These chewy Peanut Butter Oatmeal cookies are sure to satisfy your cookie cravings. This chewy oatmeal cookies are packed with peanut butter flavor, good for you old-fashioned oats, and peanut butter chips making this the perfect cookie for after school snacking.
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❤️ Why you'll love it
Peanut Butter Flavor: peanut butter fans will love intense peanut butter flavor.
Simple ingredients: made with whole rolled oats combining and basic cookie ingredients.
Perfect treat: get the the best of two classic cookies, the chewy texture of oatmeal cookies and the peanut butter flavor you from a classic peanut butter cookie with crispy edges.
🥘 Ingredients
Unsalted butter
Brown sugar: feel free to use light or dark brown sugar. The darker the sugar, the deeper the flavors.
Granulated sugar
Creamy peanut butter
Large egg
Vanilla extract
Almond extract: adds something extra to the flavor that is absolutely delicious. It is optional, if not using substitute with vanilla extract.
All purpose flour
Old-fashioned Oats: also called whole oats.
Baking soda
Salt
Peanut butter chips
🔪 Instructions
- Preheat oven to 375 degrees f. Line a baking sheet with parchment paper.
- In large mixing bowl, using an electric mixer on low speed, mix together the butter, peanut butter, and sugars until creamy.
- Add the egg, vanilla extract, and almond extract; stir to combine.
- In a separate bowl, combine the all purpose flour, baking soda, and salt. Stir to combine.
- Gradually add the flour mixture to the the peanut butter mixture until all dry ingredients are combined. Stir in the the oatmeal and peanut butter chips and until incorporated.
- Using a small cookie scoop drop cookie dough onto a prepared cookie sheet. Bake cookies for 10 minutes, or until golden around the edges and cookie has set in the center.
- Remove cookie sheet from the oven and allow cookies to cool on the sheet for 1-2 minutes. Transfer to a wire rack and cool completely. Store in airtight container.
NotesNote: day of baking the cookies are slightly chewy on the inside, however, after sitting for a day they got crunchier. Even Grumpy didn't mind this and he doesn't care for crunchy cookies!
🥄 Equipment
Electric hand mixer
Large Bowl
Large cookie sheet
Cookie scoop: use a scoop that is 1 tablespoon sized (small scoop)
Cookie spatula
Wire rack
🥫Storage
Room temperature: store baked cookies in an airtight container up to 5 days.
Freeze: store in a freezer safe airtight container up to 3 months.
📖 Variations
- Substitute chunky peanut butter for the smooth peanut butter
- Try using almond butter or one of your favorite nut butters in place of the peanut butter
- Stir in some of your favorite mixins like raisins, walnuts, or mini M&M's.
💭 Tips
- Since this is a large batch cookie recipe, you can easily freeze cookie dough balls and then just remove the amount of frozen cookie dough balls you want to bake and bake as directed. You may need to add a minute or two to compensate for them being frozen.
- I don't recommend using natural peanut butter for as the oil and nut butter is not emulsified.
- If making large cookies, it will take longer for them to bake so add a minute at a time until the cookies are golden around the edges.
- Quick oats can be substituted for old fashioned oats in this recipe.
📚 Related Recipes
Spelt Chocolate Chip Cookies are a healthier version of cookies sweetened with pure maple syrup and made with spelt flour.
No Bake Peanut Butter Oatmeal Cookies are my personal favorite cookie.
Oatmeal Raisin Walnut Cookies have perfectly crisp edges and chewy centers.
Nanny's Soft Oatmeal Cookies are thick and soft, perfect for soft cookie lovers.
Strawberry Baked Oatmeal is perfect for weekend brunch.
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📖 Recipe
Peanut Butter Oatmeal Cookies
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Ingredients
- ½ cup unsalted butter , softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¾ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup all purpose flour
- 1 cup whole oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup peanut butter chips
Instructions
- Preheat oven to 375 degrees f.
- Line a baking sheet with parchment paper. In large mixing bowl, using an electric mixer on low speed, mix together the butter, peanut butter, and sugars until creamy.
- Add the egg, vanilla extract, and almond extract; stir to combine.In a separate bowl, combine the all purpose flour, baking soda, and salt. Stir to combine.
- Gradually add the flour mixture to the the peanut butter mixture until all dry ingredients are combined. Stir in the the oatmeal and peanut butter chips and until incorporated.
- Using a small cookie scoop drop cookie dough onto a prepared cookie sheet. Bake cookies for 10 minutes, or until golden around the edges and cookie has set in the center.
- Remove cookie sheet from the oven and allow cookies to cool on the sheet for 1-2 minutes. Transfer to a wire rack and cool completely. Store in airtight container.
Notes
- Preheat oven to 375 degrees.
- In large mixing bowl, or kitchen aid bowl with paddle attachment, mix together the butter, peanut butter, and sugars until creamy. Add in the egg and vanilla and stir to combine.
- In a separate bowl, combine the flour, baking soda, and salt. Stir into the peanut butter mixture until combined. Add the oatmeal and peanut butter chips and stir until incorporated together.
- Drop by tablespoons (I use a small cookie scoop) onto a cookie sheet lined with parchment paper. Bake 8-12 minutes (8 minutes is the suggested time in the AR recipe, but I had to bake mine for 12 minutes or they would have been under cooked for me). Cool on cookie rack. Store in airtight container.
Mary Ellen
These look so good. I don't think I have ever added oats to a peanut butter cookie before but is sounds delicious!
Renee P
these look great! I bet they'd be good with chocolate chips too! I don't think I've ever met a peanut butter cookie I didn't like. The almond extract is an interesting twist.
Jersey Girl Cooks
Mmmmnn, I love how you made a thick sturdy PB cookie. Will have to try them for my kids.
honeyb
They are a very sturdy cookie Lisa. I like the oatmeal addition, makes if "feel" healthier. 😉
honeyb
Mmm, I love pb, too. I might have to try to make these similar but GF and sugar free. The other day I made "brown" sugar with a little coconut sugar and some molasses. Need to try it in cookies.
honeyb
I'll be interested in how they turn out Katrina. So many of your new creations are looking delicious!