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Made with quick oats and creamy peanut butter, these Peanut Butter Oatmeal Cookies are soft, chewy, and ready in just 20 minutes. Top with sea salt for an incredible sweet and salty flavor!
Featured Comment
I made these today. Yummmmmm! They are soft and chewy and amazing. I wish I could say I made them exactly as written, but I didn’t have the toffee chips. I ended up doubling the recipe and put in about a cup of semi-sweet chocolate chips. I’m sure they will be better with the toffee but they were still delicious. Thanks for the great recipe!
Sweet and Salty Peanut Butter Oatmeal Cookies
These peanut butter oatmeal cookies are inspired by my oatmeal raisin cookies and classic peanut butter cookies. I swapped the raisins for (optional) toffee bits and add a bit of sea salt after baking.
The end result? The perfect cookie, if I do say so myself. Soft and chewy, sweet and salty, and ready in just 20 minutes. Good luck eating just one!
Looking for more incredible cookie recipes? Try my cut out sugar cookies (perfect for decorating!), Linzer cookies, cinnamon roll cookies, and 3-ingredient peanut butter cookies. These chocolate covered graham crackers are a simple treat too!
Why You’ll Love These Oatmeal Peanut Butter Cookies
Here are a few reasons why we love this cookie recipe so much.
- Perfect texture. 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!
- Sweet and salty. There’s something magical about the combination of oatmeal and peanut butter but top them with sea salt and they are heaven!
- Ready in 20 minutes. The dough is super simple to prepare and these bake quickly, so you’re just 20 minutes away from having soft, chewy cookies warm from the oven.
What You’ll Need
These basic pantry staples are all you need for these peanut butter oatmeal 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. I do not recommend natural peanut butter as the texture isn’t the same.
- Brown Sugar & Granulated Sugar: You’ll need a combination of both sugars in these cookies.
- Egg
- Vanilla: Always use pure vanilla extract when you can!
- Oats – This recipe calls for quick oats. Using other types of oats will create dense, chewy cookies.
- Flour: I use unbleached all purpose flour in this recipe.
- Baking Soda: Helps the cookies rise just a bit in the oven.
- 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
As noted above, these cookies come together in just 20 minutes. Baking doesn’t get easier than this! See the recipe card below for more detailed instructions.
- Combine the wet ingredients. Combine the butter, peanut butter, and sugars with a fork until smooth. Stir in the egg and vanilla.
- Add the dry ingredients. Mix in the oats, flour, and baking soda until just combined. Fold in the toffee pieces.
- Form dough balls. Use a 2 tablespoon cookie scoop to form dough balls. Place them 2 inches apart on the baking sheet.
- Bake. Bake for 9 minutes, until the middle of the cookies are just set and the edges are starting to brown.
- Garnish. Immediately garnish the cookies with sea salt.
- Cool. Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely (or enjoy them warm).
Tips & Tricks
Here are a few helpful tips for making these oatmeal peanut butter cookies.
- The toffee pieces are optional. I enjoy the crunch and 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. I like to use a fork as it’s one less thing I need to clean and drag out of the cupboard.
- Make the dough ahead of time. If desired, you can prepare the dough in advance. Cover and refrigerate. Form into balls and bake per the recipe directions when ready!
- 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
Made with quick oats and creamy peanut butter, these Peanut Butter Oatmeal Cookies are soft, chewy, and ready in just 20 minutes. Top with sea salt for an incredible sweet and salty flavor!
Servings: 18 cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup peanut butter creamy
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract pure
- 1 1/2 cups quick oats
- 1/2 cup flour unbleached
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup toffee pieces
- sea salt for garnish
Instructions
- 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
These cookies are very soft when you take them out of the oven. Be sure to let them cool long enough on the baking sheet to finish baking before transferring them to a cooling rack. This makes the cookies soft and chewy without getting over-baked.
Nutrition
Calories: 186kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 136mg | Potassium: 83mg | Fiber: 1g | Sugar: 13g | Vitamin A: 209IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 1mg
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1 thought on “Peanut Butter Oatmeal Cookies”
I made these today. Yummmmmm! They are soft and chewy and amazing. I wish I could say I made them exactly as written, but I didn’t have the toffee chips. I ended up doubling the recipe and put in about a cup of semi-sweet chocolate chips. I’m sure they will be better with the toffee but they were still delicious. Thanks for the great recipe!