These Peanut Butter Oatmeal Cookies are the perfect treat for peanut butter fanatics. This is a quick and easy recipe that is great for special occasions or if you have a craving!
Sweet and Salty Peanut Butter Oatmeal Cookies
If you love classic Oatmeal Raisin Cookies, I’m sure you’ll adore these as well! This recipe of cookies with oatmeal and peanut butter is the perfect blend of salty and sweet. You won’t be able to eat just one at a time. The peanut butter adds a little creaminess to the cookie dough while the oatmeal adds great texture. The result is a delectable soft and chewy cookie! You should also try classic Peanut Butter Cookies and 3-ingredient Peanut Butter Cookies, too.
I can’t think of anything better than a fresh batch of homemade cookies! This recipe is one of my all-time favorites. Of course, I love a classic peanut butter cookie or Chocolate Chip Cookie, but there’s something magical about the combination of oatmeal and peanut butter that I didn’t know existed before. I didn’t know that they were such a good combination. Top them with sea salt and they are heaven!
What You’ll Need
These basic pantry staples are all you need for these cookies. You will find the exact measurements in the recipe card below.
- Butter: I recommend unsalted butter. The easiest way to soften the butter is to let it sit out at room temperature for about 30 minutes.
- Peanut Butter: Use your favorite brand of creamy peanut butter like Jif, Skippy, etc….
- Brown Sugar & Granulated Sugar
- Vanilla: Always use pure vanilla extract when you can!
- Oats – this recipe called for quick oats.
- Flour: I use unbleached all purpose flour in this recipe.
- Baking Soda
- Toffee Pieces: These add a little crunch to the cookies and is totally optional.
- Sea Salt: Great for a garnish!
How to Make Peanut Butter Oatmeal Cookies
Making this peanut butter oatmeal cookie dough is easier than ever. In under 30 minutes, you will have delicious cookies with the perfect peanut butter flavor to enjoy!
- Step 1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.
- Step 2. Combine butter, peanut butter, brown sugar, and granulated sugar with a fork in a medium bowl. Mix until smooth.
- Step 3. Stir in the egg and the vanilla. Make sure it is fully combined.
- Step 4. Gently incorporate the oats, flour, and baking soda. Mix until just combined.
- Step 5. Fold in the toffee pieces.
- Step 6. Use a 2 tbsp cookie scoop and make cookie dough balls. Place them about 2 inches apart on the prepared baking sheet lined with a silicone baking map.
- Step 7. Bake for 9 minutes or until the middle of each cookie is just set and the edges start to brown.
- Step 8. Once the baking sheet is removed from the oven, immediately garnish the cookies with sea salt if desired.
- Step 9. Allow the oatmeal peanut butter cookies to cool for about 10 minutes before transferring them to a wire rack.
- Step 10. Cool completely on a rack or place them on a serving plate and enjoy warm.
Tips and Tricks
- The toffee pieces are optional but I enjoy the crunch. They also add a nice chocolate flavor that compliments the peanut butter. Feel free to add chocolate chips as well.
- You can use an electric hand mixer instead of a fork if you prefer.
- If you would like to make the dough ahead of time, you may chill it in the refrigerator. Form into balls and bake per the recipe directions!
- Be sure to use quick oats and not instant oats for these cookies. Old-fashioned oats or rolled oats can also be used, but will change the texture of the final baked cookie.
How to Store Leftovers
These peanut butter oatmeal cookies are best stored at room temperature. Place them in an airtight container where they will stay fresh for up to 5 days.
More Yummy Cookie Recipes
- Brookie Cookies
- Cowboy Cookies
- Fluffernutter Cookies
- Strawberry Sugar Cookies
- Snickerdoodle Cake Mix Cookies
- Double Chocolate Pumpkin Cookies
Peanut Butter Oatmeal Cookies
- Preheat the oven to 350 degrees.
- In a medium sized mixing bowl, with a fork, mix the butter, peanut butter, brown sugar, and granulated sugar until creamed – I like my batter pretty smooth, but it may not be completely smooth.
- Next, stir in the egg and vanilla extract until mixed well.
- Stir in the quick oats, unbleached flour, salt, and baking soda until mixed.
- Finally, toss in the toffee pieces and mix well – the toffee is optional, but I love the light crunch and slight chocolate flavor.
- Line a baking sheet with parchment paper and use a two tablespoon cookie scoop and spoon cookie dough balls onto the prepared baking sheet about 2” apart.
- Bake the cookies for 9 minutes or until the center looks set. I like to remove my cookies from the oven when the edges are slightly brown.
- Remove from the oven and immediately garnish with sea salt.
- Let the cookies cool on the baking sheet for at least 10 minutes. You can cool completely on a cooling rack or pile onto a serving plate to enjoy.