Go Back
–+ servings
peanut butter oatmeal cookie recipe

Peanut Butter Oatmeal Cookies

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 2 Baking sheet
  • 2 parchment paper sheet
  • 1 Cookie scoop or tablespoon
  • 1 Cooling rack

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup old-fashioned rolled oats
  • 1/2 cup semi-sweet chocolate chips optional
  • 1/2 cup roasted peanuts chopped, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large bowl, cream the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
  • Beat in the egg and vanilla extract until fully combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet mixture and mix on low until just combined.
  • Fold in the rolled oats and, if using, the chocolate chips and chopped peanuts.
  • Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart.
  • Gently flatten each mound slightly with your fingers or the back of a spoon.
  • Bake for 9 to 11 minutes until the edges are set and lightly golden but centers look slightly soft.
  • Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to rest for an additional 5 minutes before serving.

Notes

For chewier cookies, slightly underbake and let carryover heat finish the centers, and for crispier edges, bake an extra minute and cool fully on the sheet. If your dough seems too sticky, chill it for 20 minutes to make scooping easier. Old-fashioned oats provide the best texture, but you can substitute quick oats for a softer, less toothy bite. Use a natural peanut butter only if it’s well-stirred and stable; otherwise, stick with conventional creamy for consistent spread. Add a pinch of cinnamon for warmth or swap chocolate chips for raisins to vary flavor. Store cookies in an airtight container with a slice of bread to keep them soft for days, or freeze portioned dough balls to bake fresh on demand.
Tried this recipe?Let us know how it was!