These Oatmeal Peanut Butter Cookies are the perfect treat for those who love the classic combination of oats and peanut butter. With a crispy exterior and a soft, tender center, these cookies will surely become a new family favorite.
These Oatmeal Peanut Butter Cookies are an irresistible treat that is easy to make and perfect for sharing. With a few expert tips and tricks, you can achieve a delicious, chewy, and nutty cookie that will leave everyone asking for more.
Try this easy recipe, and enjoy the delightful combination of oats and peanut butter in every bite!
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Why This Recipe Works
There are countless cookie recipes out there, but this Oatmeal Peanut Butter Cookie recipe stands out for a few reasons:
- It's a perfect balance of flavors – the sweetness of the brown and granulated sugars combined with peanut butter's nutty, savory taste creates an irresistible, mouthwatering cookie.
- The rolled oats provide a delightful, chewy texture that's both filling and satisfying.
- Raw peanuts add an extra crunch, making these cookies a textural delight.
- This recipe is straightforward and easy to follow, perfect for bakers of all skill levels.
Ingredients
The key ingredients in this Oatmeal Peanut Butter Cookie recipe are:
- Dark brown sugar: Adds depth of flavor and a hint of molasses to the cookies. You can replace it with light brown sugar or a mix of white sugar and molasses (1 cup white sugar to 1 tablespoon molasses).
- Granulated sugar: Balances the sweetness and provides a crisp texture.
- Peanut butter: Peanut butter adds rich, nutty flavor and a creamy texture. Jif or Skippy work great, but you can also use natural peanut butter—just stir it well to mix in the oil. For allergies, swap in almond or sunflower seed butter.
- Unsalted butter: Adds a tender, moist texture to the cookies.
- Rolled oats: Gives the cookies their unique, chewy texture. For a gluten-free option, substitute with gluten-free rolled oats. (*More about oats next)
- All-purpose flour: Provides structure and stability to the cookies. Use gluten-free all-purpose flour for a gluten-free cookie.
- Peanuts: Enhances the nutty flavor and adds an extra crunch. If you're not a fan of peanuts, try using chopped almonds or walnuts for a different nutty flavor.
A Few Words About Oats
Rolled oats (aka old-fashioned oats) are steamed and flattened oat groats that cook quickly and hold their shape well, adding a chewy texture to cookies, oatmeal, and granola. They're a fiber-rich whole grain, but regular oats may be cross-contaminated with gluten.
For gluten-free baking, use certified gluten-free rolled oats and gluten-free all-purpose flour.
Instructions
Step 1. Preheat the oven and prepare the baking sheets: Cover them with parchment paper or lightly grease them.
Step 2. Cream the butter with sugars: In a large mixing bowl, combine granulated sugar, dark brown sugar, peanut butter, and unsalted butter. Cream the mixture together until smooth and creamy. Use an electric mixer or a stand-up KitchenAid.
Step 3. Add the wet ingredients: Add the egg, water, and vanilla extract to the sugar mixture, mixing thoroughly to combine.
Step 4. Prepare the dry ingredients and add them to the mixture: In a separate bowl, whisk together the rolled oats, all-purpose flour, salt, and baking soda. Gradually add the flour mixture to the wet ingredients, stirring until fully incorporated.
Step 5. Add peanuts: Fold in the raw peanuts, ensuring they are evenly distributed throughout the cookie dough.
Step 6. Form the cookies: Use a teaspoon or cookie scoop to drop rounded portions of dough onto the prepared baking sheet.
Step 7. Bake. Bake the cookies for 12-15 minutes or until the edges are golden brown. Allow the cookies to cool completely on wire racks before storing them.
Expert Tips
- For an even bake, rotate the cookie sheet halfway through the baking time.
- Make sure your butter is softened but not melted to achieve the perfect texture.
- To keep the cookies soft and chewy, avoid overbaking them. Remove them from the oven when the edges are golden brown and the center is still slightly soft.
- Use a cookie scoop or a tablespoon to ensure uniform size and even baking.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to prevent them from breaking.
Recipe FAQs
Quick oats can be used, but the cookies may have a slightly different texture. Rolled oats provide a chewier, heartier texture, while instant oats may yield a softer cookie.
Yes, crunchy or chunky peanut butter can be used if you prefer a more textured cookie.
Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with three tablespoons water) and use vegan butter or coconut oil instead of the unsalted butter.
How to Store These Peanut Butter Oatmeal Cookies
Keep cookies in an airtight container at room temp for up to a week. Add a slice of bread or apple to help them stay soft.
Freezing the Dough:
Roll dough into balls, freeze on a baking sheet, then transfer to a freezer-safe container.
Freeze for up to 3 months.
Bake straight from frozen—just add 1–2 extra minutes to the baking time.
More recipes to enjoy
- Classic Oatmeal Raisin Cookies
- Oatmeal Banana Almond Cookies
- Banana Walnut Chocolate Chips Cookies
- Peanut Butter Snowball Cookies
- Peanut Butter Cookies
- Chocolate Chip Cookies
- Chewy Spicy Molasses Cookies
📖 Recipe
Easy Oatmeal Peanut Butter Cookies
Equipment
- KitchenAid Mixer (use instead of a hand mixer)
Ingredients
- ¾ cup dark brown sugar firmly packed
- ½ cup granulated sugar
- ¼ cup peanut butter
- ½ cup soft unsalted butter
- 1 large egg
- ¼ cup water
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- 1 cup unbleached all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup raw peanuts
Instructions
- Preheat oven to 350F.
- In a large bowl, use an electric hand mixer, or in a stand-up bowl, cream the granulated sugar, dark brown sugar, peanut butter, and soft unsalted butter until creamy.
- Beat in the egg, water, and vanilla extract, and mix very well.
- Combine the dry ingredients: rolled oats, unbleached all-purpose flour, salt, and baking soda, and stir them into the sugar-butter mixture.
- Add raw peanuts, making sure they are evenly distributed.
- Drop batter by rounded teaspoonfuls onto a greased cookie sheet(or covered with parchment paper) and bake for 12 to 15 minutes.
- Cool completely on racks before storing.
Notes
- For an even bake, rotate the cookie sheet halfway through the baking time.
- Make sure your butter is softened but not melted to achieve the perfect texture.
- To keep the cookies soft and chewy, avoid overbaking them. Remove them from the oven when the edges are golden brown, and the center is still slightly soft.
- Use a cookie scoop or a tablespoon to ensure uniform size and even baking.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to prevent them from breaking.
Alice says
These cookies are excellent. I love peanut butter and oats together, but the addition of peanuts make these cookies even better.
The Bossy Kitchen says
Thank you, Alice, for your comment. I love these cookies as well.