These peanut butter oat cookies are super chewy and so delicious. This recipe requires little prep time and I walk you through the process with step-by-step photos and a video. It's an easy cookie recipe that feeds a crowd. Chocolate chips are optional but highly recommended. If you are new to cookie baking or want to learn more about how to create the perfect cookie every time, be sure to check out my chocolate chip cookie recipe where I answer all relevant questions about cookie baking.
This recipe was originally published on July 4th, 2018 but has been reworked and improved based on readers' feedback.
Ingredients notes and substitutions
- Oats - in my oatmeal cookie recipe post, I explain why old-fashioned rolled oats are the best choice for cookies. I don't recommend any other kind of oats for this recipe, or they won't turn out chewy but dry and crumbly.
- Peanut butter - I always use Skippy creamy peanut butter for baking. I do not recommend using all-natural peanut butter because the cookies would turn out dry and crumbly.
- Butter and egg - to make vegan peanut butter oat cookies, follow my vegan chocolate chip cookies recipe for butter and egg replacement.
- Mix-ins - I added 1 cup (170g) of semi-sweet chocolate chunks, but this is optional. You could add peanut butter chips instead or skip it altogether.
Step-by-step photo instructions
In a medium mixing bowl, combine the flour, baking soda, and salt, and set aside. In a large mixing bowl, cream the butter, sugar, and brown sugar.
Add the egg and vanilla and mix until well combined and creamy.
Mix in the peanut butter until combined.
Then add the flour mixture and mix on low speed just until incorporated.
Stir in the oats just until combined.
Then add the chocolate chips, if used, and mix just until well distributed. The dough will be slightly sticky (depending on the absorption rate of the flour). Cover and chill.
Scoop equal-sized balls of cookie dough, roll into even balls, place on the prepared baking sheets, flatten with your fingers and bake.
Make ahead and freezing instructions
- You could prepare the dough in advance and chill covered for up to 2 days. Before baking, let them stand at room temperature for 20-30 minutes until it's a smooth and spoonable dough.
- It's also possible to prepare the dough, chill it for 1 hour, then roll and flatten them and freeze in freezer bags or containers for up to 3 months. Thaw them at room temperature for 1-2 hours before baking.
- Baked cookies freeze well. Wrap each cookie in plastic wrap separately and store them in freezer bags for up to 3 months. Before serving, let them thaw at room temperature for 1-2 hours.
I wrote a thorough guide on how to make cookies where questions like why cookies turn out flat, don't spread, turn out hard, or how chilling affects the taste and texture are answered. I also share mistakes to avoid and tips for success. So whatever your question, check out my how to make cookies post and find the answer. If your question is still not answered, simply leave a comment below.
More cookie recipes
Find here some of my favorite recipes which are loved by family, friends, and readers around the world:
Recipe and Video
Peanut Butter Oatmeal Chocolate Chip Cookies
- 1 cup all-purpose flour, spooned and leveled
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, at room temperature
- ¼ cup sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla
- ½ cup creamy peanut butter
- ¾ cup old-fashioned rolled oats
- (optional) 1 cup semi-sweet chocolate chips
- In a medium mixing bowl, combine the flour, baking soda, and salt, and set aside.
- In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, cream the butter, sugar, and brown sugar on medium-high speed for 2-3 minutes. Add the egg and vanilla and mix for about 1 minute, until well combined and creamy. Mix in the peanut butter for about 30-60 seconds until combined. Then add the flour mixture and mix on low speed just until incorporated, about 30-60 seconds. Stir in the oats just until combined. Then add the chocolate chips, if used, and mix just until well distributed. The dough will be slightly sticky (depending on the absorption rate of the flour). Cover and chill for 1 hour.
- Line two baking sheets with parchment paper and preheat the oven to 350°F (175°C).
- Scoop 16 equal-sized balls (about 2 tablespoons [50g]) of cookie dough, roll into even balls, and place them 3 inches (7.5 cm) apart, on the prepared baking sheets and flatten with your fingers that they are about ¾ inch (1.9cm) thick. Bake one sheet at a time for 10-12 minutes or until the edges are set and lightly browned and the centers look undone, pale, puffy, and dry.
- Remove from the oven and let cool on the baking sheet for about 5 minutes, or until firm enough to move. They will continue baking on the baking sheets. Then, transfer to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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