Name: Oatmeal Peanut Butter Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup peanut butter (creamy or chunky); 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 3/4 cup all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt (optional); 1 cup old-fashioned oats

Jump to Recipe·Print Recipe

I love these Oatmeal Peanut Butter Cookies for their perfect balance of chewy oats and creamy peanut butter. They bake up soft with just the right amount of sweetness, making them a satisfying treat any time of day.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup (1 stick) unsalted butter, softened

½ cup peanut butter (creamy or chunky)

½ cup brown sugar

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

¾ cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt (optional)

1 cup old-fashioned oats

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the egg and vanilla extract until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Stir in the oats by hand to keep the texture chunky and well distributed.

Scoop dough in 1 to 2 tablespoon-sized portions onto the baking sheet, spacing them about 2 inches apart. For the classic peanut butter cookie look, flatten each cookie slightly with a fork in a criss-cross pattern (this step is optional).

Bake for 10–12 minutes, or until the edges turn golden and the centers are set.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 18 to 20 cookies depending on the size. I usually spend around 15 minutes prepping and about 12 minutes baking, so it’s great for a quick batch of homemade cookies.

Variations

I like to mix things up by adding chocolate chips, chopped peanuts, or dried fruits like raisins or cranberries. A dash of cinnamon in the dough adds a warm, spicy note that complements the peanut butter nicely.

Storage/reheating

I store these cookies in an airtight container at room temperature, where they stay soft and fresh for up to 5 days. If I want to reheat them, I pop them in the microwave for about 10 seconds to soften them up again.

FAQs

Can I use natural peanut butter instead of regular peanut butter?

Yes, you can use natural peanut butter, but it might affect the texture slightly since it tends to be less creamy and more oily. I recommend stirring the peanut butter well before measuring.

Are these cookies gluten-free?

The recipe uses all-purpose flour, so it’s not gluten-free as is. However, you can substitute the flour with a gluten-free flour blend to make it safe for gluten-free diets.

Can I freeze the cookie dough?

Absolutely! I usually scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. When ready to bake, just add a couple of extra minutes to the baking time.

How do I make these cookies vegan?

To make a vegan version, swap the butter for vegan margarine or coconut oil, and replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoon water, mixed and chilled).

Can I use quick oats instead of old-fashioned oats?

I prefer old-fashioned oats for their chewy texture, but quick oats can be used in a pinch. The texture will be softer and less chewy.

Conclusion

I always come back to this oatmeal peanut butter cookie recipe when I want a simple, satisfying homemade treat. It’s versatile, quick to make, and yields soft, flavorful cookies that everyone loves. Whether plain or with mix-ins, these cookies hit the spot every time.

Recipe:

Oatmeal Peanut Butter Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 27 minutes
Yield: 18 to 20 cookies
Diet: Vegetarian

Print Recipe

Description

Soft and chewy oatmeal peanut butter cookies with a perfect balance of creamy peanut butter and hearty oats, easy to make with simple pantry staples.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Stir in the oats by hand to keep the texture chunky and well distributed.
Scoop dough in 1 to 2 tablespoon-sized portions onto the baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with a fork in a criss-cross pattern (optional).
Bake for 10–12 minutes, or until the edges turn golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.