Easy Peanut Butter Oatmeal Cookies are a deliciously chewy and wholesome treat made with simple ingredients. Packed with the rich flavor of peanut butter and the heartiness of oats, these cookies are perfect for a quick snack, a lunchbox treat, or even a healthy-ish dessert.
Why You’ll Love This Recipe
- One-Bowl Recipe – Simple ingredients and minimal cleanup.
- Soft and Chewy – The perfect texture with a slight crisp on the edges.
- Naturally Gluten-Free – If using certified gluten-free oats.
- No Butter Required – Peanut butter provides all the richness you need.
- Customizable – Add chocolate chips, raisins, or nuts for variety.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Peanut butter (creamy or crunchy)
- Brown sugar
- Eggs
- Vanilla extract
- Baking soda
- Salt
- Rolled oats
- Chocolate chips or raisins (optional)
Directions
- Preheat the Oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together peanut butter, brown sugar, eggs, and vanilla until smooth.
- Add Dry Ingredients: Stir in baking soda, salt, and rolled oats. Fold in chocolate chips or raisins if using.
- Shape the Cookies: Scoop tablespoon-sized dough balls onto the baking sheet and gently flatten them.
- Bake: Bake for 10-12 minutes until the edges are golden.
- Cool and Enjoy: Let cool for a few minutes before transferring to a wire rack.
Servings and Timing
- Servings: Makes about 18 cookies
- Prep Time: 10 minutes
- Bake Time: 10-12 minutes
- Total Time: 20-25 minutes
Variations
- Extra Crunchy – Add chopped peanuts or almonds.
- Chocolate Lover’s Version – Mix in cocoa powder or use dark chocolate chunks.
- Healthier Option – Substitute coconut sugar for brown sugar.
- Flourless Version – Use only oats for a naturally gluten-free cookie.
- Banana-Peanut Butter Cookies – Replace some of the sugar with mashed banana.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm in the microwave for 5-10 seconds for a fresh-from-the-oven feel.
FAQs
Can I use quick oats instead of rolled oats?
Yes, but they may give the cookies a slightly different texture.
How do I make these cookies softer?
Add an extra egg or a little applesauce for more moisture.
Can I make them dairy-free?
Yes! Just skip the chocolate chips or use dairy-free chocolate.
Can I use natural peanut butter?
Yes, but stir it well before using since it can be more runny.
Why did my cookies turn out dry?
Overbaking can cause dryness—take them out when the edges are just set.
Can I substitute almond butter?
Absolutely! Any nut or seed butter works well in this recipe.
Do I need to chill the dough?
No chilling is required, but it helps if your dough is too sticky.
How do I make them extra chewy?
Use a bit more brown sugar for extra chewiness.
Can I make these into bars instead?
Yes! Press the dough into a pan and bake for 15-18 minutes.
Are these cookies healthy?
They contain natural ingredients and fiber from oats, making them a healthier treat!
Conclusion
Easy Peanut Butter Oatmeal Cookies are a simple and satisfying treat that’s quick to make and packed with flavor. Whether you enjoy them plain or with add-ins like chocolate chips or raisins, these cookies are a perfect balance of nutty richness and hearty oats. Try them today and enjoy a homemade, chewy, and delicious snack!
Print
Easy Peanut Butter Oatmeal Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Category: Dessert / Snack
- Method: Baking
Description
These Easy Peanut Butter Oatmeal Cookies combine the rich flavor of peanut butter with the chewy texture of oats for the ultimate sweet and slightly salty treat. They’re made with simple ingredients, require no chilling, and come together in less than 30 minutes—perfect for a quick snack or dessert!
Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup old-fashioned oats
- 1/2 cup chocolate chips or chopped peanuts (optional)
Instructions
- Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Add the Oats & Mix-ins:
- Stir in the oats and chocolate chips or peanuts (if using).
- Scoop & Bake:
- Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.
- Flatten slightly with the back of a spoon.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool & Enjoy:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Enjoy warm or at room temperature!
Notes
- Make them healthier: Swap ½ cup of flour for almond flour or whole wheat flour.
- Make them gluten-free: Use gluten-free oats and almond flour.
- Dairy-free option: Replace butter with coconut oil or vegan butter.
- Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for later!
Nutrition
- Calories: ~160
- Sugar: ~10g
- Sodium: ~100mg
- Fat: ~9g
- Saturated Fat: ~4g
- Unsaturated Fat: ~4g
- Carbohydrates: ~18g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: ~15mg
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