Posted May 14, 2021, Updated Feb 29, 2024 These Peanut Butter Oatmeal Cookies are the love child of two of my favorite cookie recipes. This mashup of our famous oatmeal cookies and my favorite peanut butter cookies are straight-up cookie heaven. These peanut butter oatmeal cookies are crispy on the outside and soft and chewy on the inside, plus they’re loaded with peanut butter! Add your favorite mix-ins to make them your own (chocolate chips, mini peanut butter cups, etc.)!
Peanut Butter Oatmeal Cookies: Ingredients & Substituions
Salted Butter. Unsalted butter or coconut oil can be used in place of salted butter. Creamy peanut butter. I recommend using peanut butter that is solid at room temperature. You can also use crunchy peanut butter. Eggs. Try to make sure the egg is room temperature! I have not made this recipe with an egg substitute, so if you do let me know in the comments. Light brown sugar. If you like a little bolder, molasses taste then you can use dark brown sugar. Coconut sugar also works well. Granulated Sugar. use organic cane sugar or white sugar. All-purpose flour. A 1:1 gluten-free all purpose flour can be used to make these cookies gluten-free. Fine sea salt. If using iodized salt I recommend decreasing the amount by half. Mix-ins. Adding mix-ins is optional. I’ll chat about possible add-ins later on!
How to Make Oatmeal Peanut Butter Cookies
These peanut butter oat cookies are easy to make! We’ll walk through the process together and don’t forget to watch the video. Begin by combining the flour, baking soda, sea salt, baking powder and cinnamon in a small bowl, then set it aside. Next, the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat together butter, peanut butter, brown sugar and granulated sugar until light and fluffy. Once the mixture is smooth, add the vanilla and egg and beat until combined. Then, add the dry ingredient mixture and beat until combined. Then add the oatmeal and beat until evenly distributed.
Mix-In Suggestions
If desired, add mix-ins. I prefer to add chocolate chips to make these Peanut Butter Oatmeal Chocolate Chip Cookies! But the mix-in possibilities are endless! Here are some suggestions.
chocolate chips (obviously) Peanut Butter Cups (chopped or use mini) white chocolate chips raisins dried fruit (cranberries, raspberries, blueberries, etc.) cinnamon chips (YUM) nuts (walnuts, pecans, sliced almonds, etc.)
Chill
Cover dough with plastic wrap, or transfer to an airtight container with a lid and chill for at least 1 hour.
Portion Dough
Once the dough is chilled, preheat the oven. Use a small cookie scoop (1.5 to 2 Tablespoons) to measure out the oatmeal cookie dough. Roll each portion into a smooth ball and place on a cookie sheet lined with parchment paper. Once the dough balls are on the parchment paper, gently and ever-so-slightly press the tops down. This will ensure even baking. (NOTE: Dough will be slightly tacky, but should still roll easily into balls).
Bake
Bake the peanut butter oatmeal cookies in the preheated oven for 10-11 minutes, or until cookies are just barely set.
Cool
Once cookies are baked, let them cool on the baking pan for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
Store/Freeze
Store in an airtight container at room temperature for 3-5 days, or in the freezer for up to 1 month.
Freeze Dough
Form the dough into balls, place them in an single layer in an airtight container or plastic/silicone storage bag and freeze until you’d like to bake. Thaw to room temperature before baking. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
