These soft and chewy peanut butter oatmeal cookies will for sure become a family favorite cookie!
Prep time: PT15M
Cook time: PT10M
Rating
4.68 stars (602 reviews)
Keywords
peanut butter oatmeal cookies
Ingredients
1 1/2 cups old fashioned oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter (at room temperature)
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
Categories
Dessert
Cuisine
American
Steps
Preheat the oven to 350 degrees F. Line two large baking sheets with Silpat baking mats or parchment paper. Set aside.
In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.
Using a mixer, beat the butter, peanut butter, and sugars together until creamy, this will take about 2 minutes, on medium speed. Beat in the egg and vanilla extract. Mix until well combined.
On low, add in the dry ingredients and mix until just until the combined.
Scoop the cookies into round balls and place on the prepared baking sheets, leaving 2 inches in between cookies. Bake for 10-12 minutes, or until the cookies are lightly browned around the edges, but still soft in the middle.
Remove cookies from oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.
Nutitrion
Serving Size: 1 serving
Calories: 174 kcal
Carbohydrates: 20 g
Protein: 3 g
Fat: 9 g
Saturated Fat: 4 g
Cholesterol: 22 mg
Sodium: 102 mg
Sugar: 12 g
Reviews
Tammy Herr on 2026-09-09 (5 stars): Great flavor!
Crystal on 2026-09-07 (5 stars): Tasty and can be chewy or or a delightful crispy cookie. Easy to substitute out the flour for a gluten free cookie if needed.
Jan on 2026-08-24 (5 stars): My family loved these cookies! I omitted the granulated sugar and substituted whole wheat flour for the all purpose. I used natural peanut butter with just peanuts and a little salt.
Dianne H on 2026-08-17 (5 stars): I made these with a couple of tweaks. I added a tablespoon of honey, 1/4 tsp of ginger, but cut cinnamon to 1/4 tsp . I also chilled the dough for an hour. Baked for 12 min which gave the perfect crunchy outer edge with soft center! Not so sweet and light in flavor blend. New family favorite!!
Nina on 2026-08-13 (5 stars): Love love love!!!!
Raena Jimenez on 2026-08-05 (4 stars): was great will use again for sure.Thank you!
Julia on 2026-06-27 (5 stars): Really good soft oatmeal cookies!
Krystal Levine on 2026-06-26 (5 stars): Fantastic & I made it gluten free!
Sub the 1/2c ap flour with 2tb potato starch, the rest white rice flour. Plus a scoop of collagen powder.
I did need 3 minutes longer bake time at 350.
Thank you so much!!
Cynthia on 2026-05-24 (5 stars): I just tried these and couldn't resist eating one cookie--which quickly became two--as soon as the cookies cooled. I added 1/2 C chopped walnuts and about 1/3 C raisins. I left the cookies rounded and, while they didn't flatten as much as the cookies shown in the pictures above, they were delicious. Crunchy on the outside, but soft inside. So good! I will be making these again.
Mel Nobles on 2026-04-11 (4 stars): So being a baker for 28 years myself I decided to kick your recipe up a notch. I made it the way you suggested the first time, however I find a 1/4 c sugar to 3/4 c brown sugar ratio works better. I also added, 1/4 c of walnuts and 1/2 c of carrot cake flavored chips!!
