Peanut Butter Oatmeal Cookies

I’m back!!! Back from the honeymoon. A few pounds heavier and whole lot tanner. Is tanner even a word? Okay well let’s just pretend it is for today. The vacay was perfect. We literally did nothing except eat wonderful Mexican food all week, drink lots and lots of specialty margaritas, lay out, play in the pool, walk on the beach and relax. Oh… and we went stand up paddle boarding.

Peanut Butter Oatmeal Cooking - Whats Gaby Cooking

Now if you guys know me personally, you know that I am deathly afraid of sharks. I mean I live in Los Angeles for crying out loud. I’m 10 minutes from 4 different beaches and I won’t even so much as venture into the ocean with my pinkie toe. The sharks are out there. And they are coming for me. So when Thomas signed us up for a paddle boarding excursion, it’s safe to say that I had nightmares the whole night leading up to the event about being attacked by a shark.

I know. I’m weird. And a total scaredy cat. It’s just the way I roll. But I decided to go for it and be brave. And I promised myself that if I fell while stand up paddle boarding, I would do everything in my power to fall on TOP of the board and not go face first into the water. If it meant ditching my designer sunglasses on the way down, so be it. But I was not about to fall into the ocean. And then when the moment actually came to get in the water, I did it and guess what. I was actually really good at stand up paddling!! I did the whole 2 hour excursion without falling into the water once. I fell onto my board a few times. But I kept my limbs and my sunglasses and that’s basically all that matters. You still couldn’t pay me enough money to get into the water here in California because it’s dark and murky and I can’t see what’s underneath me, but I’m cool to get into the sparkling blue water in Mexico.

Anyways, more on the honeymoon later.

Let’s talk about cookies.

I mean I think it’s safe to say that I’ve pretty much covered the cookie realm. I love me 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. And now that the wedding is over, and I don’t have a wedding dress to squeeze into, I can eat cookies again!!

I whipped up a big batch of these peanut butter oatmeal cookies before the wedding to bring to lots of people who helped me out in the process of wedding planner! My jeweler, my friends, some of my vendors, and of course my family. They were a hit to say the least. Easy to make too! Cookies are the best because it’s just a simple little ratio and you can adjust it as needed! For example these call for brown sugar only. But you could split it up and do 50/50 with brown and white sugar. Or go with just white sugar! It’s just going to affect how dark the cookies turn out and give the cookie a little more depth with the more brown sugar you use. But you get the idea, right?

If I had kids, I’d make them a batch of these and stick them in their school lunches. But I don’t have kids, nor will I for a few years, so I guess I’ll just have to keep making cookies and eating them myself. It’s a tough job. Someones gotta do it.

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


  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.

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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!!

  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 :)

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