Chewy Peanut Butter Oatmeal Cookies

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Guess what, my friends? I’ve found the ultimate comfort snack. It is, of course, a cookie. Check out these chewy peanut butter oatmeal cookies! They’re the perfect mix between a traditional peanut butter cookie and an oatmeal cookie (but there are no raisins – yay!). They’re an absolute must-try for anyone with even half half a sweet tooth.

Cookies laying on parchment paper on an old cookie sheet.

The Goodness of Chewy Peanut Butter Oatmeal Cookies

Let’s start with the most important aspect of these cookies-just how good they are! These peanut butter oatmeal cookies have a soft, chewy interior with a slightly crisp edge. And then there’s the unmistakable nutty richness of peanut butter, and the hearty, wholesome texture of rolled oats. Each bite is so full of flavors and textures, they’ll have you reaching for seconds (and thirds).

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If you ask me, the thing that make these cookies so exceptional is the combination of ingredients. Peanut butter brings a creamy, savory note to balance out the sweetness of the cookie dough. And the oats not only add chewiness, but also provide a subtle nutty flavor and a hint of earthiness. These cookies are both satisfying and comforting. They. Are. Incredible.

Cookies spread out on a cookie sheet, one with a bite out of it and a glass of milk.

Baking Your Own Chewy Peanut Butter Oatmeal Cookies

Now that we’ve established why these cookies are heavenly, it’s time to talk about the fun part-making them. Here’s the ingredients you’ll need to make a batch:

  • 3/4 cup flour
  • 3/4 cup rolled oats
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup peanut butter, smooth
  • 1/2 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
Cookies spread out on a cookie sheet.

The Simple Process to Make the Cookies

  1. Preheat your oven to 350°F (175°C) and line 3 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, rolled oats, baking soda, and sea salt and set aside.
  3. In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
  4. Beat in the egg and vanilla extract and mix until fully incorporated.
  5. Add the dry mixture to the wet ingredients and mix to combine, but don’t over-mix.
  6. Using a 2 TBS cookie scoop scoop the dough onto linked baking sheets, 2 inches apart.
  7. Bake for 10-11 minutes or until the edges are golden brown but the centers are still soft. The cookies will puff up slightly during baking, but should not be brown on top.
  8. Allow the cookies to cool on the baking sheet for a 5 minutes before transferring them to a wire rack to cool completely.

Oatmeal cookie lovers, you’ve got to try these No Bake Oatmeal Cookies Without Cocoa they’re so yummy.

A cookie with a bite out of it balancing on a glass of milk.

Here’s a Fun Idea!

These cookies are the perfect size and hearty texture to make Ninja Creami Vanilla Ice-Cream cookie sandwiches. Let your ice-cream warm slightly so it softens. Then, using a cookie scoop, scoop ice-cream onto the center of one cookie, gently press another cookie on top and press flat. Stack the cookie sandwiches in rows inside a Ziplock bag or airtight container and freeze.

Storing Your Cookies

So, you’ve baked a batch of these irresistible cookies, but what if you can’t devour them all in one go? No problem! Here are my best tips on how to store them for lasting freshness.

  1. Room Temperature: If you plan to consume the cookies within a few days, store them in an airtight container at room temperature. You can place a slice of bread inside the container to help maintain their soft, chewy texture.
  2. Freezing: To keep your cookies fresh for an extended period, consider freezing them. Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 3months.
  3. Thawing: When you’re ready to enjoy a frozen cookie, simply let it thaw at room temperature for about 30 minutes, and it will be just as delicious as the day you baked it.
Peanut butter oatmeal cookies sitting on a brown plate with a glass of milk in the background.

Questions About This Recipe

Yes! You can use regular smooth or crunchy peanut butter to make these cookies. Crunchy peanut butter adds even more crunch to the cookies.

I don’t recommend using natural peanut butter; however. It doesn’t bake the same/well and the cookies won’t turn out the same.

Yes! Easily, in fact. Just hit the 2x on the recipe card and it’ll convert the ingredients for you. The doubled recipe should make approximately 45 of the 2 TBS scoop size cookies.

Yes! You can use any size cookie scoop you’d like. Just remember that bigger the cookies will require a different baking time, so keep an eye on them and adjust the baking time as needed.

Yes. But keep in mind the rolled (or old-fashioned) oats are what gives these cookies their fabulous texture and chew. If you use quick-cooking oats, they’ll be a smoother, flatter cookie.

These chewy peanut butter oatmeal cookies are the epitome of homemade comfort and indulgence. So, roll up your sleeves, preheat that oven, and let the aroma of these peanutty (I just made that up, but I like it!) cookies fill your kitchen. Bake, share, and savor the joy they bring-because there’s truly nothing quite like the magic of homemade chewy peanut butter oatmeal cookies!

Cookies laying on parchment on a cookie sheet.

Chewy Peanut Butter Oatmeal Cookies

By: Kristine Underwood
These chewy peanut butter oatmeal cookies are the perfect blend of nutty goodness and wholesome comfort. Each bite offers a variety of flavors and textures, from the creamy richness of peanut butter to the hearty, chewy oats. They'll become your new favorite cookie.
4.90 from 19 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sweets & Dessert
Cuisine American
Servings 22 cookies
Calories 132 kcal

ingredients
 
 

  • 3/4 cup flour
  • 3/4 cup rolled oats (may use quick-cooking oats for a smoother texture)
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup peanut butter (smooth or crunchy – not natural peanut butter)
  • 1/2 cup brown sugar (packed)
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla extract

INSTRUCTIONS

  • Preheat oven 350 degrees and line 3 baking sheets with parchment paper or silicone baking mats.
  • In a medium size bowl whisk together the flour, rolled oats, baking soda, and sea salt and set aside.
    3/4 cup flour, 3/4 cup rolled oats, 1 tsp baking soda, 1/2 tsp sea salt
  • In a large bowl, cream butter, peanut butter, brown sugar, and sugar together with an electric mixer until light colored and fluffy. About 1-2 minutes.
    1/2 cup unsalted butter, 1/2 cup peanut butter, 1/2 cup brown sugar, 1/3 cup sugar
  • Add egg and vanilla and continue mixing for 1 minute, until smooth.
    1 egg, 1 tsp vanilla extract
  • Add dry ingredients to the wet and mix with a rubber spatula until just combined. The dough will be light, fluffy, and sticky.
  • Using a 2 TBS cooke scoop, scoop dough onto lined baking sheets. Bake one pan at a time, in the center of the oven for 10-11 minutes, rotating the pan halfway through to ensure even baking.
  • Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.

Notes

*Make sure to read the cookie baking tips to get answers to common questions about baking cookies.

Nutrition

Serving: 1 cookieCalories: 132kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 19mgSodium: 133mgPotassium: 59mgFiber: 1gSugar: 9gVitamin A: 140IUCalcium: 12mgIron: 0.5mg
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29 Comments

  1. I just love a good homemade peanut butter cookie! 🙂 The addition of the oats is a great idea – very yummy!5 stars

    1. Oh my gosh, me too Carrie. Thanks so much, I’m glad to hear you enjoyed the cookies!

  2. Thank you very much for sharing your recipes! I love trying new things including cooking new recipes! Thanks again we appreciate you5 stars

    1. Hi Nakia! Thanks so much for your sweet words, I appreciate YOU too!

  3. My wife made these I love them. The recipe is in our favorite file.5 stars

    1. Hi Bill! Thank you so much, I’m thrilled to hear you love the cookies too. 🙂

  4. I could not do a taste test. They came out amazing looking. My husband was given two immediately out the oven. He did not like it, to soft,he let the other harden and cool. He enjoyed it. My grandchildren and daughter will do the taste test tomorrow. Iam sure it will be favorable.5 stars

    1. Hi Regina! Thank you so much for the feedback on these cookies! I’m glad to hear your husband enjoyed them once they set up and I’m hopeful the grandchildren gobble them up too. 🤞🏻Happy baking!