Julie Clark
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Peanut Butter Oatmeal Cookies
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Combine two classic cookies into one. Peanut Butter Oatmeal Cookies are soft and loaded with oats and peanut butter flavor.
Before the holidays started, I worked on my peanut butter cookie recipe and shared with you our traditional cookie recipe that is loaded with peanut butter flavor.
As we were working on that cookie, the idea of peanut butter oatmeal cookies came to my mind. It took a couple of tests to get the cookies soft, yet moist and full of peanut butter flavor.
This recipe is the perfect combination of creamy peanut butter and oatmeal, making a delicious batch of classic Peanut Butter Oatmeal Cookies. If you love soft and chewy cookies with a tall glass of cold milk, you’ll love this irresistible treat.
About this peanut butter and oatmeal cookie recipe:
- Flavor: With a whole cup of peanut butter, the peanut flavor takes center stage. And by using both white and brown sugar, they have the perfect amount of sweetness.
- Texture: The cookies are soft, chewy and have that familiar crumb that most peanut butter cookies have. Oats provide a hearty, crunchy texture.
- Method: Mix the cookies with a hand mixer and there’s no need to refrigerate the dough. That makes the dough quick to whip up and get into the oven.
Rolled Oats vs Quick Oats in Cookies
Always use whatever oats a recipe calls for, whether quick oats or rolled oats because the results will be different after baking.
I use quick cooking oats in this cookie recipe because they absorb the moisture more quickly, but if all you have is old fashioned oats, simply place them in the food processor and process them a few times to make the oats smaller. This will mimic quick the texture of quick oats.
The Best Peanut Butter for Cookies
Creamy peanut butter makes the best peanut butter cookies. I use store brand many times and have bought Aldi as well, but Skippy or Jif peanut butter are my go-tos for brand name.
- Can I use natural peanut butter? I don’t recommend it, but it may work. Because natural peanut butter often doesn’t have sugar or salt, it can affect the flavor of your cookies. It can also be hard to get the oils properly mixed together.
- Can I use chunky peanut butter? In theory, yes, but again, I don’t recommend it. I love chunky peanut butter, but those peanut pieces may cause your peanut butter cookies to seem dry and crumbly. For the softest cookies, use creamy peanut butter.
You may also love our Spanish peanut cookies!
How to Make Peanut Butter Oatmeal Cookies
- Prepare. Preheat the oven to 375ºF. Line two baking sheets with parchment paper.
- Cream the butter. Using a hand mixer on medium speed, cream together the butter and peanut butter for 2-3 minutes until completely smooth and combined.
- Add the sugars. Add in sugar and mix on medium speed for 1 minute.
- Mix the remaining wet ingredients. Add in the milk, egg and vanilla. Mix for 2 minutes until light and fluffy.
- Add the dry ingredients. Add the flour, oats, baking soda, baking powder and salt. Mix until combined.
- Scoop the cookies. Using a medium cookie scoop, scoop the cookie dough onto a parchment lined baking sheet with 2″ in between each mound of dough. Use the tines of a fork to make a criss cross in the top of the cookie dough balls.
- Bake. Bake for 9 minutes. To keep the cookies soft, don’t let them get brown.
Recipe Variations
This is an easy basic cookie recipe, but if you want to switch it up a little bit, try one of these variations:
- Chopped nuts. Peanuts or honey roasted peanuts are a great choice. About ½ a cup is good.
- Cinnamon. Add up to a teaspoon of cinnamon if you’d like. It adds a delicious warmth.
- Love spice? Add just a ¼ teaspoon of nutmeg or cloves to the recipe.
- Add chocolate chips. Oatmeal peanut butter chocolate chip cookies? Yes please!
Storage Instructions
There are a few different ways you can store the peanut butter oatmeal cookies to keep them fresh and delicious. Here are a few tips to help you get started:
- Room temperature storage: Peanut butter cookies can be stored at room temperature in an airtight container for up to 4 days. This is the most convenient option as you don’t need to worry about them getting too cold or too warm.
- Refrigeration: If you’re not going to eat the cookies within a couple days, you can store them in the refrigerator. They will last for up to 10 days if stored properly in an airtight container.
- Freezing: Another option is to freeze the peanut butter oatmeal cookies. They will keep for up to three months if stored in an airtight container or freezer bag. To thaw, simply place the container of cookies on the counter at room temperature for a few hours. Don’t open the container until they are completely thawed to preserver freshness.
Other Peanut Butter and Oatmeal Recipes
Peanut Butter Oatmeal Cookies
Combine two classic cookies into one. Peanut Butter Oatmeal Cookies are soft and loaded with oats and peanut butter flavor.
Servings 24
Prep Time 15 minutes
Cook Time 9 minutes
Ingredients
- 1/2 cup salted butter room temperature, 4 ounces
- 1 cup peanut butter 250 grams
- 1/2 cup granulated sugar 100 grams
- 1/4 cup brown sugar 60 grams
- 1 large egg
- 1 teaspoons vanilla extract 4 grams
- 3/4 cup all-purpose flour 98 grams
- 1/2 cup quick cooking oats 53 grams
- 1/2 teaspoon baking soda 2 grams
- 1/2 teaspoon baking powder 2 grams
- dash of salt
Optional Ingredients:
- ½ cup chopped peanuts
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 375ºF. Line two baking sheets with parchment paper.
- Using a hand mixer on medium speed, cream together the butter and peanut butter for 2-3 minutes until completely smooth and combined. ½ cup salted butter, 1 cup peanut butter
- Add in sugar and mix on medium speed for 1 minutes. ½ cup granulated sugar, ¼ cup brown sugar
- Add in the egg and vanilla. Mix for 2 minutes until light and fluffy. 1 large egg, 1 teaspoons vanilla extract
- Add the flour, oats, baking soda, baking powder and salt. Add optional peanuts, cinnamon, cloves and nutmeg if desired. Mix until combined. ¾ cup all-purpose flour, ½ cup quick cooking oats, ½ teaspoon baking soda, ½ teaspoon baking powder, dash of salt, ½ cup chopped peanuts, 1 teaspoon cinnamon, ¼ teaspoon cloves, ¼ teaspoon nutmeg
- Using a medium cookie scoop, scoop the cookie dough onto a parchment lined baking sheet with 2" in between each mound of dough.
- Use the tines of a fork to make a criss cross in the top of each dough ball.
- Bake for 9 minutes. To keep the cookies soft, don't let them get brown. Allow the cookies to cool for 5 minutes, then move to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 5 days. The cookies also freeze well for up to 6 weeks.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 144kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 106mg | Potassium: 84mg | Fiber: 1g | Sugar: 8g | Vitamin A: 150IU | Calcium: 18mg | Iron: 1mg
It says to add milk but it isn’t listed in the ingredients?
What about milk? It’s not listed in the Ingredients. How much milk is needed?
Hi Julie – also wondering how much milk to add? Thanks! Kelly
Hi!! Can I use old fashioned oats for this recipe?