These peanut butter oatmeal cookies are thick, soft and gooey! They have the best flavors and textures. These cookies are made in one mixing bowl. No dough chilling required. They are great for holidays, parties, birthdays, and more!

Peanut butter oatmeal cookies.

Why You’ll Love This Recipe

  • These peanut butter oatmeal cookies are quick and easy.
  • They are made in one mixing bowl.
  • No dough chilling needed.
  • They are thick and soft.
  • For the version without oatmeal, try these Peanut Butter Chocolate Chip Cookies!
  • The insides are gooey and moist.
  • These cookies have the classic peanut butter chocolate flavor.
  • The oats make them chewy!
  • These cookies can be made with regular all purpose flour or gluten free 1 to 1 flour.
  • For gluten free, use gluten free oats.
  • Check out these Gluten Free Oatmeal Chocolate Chip Cookies for another sweet dessert!

Ingredients & Substitutions

These are the main ingredients and substitutions for peanut butter oatmeal cookies. Scroll down to the recipe card for full ingredients list and instructions.

Use cold unsalted butter right from the fridge. This prevents the cookies from spreading too much. Be sure to mix butter and sugars for 2 to 3 minutes.

Both light brown sugar and white sugar add sweetness. Beat with butter until no clumps of butter remain.

Only one egg needed. For egg free and vegan, make these Vegan Peanut Butter Oatmeal Cookies.

Use all natural creamy peanut made from only peanuts and salt. If using unsalted peanut butter, feel free to add in a pinch of sea salt to the dough.

Vanilla adds a classic cookie flavor.

Both regular all purpose flour and gluten free 1 to 1 flour work well. I do not recommend another flour for this recipe.

Baking soda and baking powder help these cookies rise.

Use old fashioned rolled oats. Do not use quick oats or instant oats. Use certified gluten free oats if needed.

Any type of chocolate chips work! Mini chocolate chips and chopped chocolate works too.

Oats, peanut butter and other ingredients.

Taste & Texture

These peanut butter oatmeal cookies taste like peanut butter, chocolate and oats. No surprises here! They are just the right amount of sweet.

These peanut butter oatmeal chocolate chip cookies are thick. They are soft with slightly chewy edges. In addition, these cookies are gooey in the middle.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.

Step 2

In the bowl of a stand mixer, add cold butter, light brown sugar and white sugar. Mix for 2 to 3 minutes, until no clumps of butter remain.

Sugar and butter in bowl.

Step 3

Then, add in egg, creamy peanut butter and vanilla. Stir to combine.

Thick peanut butter batter.

Step 4

Add in flour, baking soda, baking powder, and oats. Stir to combine.

Oatmeal peanut butter dough.

Step 5

Fold in the chocolate chips.

Chocolate chip oat dough.

Step 6

Use an ice cream scooper to scoop balls of dough onto lined pan. Space about 3 inches apart.

Pan with six unbaked cookies.

Step 7

Bake for 10 to 11 minutes or until cookies look just barely set in the middle.

Baked peanut butter cookies.

Step 8

Finally, remove from oven. Cool cookies on pan for 10 minutes. Lastly, remove carefully to a wire rack.

Expert Tips & Tricks

Carefully measure all ingredients.

Use cold butter right from the fridge. This prevents the cookies from spreading too thin in the oven.

Mix cold butter and sugars for 2 to 3 minutes. Mix until no clumps of butter remain.

Use creamy all natural peanut butter. Peanut butter with added sugars and oils will be too thick.

Add in a pinch of sea salt if peanut butter is unsalted.

If needed, use gluten free certified oats.

The cookie dough will be pretty thick.

Use an ice cream scooper to scoop the dough. That way, you do not have to touch the dough. Additionally, it creates evenly sized cookies.

Do not over bake!

Cookies with peanut butter and oats.

How to Serve & Store

Serve peanut butter oatmeal cookies once cooled enough. They are soft and gooey!

Serve with a tall glass of milk, hot chocolate or ice cream.

These cookies are delicious warm with a scoop of vanilla or chocolate ice cream!

Store leftovers covered at room temperature for up to 4 days.

Freeze for up to 30 days.

Frequently Asked Questions

Which peanut butter should I use?

Use creamy all natural peanut butter. The only ingredients should be peanuts and salt.

What type of oats should I use?

Use old fashioned rolled oats, not quick oats. Use certified gluten free if needed.

Are the gluten free?

For gluten free, use gluten free flour and gluten free oats.

Should I use unsalted or salted butter?

Use unsalted butter. Most peanut butter already contains salt. If not, add in a pinch of sea salt.

Bite of peanut butter cookie.

You May Also Like

If you make this peanut butter oatmeal cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Peanut butter oatmeal cookies.
At a Glance:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Get the Recipe: Peanut Butter Oatmeal Cookies

These peanut butter oatmeal cookies are chewy and gooey! They are loaded with flavor. These cookies are quick and easy to make. They combine several classic cookie flavors into one!
5 from 13 votes
US Customary – Metric
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Ingredients

12 cookies

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • In the bowl of a stand mixer, add cold butter, light brown sugar and white sugar. Mix for 2 to 3 minutes, until no clumps of butter remain.
  • Then, add in egg, creamy peanut butter and vanilla. Stir to combine.
  • Add in flour, baking soda, baking powder, and oats. Stir to combine. Dough will be thick.
  • Fold in chocolate chips.
  • Use an ice cream scooper to scoop balls of dough onto lined pan. Space about 3 inches apart.
  • Bake for 10 to 11 minutes or until cookies look just barely set in the middle.
  • Finally, remove from oven. Cool cookies on pan for 10 minutes. Then, remove carefully to a wire rack.

Notes

  • Use cold butter right from the fridge.  Do not use softened or melted butter.
  • Use all natural creamy peanut butter made from only peanuts and salt.
  • If peanut butter is unsalted, feel free to add in a pinch of sea salt to the dough.
  • Both all purpose and gluten free 1 to 1 flour work.  For these photos, I used King Arthur Flour gluten free 1 to 1 flour.
  • Cookie dough will be thick.
  • Use an ice cream scooper to scoop the dough.  This ensures the cookies are evenly sized.
  • Bake only until cookies look barely set in the middle.  They will firm up slightly once cooled.
  • Store cookies in an airtight container at room temperature for up to 4 days.
  • Freeze for up to 1 month.
Calories: 320kcal, Carbohydrates: 37g, Protein: 5g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 27mg, Sodium: 116mg, Potassium: 114mg, Fiber: 2g, Sugar: 14g, Vitamin A: 246IU, Calcium: 31mg, Iron: 2mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American

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