These oatmeal peanut butter cookies are soft, large, chewy, and packed with tons of delicious peanut butter flavor! The combination of rolled oats, peanut butter, and cinnamon makes them incredibly irresistible. Every peanut butter fan in your life will love them!
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Ultimate Nutty, Chewy, Oaty Treats
Oatmeal cookies are some of my favorite types of cookies. From classic oatmeal raisin (or craisin) to oatmeal M&M cookies or even World War II cookies, I love them all!
The oatmeal creates a wonderfully chewy texture and, when combined with the sweet peanut butter flavor, creates an addictive cookie! You could add in some chocolate chips if you like, but I really enjoy the simplicity of them exactly as they are.
If you love peanut butter as much as I do, make sure you take a look at all of these delicious peanut butter recipes!
🥘 Ingredients
You really only need your standard cookie-baking ingredients, with the addition of some peanut butter and old-fashioned rolled oats. If you're an avid baker, you might already have everything!
- Butter - 1 cup of room temperature butter.
- Peanut Butter - 1 cup of your favorite brand of creamy peanut butter. Avoid using natural peanut butter for these cookies.
- Sugar - 1 cup of sugar.
- Brown Sugar - ½ cup of light brown sugar, packed.
- Eggs - 2 large eggs at room temperature (or an egg substitute).
- Vanilla - 2 teaspoons of vanilla extract.
- Baking Powder - 1 teaspoon of baking powder.
- Baking Soda - 1 teaspoon of baking soda.
- Cinnamon - 1 teaspoon of ground cinnamon.
- Salt - ½ teaspoon of salt.
- Flour - 1¾ cups of all-purpose flour, spooned and leveled.
- Oats - 2 cups of old-fashioned rolled oats.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Oatmeal Peanut Butter Cookies
These easy cookies are mixed entirely in one bowl rather than having to mix the wet and dry ingredients separately. You'll need your stand mixer, a baking sheet, a silicone spatula, your measuring utensils, and a wire cooling rack.
When done, you'll have about 30 cookies. Share them with some friends, or keep them all for yourself!
Mix The Dough
- Cream the butter. Using an electric mixer, cream 1 cup of butter at medium-high speed for about 1 minute or until smooth. Add in 1 cup of peanut butter, 1 cup of sugar, and ½ cup of light brown sugar and beat until creamy (about 2 minutes at medium speed).
- Mix. Add 2 large eggs, 2 teaspoons of vanilla extract, 1 teaspoon each of baking powder, baking soda, and ground cinnamon, and ½ teaspoon salt and beat until everything is well-combined, scraping down the bowl as needed.
- Add the oats and flour. Set your mixer to low speed and gradually add 1¾ cups of all-purpose flour. Mix in the 2 cups of old-fashioned rolled oats (still on low speed) and stop the mixer as soon as everything is combined.
- Chill. Transfer the bowl to the fridge and chill the dough for about 30 minutes.
Portion & Bake
- Preheat. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Portion. Scoop the dough into 2-tablespoon-sized balls and place them onto your prepared baking sheet, leaving about 3 inches of space in between each cookie.
- Bake. Bake in the oven at 350°F (175°C) for 9-12 minutes, or until the edges are lightly browned and the center is still soft.
- Cool. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
These cookies make a perfect after-dinner snack! Take a look at this collection of 100 best Christmas cookies for even more fun cookie recipes to try out! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You'll want to avoid using natural peanut butter in these cookies, as the oil will throw off the wet-to-dry ratio. I prefer using creamy peanut butter, but you can use crunchy if you like!
- For this recipe, use old-fashioned roll oats, not quick oats.
- If you are craving something extra sweet, you can always add in some chocolate chips if you like!
- Don't overbake them! Your cookies are done baking when the edges are lightly golden, and the center still looks soft. They will finish baking while cooling on the baking sheet.
- Make them in advance! The dough for these cookies can be chilled in the refrigerator for up to 4 days. When ready to bake, let the dough sit at room temperature for about 30 minutes, or it will be too hard to scoop into balls.
🥡 Storing
Store your cookies in an airtight container at room temperature for up to 1 week.
Additionally, you can store your baked oatmeal peanut butter cookies in the freezer for up to 3 months.
Freezing Oatmeal Cookie Dough
After portioning your dough into balls, you can place the baking sheet into the freezer for a few hours. Once the balls have frozen, place them into a storage bag or container and freezer for up to 3 months. They can be baked straight from frozen. Just add a minute to the baking time.
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❓ Recipe FAQs
Yes! The added peanut butter makes this dough very soft and creamy. Chilling it in the fridge helps to solidify the butter, which prevents them from overspreading in the oven.
Old-fashioned rolled oats are what give oatmeal cookies their well-loved chewy texture! If you swap them out for quick oats, you'll be missing out on the right consistency. Additionally, they absorb liquid at a faster rate and could cause your cookies to become dry. Overall, I recommend sticking with the old-fashioned oats.
As written, these cookies are not gluten-free. However, you can easily make them gluten-free by swapping the all-purpose flour for gluten-free flour in a 1:1 exchange. You'll also want to buy gluten-free rolled oats. Oats are naturally gluten-free, but gluten can sometimes manage to work its way into the package through processing and harvesting methods. Gluten-free oats are harvested and processed in a way that keeps them away from other grains.
🥜 More Recipes Using Peanut Butter
- Chocolate Peanut Butter Cookies - Classic peanut butter cookies with added cocoa powder to make them extra indulgent.
- Peanut Butter Nutella Cookies - Peanut butter cookie dough is swirled with Nutella before being baked.
- Microwave Peanut Butter Fudge - 4 simple ingredients are mixed together, heated in the microwave, and then chilled to set.
- Peanut Butter Mug Cake - A single-serving cake that is loaded with peanut butter!
- Peanut Butter Blossoms - Tender peanut butter cookies that are topped off with chocolate candy.
- Peanut Butter Baked Donuts - Peanut butter donuts are baked in the oven and then topped with peanut butter icing.
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📖 Recipe Card
Oatmeal Peanut Butter Cookies
Ingredients
- 1 cup butter (room temperature)
- 1 cup peanut butter (creamy)
- 1 cup sugar
- ½ cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1¾ cups all-purpose flour (spooned and leveled)
- 2 cups old-fashioned rolled oats
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Using an electric mixer, cream 1 cup butter at medium-high speed for about 1 minute, or until smooth. Add in 1 cup peanut butter, 1 cup sugar, and ½ cup light brown sugar and beat until creamy (about 2 minutes at medium speed).
- Add 2 large eggs, 2 teaspoon vanilla extract, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt and beat until everything is well-combined, scraping down the bowl as needed.
- Set your mixer to low speed and gradually add in 1¾ cups all-purpose flour. Mix in the 2 cups old-fashioned rolled oats (still on low speed) and stop the mixer as soon as everything is combined.
- Transfer the bowl to the fridge and chill the dough for about 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Scoop the dough into 2-tablespoon-sized balls and place them onto your prepared baking sheet, leaving about 3 inches of space in between each cookie.
- Bake in the oven at 350°F (175°C) for 9-12 minutes, or until the edges are lightly browned and the center is still soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
- You'll want to avoid using natural peanut butter in these cookies, as the oil will throw off the wet-to-dry ratio. I prefer using creamy peanut butter, but you can use crunchy if you like!
- For this recipe, use old-fashioned roll oats, not quick oats.
- If you are craving something extra sweet, you can always add in some chocolate chips if you like!
- Don't overbake them! Your cookies are done baking when the edges are lightly golden and the center still looks soft. They will finish baking while cooling on the baking sheet.
- Make Ahead: The dough for these cookies can be chilled in the refrigerator for up to 4 days. When ready to bake, let the dough sit at room temperature for about 30 minutes or it will be too hard to scoop into balls.
- To freeze: You can store your baked oatmeal peanut butter cookies in the freezer for up to 3 months.
- To freeze dough: After portioning your dough into balls, you can place the baking sheet into the freezer for a few hours. Once the balls have frozen, place them into a storage bag or container and freezer for up to 3 months. They can be baked straight from frozen, just add a minute to the baking time.
maria says
My family loved this!
JoJo says
Simple recipe with lots of flavor. Thanks!