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This easy Peanut Butter Oatmeal Cookies recipe yields crisp edges, tender and chewy centers packed with peanut butter flavor and oats! My favorite oatmeal & peanut butter cookies can be customized with your favorite add-ins!
Why You’ll Love Oatmeal & Peanut Butter Cookies
- Make Ahead Friendly – You can freeze the dough to make fresh baked cookies whenever you’d like, or freeze baked cookies.
- Kid-friendly – Get the kids to eat their oats in the tastiest way possible, like my peanut butter oat cups and 3 ingredient peanut butter banana cookies.
- Customizable – Keep this recipe as-is or add in your favorites like chocolate chips, dried fruit, candy, and more.
Easy Peanut Butter Oatmeal Cookies Recipe
There’s something about the combination of creamy peanut butter goodness and chewy oats that truly hits the spot. In this easy peanut butter oatmeal cookies recipe, I’ve used maple syrup and brown sugar as a sweet complement to the nutty flavors of peanut butter. The result are easy oatmeal and peanut butter cookies with crisp edges, chewy, tender centers, and irresistible flavor.
Once you make these oatmeal & peanut butter cookies you’ll be reaching for this recipe again and again, just like peanut butter granola bars! Happy baking!
Easy Oatmeal Peanut Butter Cookies Ingredients
- Peanut Butter: make sure to use smooth, creamy peanut butter, not crunchy
- Sugar & Brown Sugar: these two types of sugar off a sweet and rich flavor to enhance the taste of peanut butter
- Flour
- Eggs: add eggs in one at a time to properly mix them into the dough
- Maple Syrup: adds a little boost of rich sweetness
- Butter
- Oats: we’ll use rolled oats for their hearty chewiness and quick oats to balance the rolled for a softer texture
- Add-ins: fold in your fave add-ins or keep this recipe as-is for simply delicious easy oatmeal and peanut butter cookies
How to Make Peanut Butter Oatmeal Cookies
There are just a few easy steps to learning how to make oatmeal peanut butter cookies!
- Preheat oven to 350°F, then line a baking sheet with parchment paper.
- In the bowl of a stand mixer, beat together peanut butter, sugar, brown sugar and butter until creamed.
- Beat in eggs, then maple syrup and vanilla. Stir in flour, oats, baking soda, and salt.
- Using a cookie scoop, scoop balls of cookie dough onto the lined sheet. Flatten halfway and bake for about 12 minutes. Cool and enjoy easy peanut butter cookies with oatmeal!
Looking for a lighter version? Try my healthy peanut butter oatmeal cookies.
Storing Instructions
- Room Temperature: Cool peanut butter oatmeal cookies completely, then store cookies in an airtight container for 1-2 weeks.
- Freezer: To freeze, cool completely after baking, then seal in a freezer-friendly container for 1-3 months. Eat straight from the freezer or thaw for 5-10 minutes if you have sensitive teeth.
Can I Freeze the Cookie Dough and Bake Later?
Yes! You can make this peanut butter cookies recipe with oatmeal dough in advance, then scoop into balls, flatten halfway, and freeze. Keep the dough in a freezer-friendly container for 1-2 months and add 1-2 extra minutes on the bake time.
Tools You Need
- Stand mixer – key in making peanut butter blossoms, peanut butter blondies, and more, this mixer makes baking easier.
- Medium cookie scoop – my go-to tool for making treat making easier!
- Measuring cups & spoons set
For more delicious ideas like this easy peanut butter oatmeal cookie recipe, follow us on TikTok, Instagram, Facebook, and Pinterest. If you’ve tried this recipe, take a pic and tag us on Instagram using #beamingbaker. We can’t wait to see it! Sending you all my love and maybe even a dove, xo Demeter ❤️
More Oatmeal & Peanut Butter Recipes
Peanut Butter Oatmeal Cookies
Ingredients
Peanut Butter Oatmeal Cookies Ingredients
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1/3 cup unsalted butter, softened to room temperature or slightly more
- 2 eggs
- 2 teaspoons maple syrup
- 2/3 teaspoon pure vanilla extract
- 4 teaspoons all-purpose flour
- 1 ½ cups rolled oats
- 1 ½ cups quick oats
- 1 1/3 teaspoons baking soda
- ½ teaspoon salt
Add-ins
- 2/3 cup add-ins of choice, optional
Toppings
- 1/3 cup toppings of choice, optional
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Add peanut butter, granulated sugar, brown sugar, and butter to the bowl of a stand mixer with the paddle attachment. Beat until creamed together.
- Beat eggs in one at a time until well mixed. Beat in maple syrup and vanilla.
- Stir in flour, rolled oats, quick oats, baking soda and salt until you get a cohesive dough. If using, fold in add-ins.
- Using a medium cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart. Optionally, press Toppings into each ball. Using a fork, flatten cookies about halfway to medium thickness—they’ll spread a bit during baking. Press together any loose bits.
- Bake cookies for 10-14 minutes. Mine took 12 minutes.
- Cool cookies on sheet for 5 minutes. Transfer to a cooling rack to cool completely. Enjoy!
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Notes
- Storing Instructions: Cool peanut butter oatmeal cookies completely, then store in an airtight container in the pantry for 1-2 weeks.
- Freezing Instructions: After cooling cookies, place in a freezer-friendly container and freeze for 1-3 months.
- Freeze Cookie Dough: Scoop cookie dough into balls and flatten halfway, then store in a freezer-friendly container for 1-2 months. Bake as normal, adding 1-2 extra minutes onto bake time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
