Peanut Butter Oatmeal Cookies

5 from 1 vote

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These Peanut Butter Oatmeal Cookies are a soft baked, sweet cookie to add to your cookie repertoire! It’s that chewy texture of a classic oatmeal cookie crossed with a yummy peanut butter cookie. And of course you can add chocolate chips to take these over the top.

hand holding peanut butter oatmeal cookie

I love this new take on oatmeal cookies! Not as extreme as my loaded Monster Cookies but just as delicious! Made with simple pantry ingredients, these cookies are:

  • Sweet and Chewy
  • A little Salty, thanks to the peanut butter
  • Baked softly in a 325 degree F with a slightly crunchy edge

All Natural Peanut Butter vs. Jif or Skippy

I recommend using a Jif or Skippy peanut butter for this cookie recipe, mainly because I know it is a consistent product regardless of where you buy it. As much as I love all-natural peanut butters, they separate. Since we will stir our peanut butters differently (and typically very unevenly), it would be hard to get the same consistent cookie across the board. Also, there is more peanut oil in all natural peanut butters, which would create a flatter cookie.

Noe, I’m not saying you CAN’T use all natural peanut butter in this recipe; you absolutely can! But just be prepared to add more flour in if they happen to bake a little flat and crispy. Also, all natural peanut butters can be naturally saltier which you will notice in the finished cookie.

How to Make Peanut Butter Oatmeal Cookies

Preheat oven to 325 degrees. Line two light-colored baking sheets with parchment paper and set aside.

In a large bowl, cream butter, peanut butter, brown sugar and granulated sugar together until light and fluffy, about 3-4 minutes. Stir in eggs and vanilla until well combined. Slowly incorporate remaining ingredients until the dough has just come together. Scoop into cookies and place on prepared sheets. Bake 9-12 minutes or until edges are golden brown and the centers are soft but not gooey. Cool 5 minutes on the hot baking sheet before transferring to cooling racks. Store in airtight containers for up to 3 days.

peanut butter oatmeal cookie dough

Two Tricks for Baking Soft Cookies

I don’t really like crispy cookies and have gotten really really good at baking soft cookies. The trick really comes down to two simple things: oven temperature and cookie sheets.

Oven Temperature

While most cookies are baked at 350 degrees F for a crispy edge and a soft center, using 325 degrees F gets you softer edges and cookie all the way through. Yes, you will have to bake it a few minutes longer, but if you love soft cookies like I do, it will be well worth it.

Baking Sheets

I recommend using a heavier, light colored half sheet pans for baking all cookies. I use aluminized steel pans from USA pans because they hold their heat well, and they bake all cookies evenly across the board. Using darker pans mean darker cookie edges and bottoms before the centers are baked.

Storage Directions

At room temperature these Peanut Butter Oatmeal Cookies will last about 3 days, as long as they are in air tight containers. The longer they sit, the less ‘fresh’ they will taste, but its nothing that a quick 5 second zap in the microwave can’t handle.

You can scoop and freeze the cookie dough and bake them fresh as needed, or bake them all and then freeze. Store baked cookies in an airtight, freezer-safe container for up to 3 months.

peanut butter oatmeal cookies on plate

While I have a very full archive of cookie recipes, here are some of my favorites:

peanut butter oatmeal cookies on plate
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5 from 1 vote

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies are a soft baked, sweet cookie to add to your cookie repertoire!
servings 36 small cookies
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Ingredients

Equipment

  • 2 half sheet pans

Instructions

  • Preheat oven to 325 degrees. Line two light-colored baking sheets with parchment paper and set aside.
  • In a large bowl, cream butter, peanut butter, brown sugar and granulated sugar together until light and fluffy, about 3-4 minutes. Stir in eggs and vanilla until well combined.
    adding eggs and vanilla to peanut butter oatmeal cookie dough
  • Slowly incorporate remaining ingredients until the dough has just come together.
    peanut butter oatmeal cookie dough
  • Scoop into cookies and place on prepared sheets. Bake 9-12 minutes or until edges are golden brown and the centers are soft but not gooey.
    peanut butter oatmeal cookie dough scooped onto baking sheet
  • Cool 5 minutes on the hot baking sheet before transferring to cooling racks. Store in airtight containers for up to 3 days.
    hand holding peanut butter oatmeal cookie

Notes

I use and prefer salted butter for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon.

Nutrition

Calories: 115kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 95mg | Potassium: 65mg | Fiber: 1g | Sugar: 8g | Vitamin A: 94IU | Calcium: 13mg | Iron: 1mg
Course: Cookies, Dessert
Cuisine: American
Keyword: how to make oatmeal cookies, oatmeal cookie recipe, oatmeal cookies

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3 Responses
  1. Melissa Whittaker

    5 stars
    We loved these peanut butter oatmeal cookies! So yummy especially because we added chocolate chips to the mix too. Can’t go wrong with PB and chocolate.

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