Peanut Butter Oatmeal Cookies

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Peanut Butter Oatmeal Cookies are soft, thick, packed with peanut butter flavor, peanut butter chips and chewy oats in every bite. They’re quick to make, require no chilling, and turn out perfectly every time.

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peanut butter oatmeal cookies

I love making these Peanut Butter Oatmeal Cookies because they taste like my two favorite cookies, oatmeal and peanut butter combined into one! I bake these cookies all year round and for any occasions and love adding them to Christmas cookie trays.

They have the perfect balance of sweetness and nuttiness, and their jumbo size makes them look (and taste) like they came straight from a bakery. The peanut butter chips adds even more pb flavor so peanut butter lovers will love these.

These takes less than 30 minutes to whip up a batch so they are easy even on the busiest day. Whenever I put these on the counter they never last more than a day in my house!

If you love oatmeal and peanut butter cookies, try my Brown Butter Oatmeal Cookies, Peanut Butter M&M Cookies, Peanut Butter Sandwich Cookies and Chewy Oatmeal Cookies.

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key ingredients

• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Old-Fashioned Oats: The star ingredient! Adds a wholesome and nuttiness flavor. Be sure not to use quick oats or instant oats as it can change the texture. Gluten-free oats could also be used.
• Baking soda and baking powder: Used as a leavening agent.
• Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Peanut butter chips: Makes these extra decadent and gives the cookies a Reese’s peanut butter flavor.
• Peanut butter: Make sure to use creamy peanut butter such as Jif or Skippy brand that’s already stirred and has a little sugar already. I use Skippy’s natural creamy peanut butter but any creamy style will work. Be sure not to use a peanut butter that has oil sitting at the top if you use a natural peanut butter, it won’t work because it will be too oily.

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how to make peanut butter oatmeal cookies

Mix dry ingredients together: Preheat oven to 350 degree F and line baking sheets with parchment paper or silpat mats. In a medium bowl, whisk together the flour, baking soda, baking powder and ground cinnamon.

Beat butter and sugars: In a large mixing bowl, using an electric mixer or stand mixer with a paddle attachment, cream together the butter and sugars until light and creamy. About 2-4 minutes.

Add in the peanut butter, vanilla extract and eggs: Mix until combined. Be sure to scrape down the sides of the bowl and mix again.

Add the dry ingredients to the wet ingredients Mix just until combined and a dough has formed. Add in oats and peanut butter chips and stir again.

Bake and enjoy! Use a large cookie scoop to form cookie dough balls (about 4 tablespoons of cookie dough). Place on prepared cookie sheet 2 inches apart. Bake for 10-12 minutes or just until the edges turn a light golden brown. Let cool for a few minutes before transferring to a wire cooling rack. Enjoy!

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tips & Variations

• Smaller cookies: Use a mini cookie scoop to scoop the dough to make regular or mini sized cookies. Be sure to reduce the baking time by a few minutes.
• Chocolate variation: You swap the peanut butter chips for semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, chocolate chunks, or chopped chocolate to get large chunks.
• Make the cookie dough in advance: Leave the cookie dough in the fridge or freezer for up to 3 days. The dough will be very firm so make sure to bring the cookie dough to room temperature and then continue on to baking in the instructions.
• Room temperature ingredients: It’s important that your butter and eggs are at room temperature. They incorporate with the other ingredients so much better and will help your cookies stay tender and soft.
• Perfect cookie shape: These cookies form the perfect round shape everytime when you use an ice cream scoop. I also use a large round cookie cutter or the rim of a large drinking glass and swirl it around the cookie in a circular motion. 
• Add ins: Chopped nuts, shredded coconut, mini or regular M&Ms, Reese’s Pieces, dried cranberries or raisins.

Can I make these into cookie bars?

Yes! I would recommend using a 13×9 inch baking dish and line with parchment paper. Once cookie dough comes together, transfer batter to baking dish press into an even layer. Sprinkle top with more peanut butter chips.

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leftovers & storage

Make-ahead and frozen cookie dough: Place the balls of dough into the freezer and freeze for 1 hour so the cookies are firm. Transfer the cookies to a freezer-safe zip lock bag (gallon size works great) and store in the freezer for up to 3 months. You can also skip scooping the dough into balls and just form one big dough ball to freeze to scoop later.

When you are ready to bake your frozen cookies, place the cookies on a baking sheet and bake as directed, adding about 3-4 minutes to the baking time.

To-store: Store leftover cookies at room temperature in an airtight container, large freezer bag, or cover dish with plastic wrap. They will stay fresh for up to 1 week.

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