These Peanut Butter Oatmeal Cookies are a perfect blend of chewy, nutty, and sweet, delivering a treat that feels both indulgent and wholesome. With just 15 minutes of prep and a quick 11-minute bake, you’ll have warm, golden cookies that are soft in the center with a satisfyingly crisp edge. The rich peanut butter flavor pairs beautifully with the hearty oats, creating a texture that’s both comforting and crave-worthy.
Chilling the dough for 30 minutes ensures these cookies hold their shape while intensifying the flavors. Each bite offers a delightful balance of creamy peanut butter, a hint of sweetness, and a touch of warmth from the oats. Perfect for sharing or savoring solo, these cookies are a quick, delicious way to satisfy your sweet tooth.
What You’ll Need for Peanut Butter Oatmeal Cookies
- 10 Tablespoons (141 g) unsalted butter, softened to room temperature
- ⅔ cup (135 g) light or dark brown sugar, tightly packed
- ¼ cup (50 g) granulated sugar
- ½ cup (140 g) creamy peanut butter (avoid natural peanut butter for best results)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (115 g) quick oats
How to Make Peanut Butter Oatmeal Cookies
- Combine wet ingredients: In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar until creamy and well-combined. Add the peanut butter and mix until smooth. Then, add the egg and vanilla extract, stirring until fully incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Scrape the sides and bottom of the bowl to ensure everything is evenly mixed.
- Add oats: Stir in the quick oats until well-distributed throughout the dough.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or overnight if needed).
- Preheat the oven: While the dough chills, preheat your oven to 375°F (190°C) and line cookie sheets with parchment paper.
- Shape the cookies: Roll the chilled dough into 1 ½ Tablespoon-sized balls and place them on the prepared cookie sheets, spacing them at least 2 inches apart.
- Bake: Bake for 10 minutes or until the edges are just beginning to turn golden brown. The centers will look slightly underbaked but will firm up as they cool.
- Cool and enjoy: Let the cookies cool completely on the baking sheet before serving. Store in an airtight container for up to 5 days.
Storage and Reheating Tips
Store your Peanut Butter Oatmeal Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Switch things up by adding ½ cup of chocolate chips, chopped nuts, or dried cranberries to the dough before chilling. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. If you prefer a crunchier texture, swap quick oats for old-fashioned rolled oats.
Time-Saving Hacks
If you’re short on time, skip the chilling step—just note that the cookies may spread a bit more. Use a cookie scoop to portion the dough quickly and evenly. You can also prepare the dough ahead of time and refrigerate it overnight, so it’s ready to bake the next day.
Equipment Guidance
An electric mixer makes creaming the butter and sugars a breeze, but a sturdy wooden spoon works too. Use parchment paper or silicone baking mats to prevent sticking and make cleanup easier. A 1 ½ Tablespoon cookie scoop ensures uniform cookies for even baking.
Common Questions Answered
Can I use natural peanut butter?
It’s best to avoid natural peanut butter as it can make the dough too oily. Stick to creamy, shelf-stable peanut butter for the best texture.
Why chill the dough?
Chilling helps the cookies hold their shape and prevents excessive spreading during baking. If you’re in a rush, you can bake them right away, but they’ll be slightly flatter.
Peanut Butter Oatmeal Cookies
Ingredients
- 10 Tablespoons unsalted butter softened to room temperature
- ⅔ cup light or dark brown sugar tightly packed
- ¼ cup sugar
- ½ cup creamy peanut butter I don’t recommend using natural peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup quick oats
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).