Soft and chewy peanut butter oatmeal cookies are made with all butter (no shortening) and are packed full of texture thanks to instant oats! These cookies are easy to make, and I bet you can’t eat just one!
Zach and I arrived home on Saturday from our sunny vacation to grey skies and torrential rain (and a house absent of any cookies, let alone peanut butter oatmeal ones), and it hasn’t let up since.
Personally I feel that this is Mother Nature’s way of telling me to return to the lake ASAP, but, since Zach is insistent that this isn’t an option, I’ve been taking advantage of the gloomy weather to cozy up in my kitchen and go on a baking spree (it’s also a good way to avoid doing the tremendous pile of laundry that’s built up in my closet 🙈).
I’ve gone through over three dozen eggs since coming home, and since these peanut butter oatmeal cookies just use one egg for the whole batch, that should give you an idea of how much baking I’ve been doing (alright, there has been some pound cake testing involved too, so that’s really helped move through the eggs).
Anyway, I not only re-tested these peanut butter oatmeal cookies and made a video of them, but I also made several batches to freeze for the next time I come home from vacation to a house void of cookies.
Peanut Butter Oatmeal Cookies combine two of my favorite existing cookies on the blog: my favorite oatmeal cookies and peanut butter cookies. In the above-mentioned video (also located just above the recipe), I say that it “marries” together these two cookies and I guess that gets the point across, but man do I wish I had a backspace button for video the same way I do when I’m typing, because who talks about marrying cookies? Bear with me as I adjust to being behind the camera, guys, it’s been a rough road for me!
Anyway, these peanut butter oatmeal cookies are a nice combo of that buttery/peanut buttery flavor crossed with the hearty, chewy texture of classic oatmeal cookies. They’re big and thick and if you want to throw in a handful of chocolate chips as well to bring chocolate chip cookies into this marriage, I totally get it.
Tips for Making Peanut Butter Oatmeal Cookies
- This recipe makes a fairly small batch of cookies (about 15, depending on how large you scoop them). It can be doubled, or even tripled.
- You can use creamy or crunchy peanut butter, but I don’t recommend using natural peanut butter.
- Chilling the dough is important, don’t skip this step! The dough should be chilled at least 30 minutes, but if it’s still sticky after that then give it another 30 minutes until it can be rolled in your palms without making a sticky mess.
- You can make the dough in advance and bake it the next day (just be sure to cover it well!).
- You can freeze this dough! To do so, you will first chill the dough 30 minutes as instructed, then scoop and roll the dough into balls, wrap each individual cookie dough ball tightly in plastic wrap, place each of those in an airtight container (I use a Ziploc freezer bag), and freeze for up to 3 months. You may need to bake your cookies a minute or two longer when cooking from frozen.
I think that pretty much covers it.
These cookies are pretty straightforward and is it too early for me to be thinking about making them for Christmas? I love summer, but this chilly, grey weather has me more excited for the holiday season than I should maybe admit…
Enjoy!
How to Make Peanut Butter Oatmeal Cookies
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Peanut Butter Oatmeal Cookies
Ingredients
- 10 Tablespoons unsalted butter softened to room temperature (141g)
- 2/3 cup light or dark brown sugar tightly packed (135g)
- ¼ cup sugar 50g
- 1/2 cup creamy peanut butter I don't recommend using natural peanut butter (140g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour 125g
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup quick oats 115g
Instructions
- Combine butter and sugars in a large bowl and use an electric mixer to beat until creamy and well-combined.
- Add peanut butter and stir again until smooth.
- Add eggs and vanilla extract and stir until well-combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Add your flour mixture to your wet ingredients and stir (with mixer on low speed so that you don't send flour flying everywhere!) until flour is completely incorporated into the batter. Be sure to scrape the sides and bottom of the bowl so that ingredients are well-combined.
- Add oats and stir well.
- Cover your cookie dough with plastic wrap and transfer to the refrigerator. Allow dough to chill for at least 30 minutes (this dough may be chilled overnight if needed).
- While dough is chilling, preheat your oven to 375F (190C) and line cookie sheets with parchment paper.
- Once dough has chilled, remove from the refrigerator and roll into 1 1/2 Tablespoon-sized balls and place on prepared cookie sheet, spacing cookie dough at least 2" apart.
- Bake on 375F (190C) for 10 minutes or until edges are just beginning to turn golden brown. Allow cookie dough to cool completely on cookie sheet before enjoying (the centers will continue to bake as they cool).
Video
Nutrition
Terri Nadeau says
Can I use Old Fashioned oats instead of Quick oats?
Sam says
Hi Terri! I think it will work, but the texture will be a little different. Enjoy! 🙂
Johanna says
Hi Sam,
Thanks for the recipe. I have never been able to bake soft cookies before so I very much appreciate your recipe. I had never heard that cookies are baked from dough balls, why is it not recommended to shape the dough in cookie shape and after that put it in the oven? After I made the dough I realized that weighing the ingredients would be the best way to make the dough, my dough balls did not flatten in the oven, so I made them in cookie shape and baked them. Worked like a charm. Cookie novices can succeed with this recipe 🙂
Sam says
Hi Johanna! I always roll the dough into balls because it spreads nicely for me into a cookie shape in the oven while baking. I am glad this still worked out for you, though! 🙂
elle says
your recipe looks so good that i immediately tried it..the only problem is my cookies didnt flatten..i dont understand why but i followed the recipe to point..what could i have done wrong?
Sam says
Hi Elle! Could the flour have been over-measured? If you use cups, I recommend gently spooning the flour into the measuring cups and then leveling it off rather than scooping the flour directly into the cup, which can actually pack it in and keep your cookies from spreading (and can also dry them out, unfortunately!).
Gene says
I’m more of a candy make than a cookie maker… so why they were chilling, I made up a fresh batch of homemade caramel… and as soon as the cookies were finished in the oven, guess what went on them…
Great Recipe
Gene
Sam says
Hi, Gene! I love that idea! I will definitely try that out. I am so glad you enjoyed the cookies. 🙂
Catherine says
Just made a batch of these cookies. They are light, crisp and soft with just the perfect amount of sweetness. I skipped the chilling step and used a cookie scoop. They came out perfect.
Thanks for posting. 🙂
Sam says
Thanks for the feedback. I am so glad everyone enjoyed them! ☺️
Ann says
can you substitutes arrow root for the cornstarch
Sam says
I have never used arrow root so I am not sure how it would turn out. Sorry
Nena says
What results from using natural PB as opposed to the regular stuff?
Sam says
I don’t recommend using it. It could make them come out too dry and crumbly!
Lia says
Hi Sam,
Do you think the peanut butter can be substituted with almond butter?
Sam says
Hi Lia! Unfortunately I’m not sure. In my experience, almond butter usually has a similar texture to natural peanut butter and I’m worried that it may make them a bit dry. I’m hoping someone else who has tried this can chime in on whether it has worked for them, and if you do try it out please let me know how the cookies turn out for you.
Phyllis says
Hi Sam,
I just found your website and noticed that you put cornstarch in all of the cookie recipes that I have looked at. I have never seen that before. What does the cornstarch do in the recipe? I will be trying this recipe soon.
Sam says
Hi Phyllis! Cornstarch is my favorite secret ingredient, I put it in just about everything. It helps to make the baked good softer and more chewy without drying it out. I hope you enjoy the cookies!
Mary M from PA says
I made these cookies over the weekend. They are delicious! Of course, I added chocolate chips. These are definitely ones that will be added to the list of “must bake” cookies. Thanks for another great recipe, Sam!
Lisa says
Hi Sam…
Have you ever tried butterscotch chips in this recipe?
Would you use the same amount as the chocolate chips?
I love the idea of this recipe being a small batch for it’s just hubby and I and this would be perfect for us..
Mary M says
Made these today, and they are terrific! Of course, I had to add chocolate chips. Thanks for another great recipe!
Sam says
I’m so glad to hear you enjoyed them, Mary!! Definitely think the chocolate chips were a good idea! Thank you for commenting 🙂
Nancy says
Hi, Sam, I am really going to love these cookies, especially with my grandson. He loves alm types of cookies, but his favorites are peanut butter & oatmeal chocolate chip, so i will be adding chocolate chips. I will leave you a reply when ever I make these, so thank you very much .
Sam says
Oh I bet he will LOVE these then! Please do let me know how they turn out for you (and how he likes them!). Thank you for commenting, Nancy! 🙂
Patsy Janik says
Hi my name is Patsy and these cookies look great and i will be adding Chocolate chips. I like this recipe because it only makes 15 cookies. there is only my husband and me and if it made a lot we would eat them all, this way I will have to make a new batch when we want more. thank you
Sam says
I hope you love them, Patsy!! Thank you for commenting, please let me know how you like them!! 🙂