Peanut Butter Oatmeal Cookies are chewy oatmeal cookies that combine the amazing flavor and texture of oats with the rich, creamy peanut butter to create the perfect treat! They are based on my popular Soft Batch Monster Cookies, but without the chocolate or M&Ms. These soft peanut butter cookies with oatmeal (or are they oatmeal cookies with peanut butter? 🤔) are an easy cookie recipe that you will want to bake again and again, no matter what you call them!
Ingredients & Substitutions
- Butter: I prefer using unsalted butter in this recipe because it lets me control the exact amount of salt in the cookies. If you use salted butter instead, you might want to reduce or skip the added salt to keep the flavor balanced.
- Peanut Butter: I used creamy peanut butter, but if you’re a fan of a little crunch, feel free to use crunchy peanut butter instead.
- Brown Sugar: This recipe uses only brown sugar (no granulated sugar) because it helps make the cookies soft and chewy. Brown sugar has molasses in it, which gives the cookies extra flavor and keeps them moist.
- Oats: I like to use old-fashioned oats (also called rolled oats) in these cookies for the best chewy texture.
Can I Use Quick Oats Instead of Old-Fashioned Oats?
Yes, you can use quick oats instead of old-fashioned oats in peanut butter oatmeal cookies. Quick oats will make the cookies a little softer and less chewy than old-fashioned oats, but they will still taste delicious. For the best chewy texture, I recommend old-fashioned oats, but quick oats are a good substitute if that’s what you have.
Why Chilling the Dough Makes Better Cookies
Chilling peanut butter oatmeal cookie dough makes better cookies because it firms up the butter, so the cookies don’t spread too much while baking. It also gives the oats time to soak up moisture, which helps make them extra chewy and flavorful. If you’re short on time, you can skip chilling, but your cookies may spread more and be a little thinner. They will still be tasty, just not as thick and chewy.
Popular Mix-Ins for Peanut Butter Oatmeal Cookies
Looking to customize your peanut butter oatmeal cookies? Try adding mix-ins like chocolate chips, chopped peanuts, raisins, shredded coconut, or mini M&Ms. These mix-ins make your cookies more flavorful and fun to eat!
- Chocolate chips (milk, dark, or semi-sweet)
- Chopped peanuts or walnuts
- Raisins or dried cranberries
- Shredded coconut
- White chocolate chips
- Mini M&Ms
Can I Freeze Peanut Butter Oatmeal Cookie Dough?
Yes! Peanut butter oatmeal cookie dough freezes very well and can be stored for up to 3 months. For best results, scoop the dough into portions and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen cookie dough balls to a freezer-safe bag or container. When ready to bake, place the frozen cookie dough on a lined baking sheet and add 1–2 extra minutes to the baking time, no thawing needed! Freezing cookie dough also makes it easy to bake just one or two cookies, or what you need! I love that!
How To Store Peanut Butter Oatmeal Cookies
Store peanut butter oatmeal cookies in an airtight container at room temperature for up to 4–5 days. To keep them extra soft, place a slice of bread in the container with the cookies; the bread will help maintain moisture so your cookies stay chewy and fresh.
Can I Freeze Baked Cookies?
Yes! Baked peanut butter oatmeal cookies freeze well and can be stored for up to 3 months. Make sure the peanut butter oatmeal cookies are completely cooled before freezing. Place them in a freezer-safe container or resealable bag with parchment paper between layers to prevent sticking. When ready to enjoy, thaw the cookies at room temperature or warm them in the microwave for a few seconds for that fresh-from-the-oven taste. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Peanut Butter Oatmeal Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (258 g) creamy peanut butter
- 1 ½ cups (300 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 cups (250 g) all-purpose flour
- 1 cup (90 g) old-fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Line baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer with a paddle attachment (or using a handheld mixer), beat the butter on medium-high speed until smooth (about 1 minute).
- Add the peanut butter and beat until combined and creamy, about 2 minutes.
- Add the brown sugar and cream together on medium-high speed until smooth, about 2 minutes.
- Add the eggs one at a time, mixing for about 30 seconds after each addition. Scrape down the sides of the bowl as needed and mix briefly to combine.
- With the mixer off, add the flour, oats, baking soda, and salt. Mix on low until just combined, being careful not to overmix.
- Using a 2-tablespoon scoop, drop rounded portions of dough onto the lined baking sheets about 2 inches apart.
- Place the baking sheets of unbaked cookies into the refrigerator to chill for about 30 minutes. (If letting the dough chill overnight, be sure to cover.)
- When ready, preheat the oven to 350°F. Remove the cookie dough from the refrigerator.
- Bake for 10 minutes, or until the edges are lightly browned and the centers still look soft.
- Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I love the mix of oats and peanut butter! The cookies are soft but have a little texture that I like.
Elizabeth
I love this cookie! What a great idea to mix oatmeal with peanut butter and make a cookie. (And, it is a good balance of both.) Yum!
Stephanie
If you love oatmeal cookies and love peanut butter, try these cookies. They are so easy to make and are just a little different to make them interesting.
Bella
These cookies are so soft with texture from the oats. I love them!
