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    You are here: Home / Desserts / Cookies / Peanut Butter Oatmeal Cookies (with Video!)

    Peanut Butter Oatmeal Cookies (with Video!)

    July 25, 2018 By Sam 63 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    Peanut butter oatmeal cookie on cooling rack

    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!

    Oatmeal Peanut Butter cookie on cooling rack

    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).

    Peanut Butter Oatmeal Cookie chilling on marble board

    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.

    Peanut Butter Oatmeal Cookie Batter

    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…

    Oatmeal Peanut Butter Cookies on a plate

    Enjoy!

    How to Make Peanut Butter Oatmeal Cookies

    If you enjoy watching my videos, please consider subscribing to my YouTube channel!

    Peanut butter oatmeal cookie on cooling rack

    Peanut Butter Oatmeal Cookies

    Chewy, flavorful, peanut butter oatmeal cookies! This recipe can be doubled if desired.
    4.94 from 16 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 11 minutes
    Chilling Time: 30 minutes
    Total Time: 56 minutes
    Servings: 14 large cookies
    Calories: 239kcal
    Author: Sam Merritt

    Ingredients

    • 10 Tablespoons unsalted butter softened to room temperature (141g)
    • ⅔ cup light or dark brown sugar tightly packed (135g)
    • ¼ cup sugar (50g)
    • ½ 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
    • ¾ teaspoon salt
    • 1 cup quick oats (115g)
    Prevent your screen from going dark

    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 ½ 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).

    Nutrition

    Serving: 1cookie | Calories: 239kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 234mg | Potassium: 111mg | Fiber: 1g | Sugar: 15g | Vitamin A: 267IU | Calcium: 21mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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    Reader Interactions

    Comments

    1. Candy G

      April 29, 2019 at 9:39 am

      5 stars
      I made these cookies, out of all the thousands of recipes on the internet and this will now be my go to oatmeal recipe…I added some dried cranberries, and that made them even better! Oh and my little dog 🐕 loves them too…When I’m looking for a good recipe, I always come back to your site and I’m satisfied!

      Reply
      • Sam

        April 29, 2019 at 12:53 pm

        I am so glad you enjoyed the cookies, Candy! The cranberries sound like an excellent addition. 🙂

        Reply
    2. Terri Nadeau

      March 03, 2019 at 4:22 pm

      Can I use Old Fashioned oats instead of Quick oats?

      Reply
      • Sam

        March 03, 2019 at 8:24 pm

        Hi Terri! I think it will work, but the texture will be a little different. Enjoy! 🙂

        Reply
    3. Johanna

      February 02, 2019 at 9:07 am

      5 stars
      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 🙂

      Reply
      • Sam

        February 09, 2019 at 10:49 pm

        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! 🙂

        Reply
    4. elle

      December 21, 2018 at 2:49 am

      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?

      Reply
      • Sam

        December 21, 2018 at 6:02 pm

        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!).

        Reply
    5. Gene

      December 07, 2018 at 7:52 pm

      5 stars
      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

      Reply
      • Sam

        December 08, 2018 at 11:27 pm

        Hi, Gene! I love that idea! I will definitely try that out. I am so glad you enjoyed the cookies. 🙂

        Reply
    6. Catherine

      November 11, 2018 at 11:00 pm

      5 stars
      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. 🙂

      Reply
      • Sam

        November 12, 2018 at 2:48 pm

        Thanks for the feedback. I am so glad everyone enjoyed them! ☺️

        Reply
    7. Ann

      September 08, 2018 at 5:11 pm

      5 stars
      can you substitutes arrow root for the cornstarch

      Reply
      • Sam

        September 08, 2018 at 8:59 pm

        I have never used arrow root so I am not sure how it would turn out. Sorry

        Reply
    8. Nena

      September 03, 2018 at 3:48 pm

      What results from using natural PB as opposed to the regular stuff?

      Reply
      • Sam

        September 06, 2018 at 9:23 pm

        I don’t recommend using it. It could make them come out too dry and crumbly!

        Reply
    9. Lia

      August 04, 2018 at 10:17 am

      Hi Sam,
      Do you think the peanut butter can be substituted with almond butter?

      Reply
      • Sam

        August 05, 2018 at 9:49 pm

        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.

        Reply
    10. Phyllis

      August 01, 2018 at 7:33 am

      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.

      Reply
      • Sam

        August 01, 2018 at 9:59 am

        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!

        Reply
    11. Mary M from PA

      July 30, 2018 at 1:50 pm

      5 stars
      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!

      Reply
    12. Lisa

      July 27, 2018 at 11:24 pm

      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..

      Reply
    13. Mary M

      July 26, 2018 at 7:44 pm

      5 stars
      Made these today, and they are terrific! Of course, I had to add chocolate chips. Thanks for another great recipe!

      Reply
      • Sam

        July 26, 2018 at 10:34 pm

        I’m so glad to hear you enjoyed them, Mary!! Definitely think the chocolate chips were a good idea! Thank you for commenting 🙂

        Reply
    14. Nancy

      July 25, 2018 at 11:36 am

      5 stars
      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 .

      Reply
      • Sam

        July 25, 2018 at 11:41 am

        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! 🙂

        Reply
    15. Patsy Janik

      July 25, 2018 at 11:21 am

      4 stars
      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

      Reply
      • Sam

        July 25, 2018 at 11:23 am

        I hope you love them, Patsy!! Thank you for commenting, please let me know how you like them!! 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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