Peanut Butter Oatmeal Cookies

Let’s talk about cookies. Peanut Butter Oatmeal Cookies to be exact!

Peanut Butter Oatmeal Cookies from (@whatsgabycookin)

I mean I think it’s safe to say that I’ve pretty much covered the cookie realm. Gooey Crinkle Cookies. Molasses Cookies. Breakfast Cookies. Chocolate Chip Cookies. I love a good chewy cookie. Anything that’s slightly undercooked in the middle is the name of the game. Crispy on the outside, chewy on the inside – it’s my idea of perfection and these Peanut Butter Oatmeal Cookies fit the bill.

Cookies are my favorite way to say thank you. To say I love you. To say, thanks for being awesome. I suppose it’s safe to say that if I need to gift someone something, it’s more than likely going to be a cookie! These peanut butter oatmeal cookies are beyond easy to make too! And if you’re feeling extra fancy, you can give them a quick drizzle of chocolate once they are done baking/cooling because the addition of chocolate is ALWAYS a good idea!

Peanut Butter Oatmeal Cookies from (@whatsgabycookin)

Gobble them up and pass them out in one sitting / or pop them in a zip top bag and store them in the freezer for when your sweet tooth strikes. They keep for about 2 months in the freezer, although full transparency… I’ve never had them on hand for more than a week or so. Somebody (me) just polished them off very very quickly!

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies


  • 1/2 cup butter, at room temperature
  • 1 cup brown sugar
  • 1 large egg
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup smooth peanut butter
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1 pinch kosher salt
  • 1 cup old fashioned oats
  • melted chocolate (optional)


  1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
  2. In a large stand mixer, cream together the butter and sugar for 2-3 minutes.
  3. Add in the egg and vanilla and mix until well combined. Be sure to scrape down the sides of the bowl.
  4. Add the peanut butter and mix.
  5. Add the flour, baking soda and salt and mix until the flour is just combined.
  6. Remove the bowl from the stand mixer and fold in the oats.
  7. Using a medium sized cookie scoop, scoop 12 cookies onto each baking sheet. Bake for 12 minutes and then remove from the oven. If you don't want a chewy center, bake the cookies for about 13 - 14 minutes. Once the cookies are removed from the oven, let them sit on the baking sheet for a few more minutes before transferring them to a cooling rack.
  8. Repeat the process with any remaining dough and store the cookies in an air tight container.
  9. Drizzle with melted chocolate if needed.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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  1. I’ve had peanut butter cookies on my mind lately, and I think you just convinced me to make them. I might even add some chocolate chips in there 🙂 Will definitely be making a version of these gluten-free!

  2. Hilarious! I have the exact same shark phobia! I had a nightmare that a killer whale was chasing me. In Lake Michigan. I woke up hyperventilating. Total panic. I once went scuba diving in the Great Barrier Reef and spent the entire time swimming in tight circles, convinced that a shark was going to sneak up on me.

  3. Mmmmm. I love underbaked cookies and I think it will make these even more delicious than they sound. Paddle boarding is the bomb!

  4. Ok… excuse me… before I talk about these cookies, I need to address those margaritas. You now have me craving a week of drunken nothingness. How lovely that sounds!

    And, yeah, I’ll take a plate of these cookies too.

  5. Congrats again Gaby!!! I had to laugh at your story about being afraid of sharks…. growing up, both of my boys eagerly looked forward to the end of summer in Catalina and the return of the Leopard sharks – which are totally harmless BTW.
    Yeah for eating cookies… and these look like the perfect ones to start with!!

  6. Welcome back!! The honeymoon sounds dreamy, i would love to go paddle boarding one day soon! my fiance and I are planning a honeymoon to Puerto Rico in April/May! Hopefully we can go then! BTW, a wedding dress wouldn’t stop me from eating these cookies, haha! too delicious!

  7. I’ve seen people paddle boarding but haven’t tried it myself – so glad you did and had fun (and avoided any sharks!). These cookies look great!

  8. I’m wondering how these would taste with whole wheat flour…or maybe half all purpose and half whole wheat.

    1. Hi Jami! I haven’t even subbed anything in for butter besides date paste – so you could give that a try! the conversions are on the date paste jar 🙂

  9. These were so easy and delicious. Probably the only peanut butter cookie I will make from now on!! Thanks

  10. Hands down the best peanut butter cookie I’ve ever made. I made my own brown sugar by mixing a tbsp of molasses with white sugar. Next time I’m going to use half whole wheat flour and half all purpose. Thanks so much for a fantastic recipe!

  11. Promise to keep a secret? I made a batch of your cookies for my guys but subbed all sorghum flour so that if my daughter visited (who is gluten intolerant) she could have some too. They ate the whole batch without suspecting! I am making them another batch this weekend and going to add in some peanut butter chips that need to be used. Thank you for the recipe!

  12. I’ve inquired about the oatmeal chocolate chip cookie, the oatmeal M&M cookie and now the oatmeal peanut butter cookie, how many calories are in one cookie? Thank you.

  13. These are fantastic! I only had quick oats on hand so I used that and added some chocolate chips.
    Baked them 15 minutes and Yummo! Made 18 generous size cookies.
    My husband I loved them! Thanks so much!

  14. Hi, i was just wondering about one of the steps as this is my first time baking cookies… after placing them on the baking tray, do i have to flatten the dough or does it spread out on its own while in the oven? Thanks!

  15. Just made them for the first time. I am not much of a baker, but I found the recipe easy to follow and to replicate, and the end result was great!.. The cookies are delicious!!. Highly recommend this recipe.

  16. Hi, I detest making cookies, but I found this recipe and thought I’d give it a try, although they look and sound delish, I made some changes to better suit our tastes. I do not particularly care for oatmeal cookies, but my husband does, and he doesn’t like nutty cookies, but I do, and we both love peanut butter (so does our cat!). So I compromised and used a 1/2 cup of oats and a 1/2 cup of chopped peanuts. I changed the butter to shortening for health reasons, I added a 1/4 cup more peanut butter because I make my own, unsweetened natural peanut butter. I used 1/2 a cup of all-purpose and 1/2 a cup of whole wheat flours, and added a 2nd egg, but white only, increased the vanilla to 2 teaspoons, and cut the sugar to 3/4 cup. I used a 1/8 cup measure to scoop out the batter onto the parchment.(got exactly 24 cookies). Baked them 14 minutes and they came out absolutely perfect. In fact they are so good, my husband wants more – no problem with less oats, and the chopped nuts make them crunchy. I will make these again, next time I will put 1/2 cup chocolate chips in half the batter for a variation. Thanks for sharing, this is now my go to cookie recipe!!

    1. I swapped out every single ingredient in this recipe for something else and they turned out perfectly! It is now my go-to!

  17. I just made these but I added white chocolate chunks and diced maraschino cherries and they’re good.

  18. I honestly did’t expect much from such an easy recipe but the cookies came out delicious!!! My two year old was even able to help. The whole family loved them! Thank you for sharing 🙂

  19. these look awesome Gaby- I love all the ingredients, nothing better than peanut butter and oatmeal!!

  20. I love almost anything with oatmeal! Have never tried this combination before but it sounds like a winner.

    1. Monika, if you look at my comment, you will see that these are great cookies. I wish we could post photos.

  21. I was looking for an oatmeal peanut butter cookie recipe with hopes it would have less impact on glucose levels, since it would have more fiber. Gaby’s looked like it had the best ingredients, to me. I made these today, doubling the recipe and adding 1/3 cup of chopped pecans. They came out great!!!….and delicious! I used ice cream scoop for half the dough and had to press them down just a bit as they didn’t look like they were going to spread. They came out to be big, beautiful cookies after baking about 20 minutes. With the other half, I pressed it out on the parchment in two rectangles, each about 12″x4″ and 1/2″ thick. They baked about 20 minutes too. When I took them out of the oven, I immediately cut them in bar shapes. These were a bit thinner than the cookies, and came out a little crispier. I think they would be good to serve as a tea cookie. Both shapes were attractive and delicious. Even better news, for me….the extra fiber did help keep glucose levels lower than with regular cookie recipes. Thank you Gaby!!! I’ll be referring to your recipes for more ideas.

    1. huh! how interesting! did you alter any of the ingredients or steps? LMK and I can help troubleshoot

  22. These sound absolutely delicious but I was wondering approx. how many cookies does the recipe make? I know how fast cookies last in our house and I didn’t want to double the recipe if it makes quite a bit with a normal batch! Thanks!

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