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.

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

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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.

Add chocolate chips, chopped peanuts, or dried fruits like raisins or cranberries for variations.

A dash of cinnamon adds a warm, spicy note complementing the peanut butter.

Store cookies in an airtight container at room temperature for up to 5 days.

Reheat in the microwave for about 10 seconds to soften before eating.

For a vegan version, substitute butter with vegan margarine or coconut oil and replace the egg with a flax egg.

Substitute all-purpose flour with a gluten-free blend for gluten-free cookies.

You can freeze cookie dough balls for later baking, adding a couple of extra minutes to baking time.