Peanut Butter Oatmeal Cookies are loaded with peanut butter and hearty oats. They are so good! If you love peanut butter, you will love these cookies.
There's nothing like a good classic peanut butter oatmeal cookie. These ones are delicious!
The cookies come together in one bowl with simple ingredients. No chill time required either!
For more peanut butter recipes, try Peanut Butter Nutella Cookies, Peanut Butter Banana Oatmeal Bars, and Small Batch Peanut Butter Cookies.
Jump to:
Why this recipe works
- Chewy texture – The cookies are very chewy and have crisp edges.
- Easy to make – The cookies require one bowl and no chill time.
- Peanut butter oatmeal - A classic that never gets old.
Ingredients Notes
- Butter – I always use unsalted for baking. Make sure it is melted and cooled.
- Brown sugar – I used dark brown sugar. Light brown sugar works as well.
- Egg – Make sure it is at room temperature before beginning.
- Peanut butter - Make sure you are using creamy peanut butter, and not natural.
- Oats - I used these rolled oats, also known as large flake oats. Do not use quick oats.
Step by step instructions
Here is how to make and bake these peanut butter oatmeal cookies. You will need two trays lined with parchment paper, two mixing bowls, a spatula, a whisk, and a 2 tbsp ice cream scoop.
Step 1 - Mix dry ingredients. In a medium-sized bowl, add in flour, oats, baking soda, baking powder, cornstarch, cinnamon, and salt. Mix until combined and set aside.
Step 2 - Whisk wet ingredients. In a large bowl, whisk the cooled melted butter, white sugar, brown sugar, and peanut butter for 1-2 minutes.
Step 3 - Add in eggs and vanilla. Then into the same large bowl add in vanilla and egg and whisk until well combined.
Step 4 - Add dry ingredients. Add the dry into the wet and using a spatula, gently fold until a soft cookie dough forms. Do not over-mix!
Step 5 - Scoop. Scoop the cookies using a cookie scooper (mine is 2 tbsp in size) and place 6 cookies per baking tray. These cookies do not flatten a lot in the oven, so if you like a flatter cookie, gently flatten before baking like displayed in the photo. If you like a thicker peanut butter oatmeal cookie, do not flatten the cookies.
Step 6 - Bake. Bake the cookies for 14-15 minutes. You'll know they're ready when the outside has a nice crisp edge and the middle is still soft. Remove from oven, the cookies will continue baking on the hot pan.
These cookies are so delicious! They stay good on the counter for a few days and in the fridge in an airtight container for a week. Enjoy!
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Use creamy peanut butter. Natural is too runny and will not work.
- Make sure the flour is spooned and levelled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
FAQ
Can I use crunchy peanut butter?
Yes!
Why are my cookies hard and not soft?
You probably over-baked the cookies. You want to under-bake these cookies. Remove from the oven when the edges are crisp but the middle is still soft. The cookies will continue to bake on the pan as they cool.
Do I have to add oats?
In this recipe, yes! For a classic peanut butter cookie check out Small Batch Peanut Butter Cookies.
Check out these recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Peanut Butter Oatmeal Cookies
Ingredients
- 1/2 cup creamy peanut butter
- 1 cup rolled oats*
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1 tsp cornstarch
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 1 egg room temperature
- 1 tsp vanilla
- 1/4 cup dark brown sugar
- 1/4 cup white sugar
Instructions
- Preheat the oven to 350℉/176℃. Line the baking trays with parchment paper and set aside.
- In a medium-sized bowl, add in flour, oats, baking soda, baking powder, cornstarch, cinnamon, and salt. Mix until combined and set aside.1 cup rolled oats*, 1 cup all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp cinnamon, 1/4 tsp salt, 1 tsp cornstarch
- In a large bowl, whisk the cooled melted butter, white sugar, brown sugar, and peanut butter for 1-2 minutes.1/2 cup creamy peanut butter, 1/2 cup unsalted butter, 1/4 cup white sugar, 1/4 cup dark brown sugar
- Then into the same large bowl add in vanilla and egg and whisk until well combined.1 egg, 1 tsp vanilla
- Add the dry into the wet and using a spatula, gently fold until a soft cookie dough forms. Do not over-mix!
- Scoop the cookies using a cookie scooper (mine is 2 tbsp in size) and place 6 cookies per baking tray. These cookies do not flatten a lot in the oven, so if you like a flatter cookie, gently flatten before baking like displayed in the photo. If you like a thicker peanut butter oatmeal cookie, do not flatten the cookies.
- Bake the cookies for 14-15 minutes. You'll know they're ready when the outside has a nice crisp edge and the middle is still soft. Remove from oven, the cookies will continue baking on the hot pan.
- These cookies are so delicious! They stay good on the counter for a few days and in the fridge in an airtight container for a week. Enjoy!
Comments