Peanut Butter Oatmeal Cookies
These peanut butter oatmeal cookies might just be the perfect cookie. Loaded with peanut butter, dark brown sugar, ground oats, whole oats, and peanut butter chips, these cookies are absolutely chewy and packed with peanut butter flavor! Gluten free.
Servings: 14 large cookies
Results and timings may vary when adjusting servings
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Nutrition Facts
Peanut Butter Oatmeal Cookies
Amount Per Serving (1 large cookie)
Calories 385 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 31mg 10%
Sodium 231mg 10%
Potassium 221mg 6%
Total Carbohydrates 40g 13%
Dietary Fiber 5g 20%
Sugars 18g
Protein 11g 22%
Vitamin A 0.3%
Calcium 3.2%
Iron 8.5%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
  • 1/2  cup  unsalted butter room temperature
  • 1 cup creamy peanut butter
  • 3/4  cup  dark brown sugar packed
  • tablespoon  vanilla extract
  • 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
  1. Preheat oven to 350 degrees F and line 2 baking sheets with silicone mats.
  2. Using a hand mixer, beat butter, peanut butter, and brown sugar together in a large bowl until fluffy, about 2 minutes.
  3. Beat in vanilla and egg.
  4. Beat in ground oats, whole oats, baking soda, and salt. Mix until well combined.
  5. Beat in peanut butter chips.
  6. 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.

  7. Bake one sheet of cookies in preheated oven until golden brown, about 15 minutes.
  8. Remove from oven and sprinkle with Maldon sea salt, if desired, then let cookies sit for 5 minutes.
  9. Transfer to a wire cooling rack to let finish cooling or eat immediately!
  10. Repeat with remaining dough.

  11. Store leftovers in an airtight container at room temperature.


*Make ground oats by placing about 2 cups old fashioned oats in your food processor. Grind until the oats resemble flour. Measure out 1 and 1/4 cups ground oats and resume with recipe!

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