These peanut butter oatmeal cookies are ultra thick, chewy and packed with rich, peanut butter flavor! Bonus: these are gluten free!
This peanut butter oatmeal cookies recipe is extra perfect because not only does it include creamy peanut butter but these cookies are loaded with peanut butter chips too. Heck yes!
I’m a HUGE peanut butter lover. Seriously, I could eat it by the spoonful. I’m also a huge cookie lover. If you are too, be sure to check out my easy peanut butter blossoms, easy peanut butter cup cookies, and peanut butter cream cheese cookies. They’re all SO GOOD!
What makes these oatmeal peanut butter cookies special? A double dose of peanut butter: creamy peanut butter AND peanut butter chips and a double dose of oats: whole and ground old fashioned oats.
- Butter – binds all the ingredients together and provides a rich, buttery flavor.
- Creamy Peanut Butter – the base of the cookie. Do not use all-natural peanut butter. It’s more oily than processed peanut butter, which will cause the cookie to spread out more when baking. Processed peanut butter, like Jiff and Skippy, help bind everything together.
- Dark Brown Sugar – adds a rich, caramel taste to the cookies and prevents the cookies from spreading too much.
- Vanilla Extract – perfectly complements the caramel flavor of dark brown sugar.
- Egg – helps to bind all the ingredients together.
- Old-Fashioned Oats – I used both whole and ground oats for this recipe. I recommend old-fashioned oats over any other kind because they tend to be heartier and chewier than others and will help the cookies hold their shape.
- Baking Soda – gives a little lift.
- Salt – brings out the flavor of the other ingredients and offsets the sweetness of the other cookie components.
- Peanut Butter Chips – provide the cookie with even more peanut butter flavor.
- Maldon Sea Salt – I highly recommend using this as a garnish to add some salty, crunch. Maldon sea salt also helps to cut the sweetness of the rest of the ingredients.
How to make
This peanut butter oatmeal cookies recipe is SUPER easy to whip up and only requires one bowl. Fewer dirty dishes is always a win in my book!
- Use a hand-mixer to beat together butter, peanut butter, and sugar in a large bowl then beat in the remaining ingredients.
- Add in peanut butter chips and beat to combine.
- Use a 1/4 cup measuring cup to scoop cookie dough onto a baking sheet lined with a silicone mat. Use a fork to make criss-crossed indents in each cookie.
- Bake then remove from oven and sprinkle with Maldon Sea Salt (if desired.) Transfer to wire cooling rack or eat immediately! 😉
Super simple, super quick, and super peanut butter-y! I’m in love!
How to make oat flour aka ground oats
Old fashioned oats is used two ways in this recipe: whole and ground to make “oat flour”. Making your own oat flour is SUPER easy (see above), so I figure, why buy another flour when you can just make your own using an ingredient you already have!
How to store
These cookies can be stored in an airtight container at room temperature for up to a week, in the refrigerator for up to two weeks, or in the freezer for up to three months!
Enjoy room temperature, chilled, or to reheat, simply pop them in the microwave until warm!
Peanut Butter Oatmeal Cookies
Equipment for this recipe
- 1/2 cup unsalted butter room temperature
- 1 cup creamy peanut butter
- 3/4 cup dark brown sugar packed
- 1 tablespoon vanilla extract
- 1 large egg room temperature
- 1 1/4 cups ground old fashioned oats *
- 1 1/2 cups old fashioned oats left whole
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup peanut butter chips plus more for topping if desired
- Maldon sea salt optional for topping
- Preheat oven to 350 degrees F and line 2 baking sheets with silicone mats.
- Using a hand mixer, beat butter, peanut butter, and brown sugar together in a large bowl until fluffy, about 2 minutes.
- Beat in vanilla and egg.
- Beat in ground oats, whole oats, baking soda, and salt. Mix until well combined.
- Beat in peanut butter chips.
- Using a 1/4 cup measuring cup, pack dough into the 1/4 cup and turn out dough onto prepared baking sheet - no more than 6 cookies on each baking sheet. Flatten out slightly with a fork like you would a peanut butter cookie.
- Bake one sheet of cookies in preheated oven until golden brown, about 15 minutes.
- Remove from oven and sprinkle with Maldon sea salt, if desired, then let cookies sit for 5 minutes.
- Transfer to a wire cooling rack to let finish cooling or eat immediately!
- Repeat with remaining dough.
- Store leftovers in an airtight container at room temperature.
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*Note: Nutrition information is estimated and varies based on products used.
This recipe was published on July 10, 2019, and has been updated to provide more detailed content.