Made with creamy peanut butter and hearty oats, these peanut butter oatmeal cookies are soft, chewy, and full of flavor. Each bite has a tender center, crisp edges, and just the right amount of crunch from chopped peanuts.
These peanut butter oatmeal cookies check all the right boxes. They’re soft, chewy, and packed with rich peanut butter flavor! The oats give them that classic, hearty oatmeal raisin cookie texture, while the chopped peanuts add a little crunch in every bite. They bake up with crisp edges and perfectly soft centers, and the sweet-salty combo is just plain addictive. If you’re a peanut butter lover, this is one cookie recipe you’ll come back to again and again.
Peanut Butter Oatmeal Cookies You’ll Make On Repeat
- Big peanut butter flavor. A full ½ cup of creamy peanut butter gives these cookies that rich, nutty flavor you’re craving.
- Soft, chewy texture. Thanks to brown sugar, butter, and just the right amount of oats, these bake up thick and tender with chewy centers.
- Salty-sweet perfection. Chopped salted peanuts add a little crunch and bring out the sweetness of the dough in the best way.
- Everyday ingredients. Nothing fancy here, just simple pantry staples you probably already have on hand.
Key Ingredients
Here’s a quick look at the key ingredients in this recipe. Don’t forget to scroll down to the recipe card for the full list.
- Creamy peanut butter – I recommend Jiffy or another creamy peanut butter. Natural peanut butter gives these cookies a grainy look and texture.
- Rolled oats – You can also use quick oats, but note that they absorb more moisture, which will change the final texture of the cookie.
- Peanuts – Adding crushed peanuts is optional, but it adds a nice crunch to contrast with the soft cookies.
How to Make Peanut Butter Oatmeal Cookies
These peanut butter oatmeal cookies come together quickly and easily! Just 12 minutes of baking time to perfectly chewy, melt-in-your-mouth oatmeal cookies!
- Preheat the oven. Preheat the oven to 350F.
- Combine wet ingredients. Beat softened butter and peanut butter until smooth, then add in the sugar. Beat until well combined, then add the eggs and vanilla extract.
- Add the dry ingredients. Combine all of the dry ingredients, except the nuts, in a separate bowl. Slowly add to the wet ingredients, mixing on low. Add the nuts before the dough thickens and beat to incorporate.
- Bake. Scoop the dough onto your baking sheet, 2 inches apart. Bake for 11-13 minutes. The cookies should be slightly under-baked but not gooey. Allow to cool for several minutes on the pan before transferring to a cooling rack. Once cooled, store in an airtight container.
Tips for Success
- Weigh your ingredients. A kitchen scale gives the most accurate results, especially for flour and sugar. It helps prevent over-measuring, which can make your cookies dry. For brown sugar, just be sure to pack it evenly into your measuring cup.
- Mix gently. If you’re adding peanuts, stir them in before the dry ingredients are fully mixed. This helps avoid overmixing, which can make the cookies less soft.
- Don’t overbake. Take the cookies out when the edges are set but the centers still look slightly underdone. They’ll finish baking on the hot pan and stay soft in the middle.
- Bake on the middle rack. For the most even bake, place one cookie sheet at a time on the center rack in your oven.
- Fix spreading right away. If your cookies spread too much, use a small spatula to gently push the edges back in while they’re still hot. It helps reshape them and keeps the centers nice and thick.
How to Store
- Store at room temp: For the freshest cookies, place them in an airtight container as soon as they are cool. You can store them at room temperature for 3-5 days. If you plan on having extras for more than 3 days, freeze them for optimal freshness.
- Freezing: These peanut butter oatmeal cookies freeze well. Just allow them to cool and place them in an airtight container. You can place parchment paper between layers to prevent any sticking. You can allow them to thaw on the counter at room temperature or, if you can’t wait, place them in the microwave for 10-15 seconds for a quick snack anytime.
More Oatmeal Cookie Recipes
Peanut Butter Oatmeal Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12-14 cookies
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
Made with creamy peanut butter and rolled oats, these Peanut Butter Oatmeal Cookies are soft, chewy and simply irresistible! With a soft center, crispy edges and the crunch of crushed peanuts, there may never be a better peanut butter cookie!
Ingredients
- ½ cup (113g) butter, at room temperature
- ½ cup (264g) creamy peanut butter
- ½ cup (95g) granulated sugar
- ½ cup (110g) light brown sugar, packed
- 1 large egg
- 2 teaspoons (10ml) pure vanilla extract
- ¾ cups (105g) all-purpose flour
- ¾ cups (72g) rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (80g) dry roasted salted peanuts, finely chopped (optional)
Instructions
- Preheat the oven to 350° F. Combine the softened butter with peanut butter and beat until completely smooth; scrape down the bowl occasionally. Next add the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
- Next add the egg and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the remaining dry ingredients, except the nuts. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. Before the dough thickens, add the nuts. Beat a couple of times just until the flour incorporates.
- Line a baking sheet with parchment paper or a silicone baking sheet. Scoop the dough using a large cookie scoop and place on a sheet pan, 2 inches apart.
- Bake for 11-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool. Store in an airtight container.
Notes
- This recipe is easy to double to make 24 cookies
- Remove from oven slightly undercooked. I recommend pulling these out of the oven just before the centers are fully baked, but when they’re not too glossy. They’ll continue cooking on the baking sheet after you remove it from the oven
Nutrition
- Serving Size: 1 cookie
- Calories: 266
- Sugar: 17g
- Sodium: 145mg
- Fat: 15g
- Carbohydrates: 27.9g
- Fiber: 1.6g
- Protein: 5.5g
- Cholesterol: 33mg
I want to try! What kind of peanuts? Raw or roasted? Salted or not?
Roasted and salted in my preference
Soooo good!
Thank you so much!