These peanut butter oatmeal cookies are sooooo good! And they’re really easy to make. They’re soft, chewy and DELICIOUS with the perfect amount of peanut butter flavor.
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Peanut Butter Oatmeal Cookies
I love peanut butter cookies. And I love oatmeal cookies. And I’ll admit, I’ve never tried to combine the two recipes before, but WOW – these healthy peanut butter oatmeal cookies turned out so well! I couldn’t stop eating them.
The oatmeal gives them a slightly more wholesome flavor than plain peanut butter cookies. I’m a huge fan of soft cookies and these were a big hit!
Video Tutorial: Peanut Butter and Oatmeal Cookies
*Note: The full printable recipe is at the bottom of this post.
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How to Make Peanut Butter Oatmeal Cookies:
The full printable recipe is at the end of this post, but here’s a list of what you’ll need:
- brown sugar
- white sugar
- creamy peanut butter
- vanilla extract
- baking soda
- rolled oats
Doesn’t the dough look delicious!? The photo below is after I stirred in the oatmeal. It was surprisingly light and fluffy!
The dough spreads out quite a bit when you bake them, so there’s no need to flatten the balls of dough. In fact, since they start in a ball shape, the middles end up being super soft and moist. SO GOOD.
When I pulled them out of the oven they were still really puffed up. But don’t let it fool you – the cookies below are DONE!
They’ll flatten out about 15 minutes after they come out of the oven. And then you’ll get those mouth watering cracks on the top of the cookies.
The more “blonde” your cookies look in the oven, the softer they’ll be. And the more “golden” the cookies look, the harder/crunchier they’ll be.
What Kind of Oatmeal is Best for Healthy Peanut Butter Oatmeal Cookies?
Technically you can use any type of oatmeal for these cookies – quick cooking oats, old fashioned oats, rolled oats, etc.
We used rolled oats in the cookies you see in the photos. To make a softer texture, we poured half the rolled oats into a mini food processor and pulsed them until they were a little more finely ground. This is totally optional! But I find it helps give the cookies a smoother, less grainy texture.
If you don’t have a food processor you can use two different types of oats. Use half large flake oats (such as old fashioned oats) and half quick cooking oats for a soft and delicious cookie texture.
Tips for Making Peanut Butter Oatmeal Cookies
- Bake the cookies on a parchment lined baking sheet.
- Allow the cookies to set for at least 10-15 minutes before trying to move them off the pan.
- Use creamy peanut butter, rather than natural peanut butter. We cut down the sugar in this recipe to account for the extra sugar in the peanut butter.
- To keep the dough from sticking to your hands when you’re rolling the balls of dough, keep a bowl of water close by and dampen your hands slightly between each ball.
- Use light brown sugar instead of dark brown sugar. (Dark brown sugar has more molasses and therefore has a stronger flavour).
- If you decide to add chocolate chips, choose milk chocolate chips instead of regular semi-sweet chocolate chips. Milk chocolate tastes better with peanut butter.
Peanut Butter Oatmeal Cookie Recipe
This peanut butter oatmeal cookie recipe is so good! It’s pretty much a basic cookie recipe, except we’re replacing half the flour with oats.
Fair warning, they’re super addictive!
Peanut Butter Oatmeal Cookies
- 1/2 cup butter softened
- 1/2 cup brown sugar packed
- 1/4 cup white sugar
- 2/3 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup rolled oats
- Preheat the oven to 350F and line two baking sheets with parchment paper.
- Pulse half the rolled oats in a food processor until they have a more finely ground texture. (optional)
- In a large mixing bowl, beat together the butter, brown and white sugars and peanut butter with a mixer until fluffy.
- Add the egg and vanilla extract and beat until combined.
- With the mixer on low speed, slowly mix in the flour, baking soda and salt.
- Add all of the oats to the bowl and stir with a spoon until combined.
- Roll the dough into balls that are about 1.5 inches wide. Place them on the parchment lined baking sheet, about 2 inches apart.
- Bake the cookies at 350F for 10-12 minutes until the cookies look almost flat (they'll still be puffy), and the tops look set. Don't wait for them to be golden or the cookies won't be soft.
- Remove from the oven and let them cool for 10-15 minutes before taking them off the baking sheet.
This recipe makes about two dozen cookies (I made exactly 25 cookies to be precise), and they disappeared in a day. I will definitely be making them again!
This recipe is super simple to make – in less than half an hour, you’ll have homemade oatmeal peanut butter cookies that are SO GOOD. I like these even better than regular peanut butter cookies!
Here’s even more peanut butter recipes:
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