Fantastic chewy, peanut-buttery peanut butter oatmeal cookies that everyone will love, plus instructions for freezing the dough for later.
If you’ve never had a peanut butter oatmeal cookie before, friend, you’re in for a treat. 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.
Plus (at least here in California) this isn’t a cookie you see every day, so you set out 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, here’s a small-batch peanut butter oatmeal cookie recipe for you).
And if you don’t feel like eating all two dozen right now, there are instructions below for freezing baked cookies and dough so you can stock up your freezer for later.
Ingredients
- Softened butter: I like to use salted butter in these cookies, but you can replace it with unsalted butter if that’s what you have. Just add an extra 1/8-1/4 teaspoon of salt.
- Peanut butter: Go with a processed brand like Jiff or Skippy, as these give you the most consistent results for baking. You could probably get away with using natural peanut butter if you really want to, but these cookies have not been tested with it, so I can’t guarantee the results.
- Brown and granulated sugar: A mix of brown and granulated sugar is used to sweeten the cookies.
- Large eggs: The eggs in this recipe add moisture to the dough and act as a binder for the rest of the ingredients.
- Vanilla extract: Even in peanut butter cookies, a little vanilla in the dough is such an excellent flavor boost.
- All-purpose flour: Make sure you’re measuring your flour either by weight or using the spoon and sweep method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife). Too much flour and your cookies might not spread correctly.
- Quick-cooking oats: I prefer quick-cook oats for these cookies, but see my note below if you don’t have any on hand.
Baking soda: Baking soda gives the cookies a little lift and (along with the sugar) helps them spread.
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.
How to Make Peanut Butter Oatmeal Cookies
- Set your butter out to soften about an hour before you’re ready to make your cookies. When your butter is properly softened, you should be able to smoosh an indentation into it with your finger, but the butter around it should still hold its shape. To speed up butter softening, cut it into little pieces and place somewhere warm in your kitchen.
- Once butter is softened, cream butter, peanut butter, and sugars together.
- Beat in the eggs and vanilla.
- Beat in the flour, oats, baking soda, and salt.
- Scoop spoonfuls of dough onto baking sheets. Bake cookies 6 to 8 to a sheet because they SPREAD. Cool cookies on the baking sheet for 10 minutes to give them time to firm up, and then transfer them to a cooling rack and enjoy!
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.
FAQ
How to store cookies?
Store these cookies in an airtight container at room temperature for up to 4 or 5 days. For longer storage, freeze for up to 2 months.
Can I add chocolate chips?
Yes!!! !!!! Chocolate chip peanut butter oatmeal cookies are SO good. Add about 2 cups of chocolate chips or chunks to the cookies. I particularly love to make them with milk chocolate chips.
Update: On the advice of some readers, I’ve started making these with peanut butter chips, and OMG, I can’t recommend it highly enough. Add 2 cups of peanut butter chips after you’ve stirred in the oats, and you will not regret it!
More Reader Favorite Desserts
- The Best Snickerdoodles
- Small-batch Chocolate Chip Cookies
- Small-batch Banana Muffins
- Kettle Corn
- Dutch Apple Pie
Baking Notes
- Because of the amount of dough this recipe makes, I prefer to make it in a stand mixer for convenience, but as you can see from the recipe video, you can use a hand-held electric mixer or muscle power and a whisk, and your cookies will come out fantastically well.
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!
Video
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.
Robin says
Can you make these cookies with dairy free butter ? (Example : Earth Balance dairy free sticks )
Tracy says
The texture might be a little different, but it should work just fine.
Bev L. says
Just made these cookies. I used old fashioned oats and chunky peanut butter. I baked them for 13 minutes. These cookies are delicious and very easy to make. I even passed this recipe to my daughter in law. Thanks for sharing!
Tracy says
Thanks, Bev! I’m so glad you enjoyed them!!
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!
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!!
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.
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!!
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!
Vickie Schoonover says
How much Almond flour did you use!!
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!
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!!
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?
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!!
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!!
Jade says
The oatmeal makes for such a good texture! Loved them!
Tracy says
So glad you enjoyed them, Jade!!
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!
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!
Kat says
Best peanut butter cookies I’ve ever had. I used old fashioned oats for that “oaty” texture and they are DELICIOUS! Thank you! I recommend heating one up for 30 seconds in microwave on future days for that fresh baked taste!
Tracy says
Thanks, Kat!! My favorite thing to hear!!
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!
Brenda says
I used crunchy no stir Adam’s Peanut butter. Absolutely amazing. I’ll make this recipe again.
Elena H Hunsaker says
Can I use self rising flour instead. What do I have to cut out. Baking soda and salt???