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Big, soft and chewy Peanut Butter Oatmeal Cookies
A deliciously hearty cookie with amazing textures.
These are not your everyday Peanut Butter Oatmeal Cookies! Our cookies are thick and chewy, hearty but soft and loaded with a variety of textures and flavor.
Healthy whole grain oats give these cookies plenty of chew factor and well balanced flavor. The high-protein peanut butter flavor is spot-on; not at all overwhelming.
I recently shared these cookies again at an outdoor potluck get-together. People I didn’t even know came up and asked about the recipe for these cookies.
Several folks stated these are the best Peanut Butter Oatmeal Cookies they’ve ever eaten. Honestly; these cookies are just that good.
Ingredients needed to make Peanut Butter Oatmeal Cookies
- Unsalted butter at room temperature
- Creamy smooth peanut butter like Skippy or Peter Pan. We don’t recommend using oily natural peanut butters in this recipe.
- Granulated sugar
- Brown sugar to add moisture and chewiness
- Large egg at room temperature
- Vanilla extract
- All-purpose flour
- Baking Soda
- Salt – you only need a smidge as peanut butter is already salted. If using salted butter omit the extra salt.
- Old-Fashioned Oats – don’t use quick oats for this recipe as it may cause the cookies to bake faster and have a different texture in the finished cookie. Rolled oats should be fine.
- Semi-sweet or dark chocolate chips – we add just 1/2 cup of chocolate chips because peanut butter and chocolate are made for each other! Chocolate chips are optional so feel free to leave them out if desired.
- Substitute equal amounts of almond butter for peanut butter. We’ve had great success with almond butter and enjoy the flavor, too.
- Use almond flour in place of the all-purpose flour for a gluten-free cookie. Check your oats to ensure they’re also gluten-free for those on a restricted diet.
How to make the BEST Peanut Butter Chocolate Chip Oatmeal Cookies:
There’s nothing difficult about making these cookies. To start, you’ll need a mixing bowl, electric mixer and a baking sheet with parchment paper.
- In a large bowl, blend together the butter and peanut butter until creamy.
- Add the sugars and beat until lightened and fluffy.
- Mix in the egg and vanilla.
- Whisk together the dry ingredients: flour, baking soda and salt. Add the oats and blend into the creamed butter and sugar.
- Fold in the chocolate chips and chill the dough for 15 to 30 minutes while the oven preheats.
- Scoop large (2 tablespoon) mounds onto the prepared baking sheet. Gently press down to flatten slightly. The cookies don’t spread so if you leave them in mounds they’ll come out with big domed tops.
- Bake just until the bottom edges are lightly browned. Remember, don’t overbake the cookies! At this point it might seem they’re too soft and will fall apart. However, once slightly cooled the cookies are perfect.
- Leave the cookies on the pan to cool for 5 minutes or until just set. Transfer to a wire rack to cool completely.
Store at room temperature in an airtight container for up to 5 or 6 days.
Tips for the softest, chewy Peanut Butter Oatmeal Cookies.
The number one best way to ensure a soft and chewy texture is to slightly under-bake the cookies. The middle may appear a little wet, but that’s okay.
I recommend baking one or two cookies to start and see how they come out.
The first batch may require an additional 1 or 2 minutes to bake through. For all other batches I set the timer for a minute less that the first just to be sure.
Use Old-Fashioned Oats for great chewiness. Quick oats are almost like adding more AP flour. Therefore the cookies will bake faster and lose some of the texture that makes them great.
Brown sugar gives the cookies added moisture and flavor. Light brown or dark brown sugars both work well.
Once cooled, these cookies should easily pull or break in half with very little effort. You should be able to bend the soft cookie in half with no snap or crisp break.
If you have bendable cookies, they’re perfect!
Can you freeze Peanut Butter Oatmeal Cookies?
We have loads of options for these cookies.
First, roll the dough into balls and flatten slightly before flash freezing. Transfer the frozen disks of cookie dough to a zipper bag or sealed container for storage up to 3 months.
Place the frozen dough on a parchment lined baking sheet and bake. You’ll need to add a minute or two to the baking time. Again, make sure you don’t overbake.
You can also freeze fully baked and cooled cookies. Separate between sheets of wax or parchment paper in an airtight container. Thaw at room temperature and enjoy!
Thanks for PINNING!
Peanut Butter Oatmeal Cookies
- 3 tablespoons unsalted butter, room temperature
- ½ cup smooth peanut butter (130g) like Skippy or Peter Pan
- ¼ cup granulated sugar (55g)
- ¼ cup brown sugar, firmly packed (55g)
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour (63g)
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- 1 ½ cups old-fashioned oats (120g)
- ½ cup semi-sweet or dark chocolate chips (80g)
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl using an electric mixer beat the butter and peanut butter together until blended. Add the sugars and beat on medium-high speed until lightened and fluffy, about 3-5 minutes.
- Blend in the egg and vanilla until incorporated. Scrape down the sides and bottom of the bowl with a spatula. Blend again.
- In a small bowl whisk together the flour, baking soda and salt. Stir in the oats until combined. With the mixer on low add the dry ingredients until no streaks of flour remain scraping down the sides of the bowl as needed.
- Fold in the chocolate chips.
- Scoop out 2 tablespoons of dough and roll into a ball. Place 2-inches apart on the prepared baking sheet. Bake for 7 to 9 minutes or until lightly browned around the edges. Don’t over-bake. The centers of the cookies may still seem a little wet. Cool on the pan for 5 minutes then remove to a cooling rack. Store in an airtight container at room temperature.
- This recipe is easily doubled for a larger batch of cookies. When you go to print, change the yield to 28 cookies and the recipe will print with the updated measurements.
Here are a few more cookie recipes you might also like:
- Oatmeal Jammys
- Maple Cinnamon Oatmeal Cookies
- Old-Fashioned Iced Oatmeal Cookies
- Spiced Pumpkin Oatmeal Cookies
- Oatmeal Raisin Cookies
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