Fantastic chewy, peanut-buttery Peanut Butter Oatmeal Cookies that everyone will love, plus instructions for freezing the dough for later.
If it’s mix and match in the kitchen sort of day, and you feel like smooshing two really good things together to make something even better, you really can’t go wrong with Peanut Butter Oatmeal Cookies.
If you’ve never had one before, you’re in for a treat, because they’re the perfect cookie hybrid. All the satisfying, rich peanut-buttery flavor of a good peanut butter cookie and the bendy, chewy texture and crispy edges of an oatmeal cookie.
They’re addicting as hell.
See Also: The Best Snickerdoodles
Plus (at least here in California) this isn’t a cookie you see every day, so you show up to the office, or a party, or a family dinner with a plate of these, and people are always excited to get something a little different and new.
This recipe will make two-dozen large cookies (no worries small-batch friends, I have a small-batch version of these on the site). They’re great for gifting, and as I mentioned above, parties, but, if you don’t feel like sharing, there are instructions below for freezing baked cookies and dough so you can stock up your freezer for later.
Either way, you should definitely make these this weekend.
Bonus: they’re super easy.
How to Make Peanut Butter Oatmeal Cookies
Peanut Butter oatmeal cookies are made with your standard peanut butter cookie ingredients (butter, peanut butter, sugar, etc.,), plus oats. (Scroll down to the recipe card for the full printable recipe.)
You can make them all in one bowl, and the cookie dough comes together in three simple steps:
- Cream softened butter, peanut butter, and sugars.
- Beat in the eggs and vanilla.
- Stir in the flour, oats, baking soda, and salt.
Nothing new or difficult. You just want to be sure your butter is properly softened to start (you should be easily able to squish it with your finger, but the butter should hold its shape around the indentation). Butter that’s too cold will be difficult to mix, and your dough may end up too dry.
And because of the amount of dough this recipe makes, I prefer to make it in a stand mixer for convenience, but you can use a hand-held electric mixer or muscle power and a whisk, and your cookies will come out just as well.
A Note on Oats
This recipe calls for quick-cook oats (AKA instant or minute oats). These are rolled oats that have been processed into smaller, thinner pieces so they cook more quickly. Using quick-cooked oats gives you a less “oaty” cookie. You’ll still get plenty of texture, but your peanut butter oat cookies aren’t going to taste like a granola bar.
If you normally keep old-fashioned/rolled oats on hand, not a problem. You can either embrace the extra texture and use them as-is or place 2 cups of oats into your food processor, pulse until most of the oats have been cut into smaller pieces and measure out 1 1/2 cups of the processed oats to use in the cookies.
Do not use steel-cut oats. No good can come of that.
Freezing Peanut Butter Oatmeal Cookies
Freezing Baked Cookies: To freeze baked cookies, cool completely, transfer to a freezer bag, and store in the freezer for up to 2 months. When you’re ready to eat one, you can defrost the cookie on the counter for 10 to 15 minutes or just eat it frozen.
Frozen cookies are surprisingly refreshing on a hot day.
Freezing Cookie Dough: To freeze the cookie dough, shape into balls and place on a plate or tray that will fit in your freezer until dough is frozen solid. Transfer frozen dough to a freezer bag and store in the freezer for up to 2 to 3 months.
Baking Frozen Dough: Frozen cookie dough can go directly from the freezer to the oven. Bake on a parchment paper or silicone baking mat-lined baking sheet at 350°F for 13 to 16 minutes, until the top of the cookie/s looks set and bottom edges are lightly browned.
You might also like Small-batch Oatmeal Cookies, Homemade Peanut Butter Sauce, and Do-si-doh Cupcakes.
Peanut Butter Oatmeal Cookies
Ingredients
- 1 cup (8oz, 2 sticks) salted butter softened
- 1 cup (264g) peanut butter creamy or chunky are fine, not natural peanut butter
- 1 cup (200g) brown sugar
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup (180g) all-purpose flour
- 1 1/2 cup quick-cooking oats*
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F. Line three baking sheets with parchment paper or silicone baking mats.
- In a large bowl or the bowl of your stand mixer, combine butter, peanut butter, brown sugar, and granulated sugar. Beat until well-combined and fluffy, 30 seconds to 1 minute.
- Add eggs and vanilla. Beat until completely mixed.
- Add flour, oats, baking soda, and salt. Beat (if using a hand-held mixer or making by hand, use a wooden spoon to stir) until just mixed and a sticky dough forms.
- Scoop golf-ball-sized scoops of batter onto baking sheets, 8 to a sheet as far apart as possible (these cookies SPREAD).
- Bake for 12 to 15 minutes, until cookies are browned around the edges and tops look mostly set. For crispier cookies, bake until cookies look completely set.
- Allow cookies to cool on baking tray. Enjoy!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Josh says
I often buy natural peanut butter – why is it advised not to use it in peanut butter cookie recipes?
Tracy says
Natural peanut butter is less processed, so it doesn’t always react exactly the same in recipes as processed brands (finished product texture will differ slightly, cookies spread more, etc.).
You can definitely try using natural peanut butter, and it will probably work just fine. I just haven’t tested it, so I can’t promise the cookies will look and taste exactly the same as the ones in the photos. Hope that helps!
Rijne O'Malley says
I just made these and they were wonderful! I only cooked them for 8 minutes and they came out perfect. Thank you for posting the recipe.
Tracy says
So glad you enjoyed them! Thanks for taking the time to let me know!
Michelle R Day says
Best Peanut Butter Oatmeal cookies ever! I keep them (a few dozen, lol) rolled in balls in the freezer for quick cookie cravings which around here is almost every day! Even sent them to work with my son and they were gone in 5 minutes flat!
Tracy says
LOL Thank you. I literally couldn’t ask for a higher compliment!
Jade says
The oatmeal makes for such a good texture! Loved them!
Tracy says
So glad you enjoyed them, Jade!!
Barbara Murray says
I used honey roasted smooth peanut butter. I added dark chocolate chips and walnuts .I found this to be a great combination . I also decorated the tops with a little bit of oatmeal before baking.
The recipe simple and comes out so good.
Tracy says
Oooo, that combo sounds so good!!
Ashley says
Tried these with old fashioned oats & natural peanut butter & they were great! I substituted 1/2 of the butter. with 1/2 cup nonfat greek yogurt as well.
Tracy says
So glad to hear they worked out for you, Ashley! Thanks for sharing your substitutions!
Kim says
So glad to know the old fashioned oats work as that is all I have on hand. I cannot wait to make these. Love oatmeal and peanut butter. Together these should be pure heaven!
Tracy says
I hope you enjoy them, Kim!!
Ashley says
In the ingredients it’s say 1 Cup of butter (8oz, 2 sticks)
But one stick of butter IS equal to one cup so I’m not sure if this recipe actually calls for one or two?! Help, please!
Tracy says
Hi, Ashley, it’s definitely 1 cup. In the US, a stick of butter generally weighs 4oz and is 8 tablespoons or 1/2 cup (there are 16 tablespoons in a cup). Are your sticks of butter 8 ounces?
Ida Cerrato says
I used cashew butter because one of my boys has a peanut allergy.They are so fine.The boys love them.
Tracy says
So happy to hear these work with cashew butter and that your boys enjoy them, Ida!!
Sangitha says
Hi, I loved ur recipe… is it compulsory need to add eggs becoz we won’t eat it. Is there any alternative?
Tracy says
Hi, I haven’t ever made these without eggs, so I can’t guarantee how they’ll turn out, but if you want to try using a replacement for the eggs, here’s a good list of alternatives: https://www.biggerbolderbaking.com/egg-substitutes-for-baking/
Hope that helps!
Patt says
These cookies are amazing❣️. Easy to make and delicious 10-*s- + Made with super crunchy peanutbutter and almond flour to be gluten free. Took 13 minutes to bake but worth every minute. Thank you this is a keeper for sure.
Tracy says
So happy to hear you enjoyed them and that these work with almond flour! Thanks for taking the time to let me know!
Lisa says
The best cookies ever!! Husband loved them. 13 minutes was perfect for mine. Easy recipe and tasted amazing!!! Definitely will keep this one!!!
Tracy says
Yay!! I’m so happy you enjoyed them!!
Jayde says
I substituted almond butter for the peanut butter. The cookies turned out sooo good! I took them to my office and everyone raved.
Jenne Maccagli says
These are great, even people who were not big “peanut butter cookie” lovers, loved these. Getting ready to make them again. Perfect recipe.
Tracy says
I’m so happy to hear it, Jenne!!
Ev says
I’ve made hundreds of items on Pinterest, and this is the first review I’ve left. I actually made half the recipe because I was reluctant to waste ingredients. I try a lot of Cooke recipes! Lol. These are great. They actually turned out looking like your photo, which is a 1st, and they are delicious. I added some PB chips and mini chocolate chips and baked for 12 minutes. Crispy on the outside, chewy on the inside.. Oh, I also processed 1 cut of rolled oats, and used crunchy PB. Excellent.
Tracy says
This comment just made my day! Thanks so much for taking the time to report back!