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 make a ton of cookies but never oatmeal- not my favorite. I stumbled onto this recipe and thought I would give them a try. I made two batches with one of them vegan for my dairy free kids. The only change that I made to the recipe -besides my vegan substitutes- was to add a splash of milk. I honestly cannot tell which batch is vegan and which is normal. These cookies are one of my favorite and this recipe is fantastic. Thanks for sharing!

  2. Love your butter oatmeal cookies! We can’t wait try these oatmeal cookies!
    You have used kitchenaid stand mixer to mix cream, butter and sugar. I live in Indonesia and want to purchase kitchenaid stand mixer. Please tell me, what is Official kitchen aid website in Indonesia?

      1. Actually i have to pay in Indonesian currency and amazon do not have any website in Indonesia. That’s why i was asking for kitchen aid official website.

  3. I, too, had to add a little milk to the dough in order to help it come together. I used natural peanut butter, which I think was a little dry. Made with a peanuts-only nut butter produces a not overly sweet cookie, so the chocolate chips were a great addition. I think this dough, minus the chips, would work nicely in jam thumbprint cookies, too. Thanks for sharing this one!

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