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You are here: Home / Recipes / Small-batch Peanut Butter Oatmeal Cookies

Small-batch Peanut Butter Oatmeal Cookies

02/21/19 | Cookies, Desserts, Recipes, Small-batch Dessert

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These Small-batch Peanut Butter Oatmeal Cookies are the perfect cookie hybrid. They’re rich and peanut buttery, bendy and chewy, and absolutely the best of both worlds.

Picture of a stack of Small-batch Peanut Butter Oatmeal Cookies on a white plate.

A few weeks ago, I posted these (AMAZING) Peanut Butter Oatmeal Cookies. It was a big-batch recipe meant for sharing and freezing, so I promised that I’d add a small-batch version ASAP for those of you who are here for small-batch desserts.

So here we go. Let’s make a cute little batch of Peanut Butter Oatmeal Cookies and share with no one.

Pile of Small-batch Peanut Butter Oatmeal Cookies of a white plate.

If you haven’t ever tried this combo, do yourself a favor and make these immediately, because PB and Oatmeal are basically a perfect pairing. The hybrid cookies are rich and peanut buttery, bendy and chewy, and absolutely the best of both worlds.

See Also: Small-batch Snickerdoodles

Even if you’re someone who doesn’t usually go for oatmeal cookies (I am one of those people), you might be surprised at how much you like these.

This recipe uses quick-cook oats, which are processed into thinner, smaller pieces, so they’re much less “oat-y” than a lot of oatmeal cookies, and the chewiness the oats add to the peanut butter cookie is surprisingly appealing.

And, I feel like I say this about all of my small-batch cookie recipes, but it’s true of all of my small-batch cookie recipes, these are some super easy cookies to make. You just need one bowl and about 10 minutes to mix everything together, and you’ll have cookie dough ready to go into the oven.

Photo of two peanut butter oatmeal cookies on a plate with a glass of milk.

Peanut Butter Oatmeal Cookie Recipe Notes

  • This recipe calls for quick-cook oats (also called instant or minute oats). If you only have old-fashioned oats, you can use them, but the cookies will have a more rustic texture. You can also pulse a slightly heaping 1/3 cup of old-fashioned oats in a food processor or the chopper attachment for an immersion blender (those things are SO handy) until most of the oats have been cut into smaller pieces.
  • This recipe does use softened butter, so you will need to plan ahead, but if you’re in a real hurry for cookies, chop your butter into little pieces, set it somewhere warm, and it should be ready to use by the time your oven is preheated and you’ve measured out the rest of your ingredients.
  • This recipe uses just one egg yolk. Check out these Egg White Recipes for ideas on what to do with the leftover egg white.
  • Looking for more small-batch recipes? Try these Oatmeal Cookies, Peanut Butter Cookies, Small-batch Monster Bars, and Chocolate Chip Cookies.
Small-batch Peanut Butter Oatmeal Cookies

Small-batch Peanut Butter Oatmeal Cookies

These Small-batch Peanut Butter Oatmeal Cookies are the perfect cookie hybrid. They're rich and peanut buttery, bendy and chewy, and absolutely the best of both worlds.
5 from 14 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings (Hover or Click to Change Yield): 6 cookies
Calories: 244kcal
Author: Tracy

Ingredients

  • 1/4 cup (2oz) salted butter softened
  • 1/4 cup (50g) brown sugar
  • 3 tablespoons (38g) granulated sugar
  • 1/4 cup (64g) peanut butter creamy or chunky*
  • 1 large egg yolk
  • 1 1/2 teaspoons milk any percentage
  • 1/4 teaspoon vanilla extract
  • 1/4 cup + 2 tablespoons (45g) all-purpose flour
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/3 cup quick-cooking oats*

Instructions

  • Preheat your oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
  • In a medium bowl, combine butter, brown sugar, granulated sugar, and peanut butter, and beat until light and fluffy.
  • Add egg yolk, milk, and vanilla, and beat until well-combined.
  • Add flour, baking soda, salt, and oats. Use a wooden spoon to stir until a sticky dough forms.
  • Drop golf-ball-size spoonfuls of dough onto the baking sheet as far apart as possible—these cookies will spread.
  • Bake for 12 to 15 minutes, until the tops of the cookies look set.
  • Cool on the baking tray for at least 10 minutes. Serve and enjoy!

Notes

* These cookies have not been tested with natural peanut butter. 
*If you only have old-fashioned oats, you can use those, but the cookies will have a more rustic texture. You can also pulse a slightly heaping 1/3 cup of old-fashioned oats in a food processor until most of the oats have been cut into smaller pieces.
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

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.

Comments | 17 comments

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Comments

  1. Christy says

    August 9, 2021 at 11:25 am

    5 stars
    these are very good! I used natural peanut butter, coconut sugar to replace the brown sugar and a very small egg since that’s all I had. I also put the batter in the refrigerator so they didn’t spread out so much. Thanks for the smaller recipe!

    Reply
    • Tracy says

      August 9, 2021 at 4:08 pm

      So glad you enjoyed them, Christy!

      Reply
  2. Bonnie says

    August 2, 2021 at 5:06 am

    5 stars
    OMG these are the bomb. I used whole old fashioned oats and added 1/4 cup mini dark choc chips. I used Skippy brand PB. Hubby didn’t like this Peanut butter so I thought I would use it up and make cookies, well! Hubby loved them as did I. Will def be making them again.

    Reply
    • Tracy says

      August 5, 2021 at 7:45 am

      Lol the perfect way to use up unwanted peanut butter!!So glad you both enjoyed them!

      Reply
  3. Linda says

    July 29, 2021 at 11:51 am

    5 stars
    These are my go to cookies. Delicious.

    Reply
  4. Emily M Hinkle says

    March 8, 2021 at 8:00 am

    This recipe is simple I love it and my husband ,I will bake again.thanks i found this recipe for two people.

    Reply
    • Tracy says

      March 9, 2021 at 2:41 pm

      So happy to hear it, Emily!!

      Reply
  5. Kels says

    May 17, 2020 at 10:09 pm

    5 stars
    YUM

    Reply
    • Tracy says

      May 19, 2020 at 11:52 am

      Yay!

      Reply
  6. Kathy says

    May 11, 2020 at 6:19 pm

    5 stars
    Just made these.. THEY ARE AMAZING! I can’t wait to try the other small batch recipes. Thanks for sharing it ♥️

    Reply
    • Tracy says

      May 12, 2020 at 12:45 pm

      SO glad you enjoyed them, Kathy!!!

      Reply
  7. Clare says

    April 21, 2020 at 2:00 am

    Just made these excellent cookies. I only had the whole oats and was too lazy to process but they are really good. I love the small batch recipes.

    Reply
    • Tracy says

      May 11, 2020 at 1:22 pm

      Thanks, Clare! So happy you enjoyed them!

      Reply
  8. JANELLE says

    April 16, 2020 at 2:26 pm

    5 stars
    Great cookies!!!

    Reply
    • Tracy says

      April 16, 2020 at 3:22 pm

      Yay, thanks!! 🙂

      Reply
  9. Terry says

    December 10, 2019 at 12:55 pm

    5 stars
    Baked these today. Very good. Very tasty. Thanks.

    Reply
    • Tracy says

      December 10, 2019 at 4:14 pm

      So thrilled you enjoyed them, Terry!!

      Reply
5 from 14 votes (7 ratings without comment)

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Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
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