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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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 cookies
Calories 244kcal
Author Tracy


  • 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*


  • 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!


* 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.


Calories: 244kcal