Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies are the perfect combination of all your favorite cookies, in one satisfying bite! Soft middles, chewy oats, gooey chocolate chips, and rich peanut butter flavor set these cookies a step above the rest. 

Peanut Butter Oatmeal Cookies

What if you didn’t have to choose? What if you got to have it all? That’s the vibe of these peanut butter oatmeal cookies! This recipe was first created from a craving, as all great recipes tend to be. I wanted an oatmeal cookie, but peanut butter also sounded amazing. Once I got to baking, I realized that chocolate chips also needed to be in the mix… and my life has been forever changed! These might just be my favorite cookies ever, and that’s really saying something. They’ve got that signature peanut butter flavor, chewy oats in every bite, and just enough chocolate chips to make them all the more indulgent. They check every box!

Enjoy more of the very best homemade cookie recipes like chocolate cookies, monster cookies, and peanut butter maple cookies! 

Do I need to chill the cookie dough?

Nope! That’s one of my favorite things about this recipe. Chilling the dough is entirely optional. If you want the cookies right away (been there!), you can pop them in the oven as soon as the dough is rolled. If you prefer thicker cookies that spread a little less, chill them in the fridge for about half an hour prior to baking. 

How to Make Peanut Butter Oatmeal Cookies

1. Prepare. If you’re planning to bake these right away without chilling the dough, preheat the oven to 375°F and line two large baking sheets with a Silpat or parchment paper and set aside.
2. Cream the butter, sugars, and peanut butter. In a large bowl if using a hand mixer, or bowl of stand mixer fitted with the paddle attachment, cream together the butter, both sugars, and peanut butter until fluffy and pale in color. 
3. Add eggs. Add the eggs and vanilla to the sugar mixture and beat on medium speed until combined.
4. Add dry ingredients. Add the flour, oats, baking soda, salt, and cinnamon to the mixer and meat on medium speed until well combined. Fold in the chocolate chips if using.
5. Chill (or skip). For a thicker cookie, place the dough in the refrigerator and chill for 30 minutes.
6. Bake. Drop the dough by Tablespoon-fulls onto prepared baking sheets. Bake in a preheated oven for 12-15 minutes, just until lightly golden.
7. Let them cool. Remove the cookies from the oven and allow them to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Storing and Freezing

Make sure the cookies are totally cooled to room temperature prior to storing! In an airtight container at room temperature, you can keep these fresh for about 3-4 days. 

To freeze, place the cookies in a zip-top gallon bag with most of the air squeezed out. Label, date, and freeze for up to 3 months. 

Ingredient Notes

• Butter – It needs to be fully softened before using, that way you can whip it with the sugars and peanut butter. 
• Brown Sugar and Granulated Sugar – Yes, it’s best to use a combo of both! The brown sugar adds a richness and moisture while the granulated sugar adds sweetness that doesn’t weigh down the cookies. 
• Creamy Peanut Butter – Do not use natural peanut butter. The dough will have the wrong texture. 
• Eggs – Let them adjust to room temp before using, that way they blend seamlessly with the other ingredients. 
• Vanilla – I like to use pure vanilla etxract, not imitation, when I can! 
• All-Purpose Flour – The easiest way to avoid dry cookies is to not pack the flour! Spoon the flour into the measuring cup and level it with a butter knife rather than dunking the cup straight into the bag. 
• Old Fashioned Oats – I recommend using these instead of quick-cooking oats, since old fashioned oats are chewier and add more structure. 
• Baking Soda – Make sure it’s not expired! Fresh baking soda is needed to give the cookies their best texture. 
• Salt – A pinch is all you need to enhance the other flavors. 
• Cinnamon – There’s just enough to hint at that classic oatmeal cookie flavor without overpowering the peanut butter. 
• Chocolate Chips – These are optional! Semi-sweet is my go-to, but milk or dark chocolate chips are also great choices. 

Enjoy!

~Nichole