (smooth, not natural style)
1/2 cup granulated sugar
1/2 cup packed brown sugar (light or dark)
1 large egg (room temperature)
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups old-fashioned rolled oats
Optional Add-ins (pick 1 or mix):
1/2 cup semi-sweet chocolate chips
1/3 cup chopped peanuts
1/3 cup raisins or dried cranberries

Step-by-Step Instructions

Cream Butter, Peanut Butter & Sugars Place the softened butter and peanut butter into a large mixing bowl. Beat with an electric mixer on medium speed until creamy and combined—about 1 to 2 minutes.
Add both the granulated sugar and brown sugar. Continue beating for another 2 to 3 minutes, until the mixture is fluffy, pale, and fully blended.
Add Egg and Vanilla Crack the egg into a separate bowl to avoid shell fragments, then add it to your butter-sugar mix. Pour in the vanilla extract. Beat until smooth and well mixed, about 1 minute.
Combine Dry Ingredients Separately In a medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent is evenly distributed and prevents clumping.
Mix Dry Into Wet Gradually add the dry ingredients to the wet ingredients. Mix on low speed until no visible flour remains. The dough will be thick at this stage.
Fold in Oats (and Add-ins) Use a spatula or wooden spoon to stir in the old-fashioned oats. If adding chocolate chips, chopped nuts, or dried fruit, fold them in now until evenly distributed.
Scoop and Flatten Line your baking sheet with parchment paper or a silicone baking mat. Using a cookie scoop or tablespoon, drop rounded portions of dough 2 inches apart. Lightly press each ball down with your palm or the back of a spoon to flatten them slightly.
Bake to Perfection Preheat your oven to 350°F (175°C). Place the cookie sheet in the center rack and bake for 9–10 minutes. The edges should turn golden while the centers may still look soft.
Let Them Set Before Moving Remove cookies from the oven and let them sit on the baking sheet for 5 minutes. They will firm up as they cool. Then, transfer them to a cooling rack to finish cooling completely.

Notes

Refrigerate the dough: Chill cookie dough for up to 48 hours. Let it sit out 10 minutes before scooping and baking.
Freeze the dough balls: Scoop dough into balls and refrigerate. Once firm, transfer to a zip-top bag and freeze. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
Room temperature: Store in an airtight container for up to 5 days.
Refrigerator: Place cookies in a sealed container and refrigerate for up to 10 days. Let them sit at room temperature before serving for best texture.

Equipment You’ll Need

Before you begin, make sure you have the following tools ready. These will make the process smoother and cleaner:

Large and medium mixing bowls
Hand mixer or stand mixer
Measuring cups and measuring spoons
Baking sheet (preferably two for batching)
Parchment paper or silicone baking mat
Rubber spatula or wooden spoon
Cooling rack
Cookie scoop or tablespoon

Extra Tips for the Best Cookies

Use room temperature ingredients: This helps everything blend evenly.
Measure flour properly: Spoon flour into the measuring cup and level off. Avoid packing it.
Bake one tray at a time: This ensures even baking.
Watch the time: Slight underbaking keeps them chewy.
Rest dough 10 minutes before baking: It helps reduce spreading.

Where Did This Cookie Come From?

Peanut butter oatmeal cookies are a cherished twist on two beloved classics: oatmeal cookies and peanut butter cookies. Their origin likely stems from home bakers wanting the best of both worlds. Combining two pantry staples into one cookie makes for a heartier, more filling snack that’s especially popular in American homes.

Frequently Asked Questions

Q: Can I use natural peanut butter?
Yes, but stir it thoroughly first. The texture may be more crumbly, and the dough may spread less evenly.

Q: Can I make this recipe vegan?
Yes. Use vegan butter and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested 5 minutes).

Q: What if I don’t have oats?
The recipe won’t work quite the same without oats. You can try substituting with crushed cornflakes, but texture will differ.

Q: Can I use crunchy peanut butter?
Yes! It adds extra peanut chunks for more texture.

Ingredient Selection Tips

Choosing the right base ingredients will elevate your cookies:

Butter: Use unsalted and allow it to come to room temperature before creaming.
Peanut Butter: Use smooth peanut butter for even distribution. Avoid oil-separated natural varieties unless you’re okay with a slightly drier texture.
Oats: Always use old-fashioned rolled oats. Quick oats make the cookies too soft; steel-cut oats won’t cook properly.
Sugars: Brown sugar adds moisture and chewiness; granulated sugar gives a hint of crispness.

How to Serve These Cookies

These peanut butter oatmeal cookies are delicious on their own, but even better with creative serving ideas:

Dunk in milk: The classic way—cold milk and warm cookies.
Ice cream sandwich: Place a scoop of vanilla, peanut butter, or chocolate ice cream between two cookies.
Crumbled over yogurt: Great for breakfast or dessert parfaits.
Gift idea: Stack in a mason jar and wrap with ribbon for a homemade treat.

Final Thoughts

These peanut butter oatmeal cookies are everything a homemade treat should be—easy to make, chewy on the inside, crisp on the outside, and packed with warm nutty flavor. They’re nostalgic, cozy, and sure to disappear fast. Once you make a batch, don’t be surprised if you find yourself coming back to this recipe again and again.