Delight in these satisfying Peanut Butter Oatmeal Cookies! With a hint of cinnamon, crisp edges, and a chewy center, these wholesome cookies made with rolled oats and creamy peanut butter are sure to please!
When I discovered peanut butter oatmeal cookies, I had no clue just how amazing they were going to be. I mean, I love a good peanut butter cookie as much (or more!) than the next baker. And Oatmeal Cookies, in my book, are totally underrated. But combining the two? It sounded a little… underwhelming.
Until I tasted one! Now, I’m a believer. These cookies are the epitome of sweet, wholesome, comforting cookies! They are perfect for a cozy afternoon snack: hearty enough to be satisfying, and sweetly cinnamon-scented like an old-fashioned cookie Grandma might grace made.
I’m glad you asked! There’s a lot to love about peanut butter oatmeal cookies, which is not surprising, since they’re basically a combination of two beloved cookie recipes. Here’s the scoop (see what I did there!):
- The Taste: Imagine a cinnamon-scented oatmeal cookie, made with wholesome oats, brown sugar, and butter. Now add soft, creamy peanut butter! It’s an irresistible combination!
- The Texture: I am a big fan of soft cookies, and these are so soft and tender, like a really good sugar cookie. With the added texture of the oats, a little extra richness from the peanut butter, and a sparkly coating of white sugar, I could eat these for days!
- The Easiness: These cookies come together in no time flat, especially if you use a stand mixer. You don’t even have to chill the dough before baking.
So let’s take a look at the ingredients list for peanut butter oatmeal cookies. Everything here is simple and wholesome, perfect for making these ultra-cozy treats!
- Oats: I use old-fashioned oats, not quick oats, for the best texture and flavor.
- Flour: Along with the oats, a bit of all-purpose flour forms the base of the cookie dough.
- Baking Soda: A little bit of baking soda keeps the cookie dough from being heavy.
- Salt: Just a pinch or two; I use kosher salt.
- Cinnamon: Ground cinnamon is so good with oats and peanut butter!
- Butter: Soften the unsalted butter at room temperature until it is cool but not hard.
- Creamy Peanut Butter: You can use creamy or crunchy peanut butter. Creamy is my favorite!
- Sugar: You’ll need some sugar for the dough, plus a few tablespoons for rolling the cookies.
- Brown Sugar: Be sure to pack the light brown sugar into the measuring cup in order to get the right amount.
- Egg: One large, whole egg helps to bind everything together.
- Vanilla: Pure vanilla extract gives the best flavor!
To make the cookies you’ll want to cream the butters and sugars together, and follow those with the liquid and dry ingredients. It’s so simple, and makes the perfect soft cookie!
- Prep the Oven and Cookie Sheets. Before you get started, preheat the oven to 350°F and line your cookie sheets with parchment paper, or use silicone baking mats.
- Mix the Dry Ingredients. In a medium-sized mixing bowl, whisk the old fashioned oats together with the flour, baking soda, salt, and cinnamon. Set this aside for now.
- Cream the Butters and Sugars. Place the softened butter, the peanut butter, the granulated sugar, and the light brown sugar in the bowl of a stand mixer, or a large mixing bowl if you’re using a hand mixer. Cream the ingredients together on medium speed for about 2 minutes, scraping the sides of the mixing bowl occasionally, until the mixture is light and fluffy.
- Add the Liquids. Next, add the egg and vanilla extract to the bowl. Mix until well combined.
- Add the Dry Ingredients. Turn the mixer to low speed, and add the dry ingredients to the butter mixture. Mix until just combined. Don’t overmix, or the cookies will be tough.
- Shape the Cookies. Put three tablespoons of granulated sugar in a small bowl, for rolling the cookies. Using a medium sized cookie scoop (I used a size #40, which has about 1 ½ tablespoons of dough in each scoop), scoop out the dough and shape into balls. Roll each one in the sugar to coat on all sides.
- Bake. Place the balls of dough on the cookie sheets, spacing them about 2 inches apart. Bake for 11-12 minutes, until the cookies are lightly golden brown and just set.
- Cool. Remove the cookies from the oven, and rap the cookie sheet against the counter a few times to help break up any air pockets. Let the cookies cool on the cookie sheets for 5 minutes or so, before moving to a cooling rack. Cool them completely before serving.
My Favorite Tips
Peanut butter oatmeal cookies are sure to be a regular in your baking rotation once you try them. And to make them the best they can be, take a look at these helpful tips! Happy baking!
- Use the Right Peanut Butter: All-natural peanut butter made from just peanuts is great for a PB&J, but when you’re making cookies, commercial peanut butter (like Jif) works best. It’s lighter and has a better baking consistency.
- Oat Varieties: I prefer the soft yet firm texture of old-fashioned oats in my peanut butter oatmeal cookies, but you can use instant or quick-cooking oats for a smoother texture. Avoid steel-cut oats for these cookies.
- Watch the Time: Bake until just set for soft cookies, or a little longer for crisper cookies.
Yummy Variation Ideas
You don’t have to stick to just cinnamon and sugar in these beauties! There are tons of delicious ways to change things up. Here are some of my favorite toppings and mix-ins:
- Chocolate chips or white chocolate chips
- Mini peanut butter cups
- Mini marshmallows
- M&Ms or Reese’s Pieces
- Dried fruit and/or nuts (for a granola bar taste)
- A drizzle of melted white or dark chocolate (or both)
I recommend storing peanut butter oatmeal cookies at room temperature. Just wait until they are fully cooled, and then place them in airtight containers or zip-top bags. They’ll keep for up to one week. Pro tip: put a slice of sandwich bread in the container along with the cookies to keep them soft.
What About Freezing Them?
Sure, these freeze very well! Just place the cooled cookies in airtight containers or bags, and freeze for up to one month. Thaw at room temperature before serving.
- 1 cup old fashioned oats
- ⅓ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 5 tablespoons unsalted butter, softened
- ⅓ cup creamy peanut butter
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 3 tablespoons granulated sugar, for rolling dough
- Preheat the oven to 350°F. Prepare 2 cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, combine old fashioned oats, all-purpose flour, baking soda, kosher salt, and ground cinnamon; whisk together.
- In the bowl of a stand mixer, cream unsalted butter, peanut butter, granulated sugar, and light brown sugar together on medium speed for approximately 2 minutes. Scraping the sides of the mixing bowl as needed.
- Next, add the egg and vanilla extract. Mix until well combined.
- Reduce the mixer speed to low and add the oat/flour mixture. Mix until just combined.
- In a small bowl add 3 tablespoons of granulated sugar. Using a medium sized cookie scoop (I used a size #40 cookie scoop – 1.5 tablespoons worth of dough in each scoop), roll dough into a ball, place in bowl of sugar and coat on all sides. Add dough to cookie sheet. Place each dough ball about 2 inches apart.
- Bake for 11-12 minutes, until lightly golden brown. Remove from oven. Rap the cookie sheet against the counter several times to help break air pockets, then allow to cool for 5 minutes before moving to a cooling rack.
- Allow to cool completely before serving! Store in an airtight container at room temperature for up to a week. To keep cookies soft and chewy, store with a slice of sandwich bread.
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