Peanut Butter Oatmeal Cookies Recipes

4.84 from 36 votes

These homemade peanut butter oatmeal cookies are soft, chewy, made with rolled oats, and creamy butter, ready in just 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Preheat the oven to 350°F and line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars. Cream together on medium-low speed until light and fluffy, about 2–3 minutes. Add the peanut butter and continue mixing to combine. Then, add the egg and vanilla extract and mix on low speed until incorporated, about 1 minute.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Add the oats and mix until just incorporated.
Using a 1.5 tablespoon spring-loaded cookie scoop, scoop a rounded amount of dough and place 2 inches apart on the prepared baking sheet. Lightly flatten the top of each cookie with your fingers.
Bake for 10–12 minutes, or until the edges are just set and lightly golden.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

My Top Tip: Use room-temperature ingredients. Read my tips on how to soften butter so it combines easily with the sugars. For best results, use a room-temperature egg, too.
Storage: Place the PB oatmeal cookies in an airtight container, separating with layers of parchment paper to prevent sticking. Store at room temperature for 5–7 days.
Freezing: Place the baked PB oatmeal cookies in an airtight container or freezer bag. You can also freeze the unbaked dough balls. They'll last in the freezer for up to 3 months. Thaw baked cookies at room temperature, and thaw unbaked dough balls overnight in the fridge.

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