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 go crazy for them!
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).
1 cup butter, 1 cup peanut butter, 1 cup sugar, ½ cup light brown sugar
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.