These soft and chewy Peanut Butter Oatmeal Cookies are packed with rich peanut butter flavor and the hearty texture of old-fashioned oats. Easy to make and always a hit, they strike the perfect balance between sweet, salty, and nutty. Whether you’re baking for a family treat, lunchbox snack, or a casual get-together, these cookies are bound to become a go-to favorite.

Why You’ll Love This Recipe

Soft and chewy texture: Thanks to oats and peanut butter, these cookies stay tender in the center with just the right amount of chew.
Simple pantry ingredients: You probably already have everything you need to make them.
Quick to make: Ready in under 30 minutes from start to finish.
Great for all ages: A kid-friendly cookie that adults love too.
Perfectly balanced flavor: Sweet, salty, nutty, and spiced with a touch of cinnamon.
Freezer-friendly: Make a double batch and save some for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups old fashioned oats
½ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar
1 large egg
1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or Silpat mats and set aside.
In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon.
In a separate large mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar together on medium speed until creamy (about 2 minutes).
Add the egg and vanilla extract to the butter mixture and beat until fully combined.
On low speed, gradually add the dry ingredients to the wet mixture. Mix until just combined.
Scoop the dough into balls using a cookie scoop or spoon, and place them on the prepared baking sheets about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly browned but the centers still look soft.
Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 18 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–27 minutes
Calories: Approximately 174 kcal per cookie

Variations

Add chocolate chips: Stir in ½ to 1 cup of chocolate chips for a peanut butter-chocolate combo.
Make them gluten-free: Use certified gluten-free oats and a 1:1 gluten-free flour blend.
Chunky peanut butter: Use chunky peanut butter for added texture and crunch.
Add nuts or seeds: Mix in chopped peanuts, sunflower seeds, or flaxseeds for extra nutrition.
Sprinkle with sea salt: A pinch of flaky sea salt on top before baking enhances the flavor.

Storage/Reheating

Storage:
Store cookies in an airtight container at room temperature for up to 5 days.

Freezing (baked):
Cool completely, then place in a freezer-safe container with parchment between layers. Freeze for up to 3 months.

Freezing (cookie dough):
Scoop dough into balls, freeze on a tray until solid, then transfer to a container or freezer bag. Bake directly from frozen, adding 1–2 minutes to the bake time.

Reheating:
Microwave for 8–10 seconds for a warm, fresh-out-of-the-oven feel.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be slightly softer. Old-fashioned oats provide a chewier bite.

Can I use natural peanut butter?

Natural peanut butter can be used, but make sure it’s well stirred and not too oily or dry, as it may affect the texture.

Why are my cookies dry?

Overbaking can lead to dryness. Pull them out when the centers still look slightly soft — they’ll firm up as they cool.

Can I double the recipe?

Absolutely. Just make sure to bake in batches and avoid overcrowding the oven.

Can I use almond or sunflower seed butter?

Yes, for a peanut-free version, substitute with another nut or seed butter in equal amounts.

Do I need to chill the dough?

Not for this recipe — the cookies bake beautifully without any chill time.

What’s the best way to scoop uniform cookies?

A medium cookie scoop ensures even sizing, which helps with consistent baking.

Are these cookies kid-friendly?

Definitely. They’re soft, easy to chew, and loved by both kids and adults.

Can I reduce the sugar?

You can slightly reduce the sugar, but doing so may alter the texture and flavor. Try cutting each sugar by 2 tablespoons and test from there.

Can I make them egg-free?

Yes, you can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as an egg substitute.

Conclusion

These Peanut Butter Oatmeal Cookies are soft, chewy, and full of nostalgic homemade flavor. They come together quickly with pantry staples and are perfect for everything from after-school snacks to holiday cookie trays. With their satisfying texture and rich peanut butter taste, they’re sure to become a family favorite in no time.