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!
Sweet & Salty Peanut Butter Cookies
As a self-proclaimed cookie lover, I have tried my fair share of peanut butter cookies in the past. But never have I tasted any so seriously irresistible as these peanut butter oatmeal cookies. The soft exture from the oatmeal, and added crunch from the peanuts is the perfect combination. These are truly some of the best peanut butter cookies I’ve ever tried!
I have many different oatmeal cookies on my site but this particular recipe was adapted from my oatmeal raisin cookies. I tried a couple of variations playing around with the ratio of flour and sugar to come up with the perfect oatmeal cookie, one that is not too puffy or too flat.
I took that beloved recipe and added some creamy peanut butter and crushed peanuts to make cookies that are not only super soft and chewy but also salty and sweet. And while the chopped peanuts are optional, as the oatmeal provides plenty of texture alone, the crunch they add is a great contrast to the softness of the cookie.
The next time you’re dreaming of a cookie that all but melts in your mouth, give these peanut butter oatmeal cookies a try!
What You’ll Need
These peanut butter cookies are made with baking staples, plus the addition of peanut butter and oats.
- Butter – Your butter should be at room temperature but not melted.
- Creamy peanut butter – I recommend Jiffy or another creamy peanut butter. Natural peanut butter gives these cookies a grainy look and texture.
- Sugar – An equal combination of granulated sugar and light brown sugar.
- Egg
- Pure vanilla extract
- All-purpose flour
- Rolled oats – You can also use quick oats but note that they absorb more moisture, which will change the final texture of the cookie.
- Baking soda
- Salt
- Peanuts – Adding crushed peanuts is optional but adds a nice crunch to contrast 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
For soft, chewy and perfectly round cookies in every batch, keep these tips for baking cookies in mind.
- Use a kitchen scale. I like to use a kitchen scale for dry ingredients like granulated sugar and flour. It helps to ensure you don’t over measure any ingredients, which can change the final texture of the cookies. Brown sugar, on the other hand, should be evenly packed into a measuring cup.
- Don’t over mix the dough. If you’re adding peanuts, be sure to stir them in before the dry ingredients are fully mixed in. Over mixing the dough will result in cookies that aren’t quite as soft.
- Remove from oven slightly under cooked. 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.
- Use the middle rack. For evenly baked cookies, bake one sheet at a time on the middle rack of the oven.
- Fix spreading cookies. If the cookies are spreading too much during baking, use an angled spatula or knife to push the edges back towards the center as soon as you pull them from the oven. It’ll create a nice round shape and keeps the center puffy.
Serving Suggestions
There’s nothing better than a soft, gooey cookie fresh from the oven! I like to time these so that they’re cool enough to eat just as it’s time for dessert. Eating at least a few fresh from the oven is the way to go.
While they’re perfect on their own, these peanut butter cookies also go well with a big glass of milk or a scoop of ice cream too!
How to Store
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.
Can I Freeze These Cookies?
Yes! 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.
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) 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
