Peanut Butter Oatmeal Cookies

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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

5 from 9 votes
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert, Snack
Cuisine American


  • 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


  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
  • In a large stand mixer, cream together the butter and sugar for 2-3 minutes.
  • Add in the egg and vanilla and mix until well combined. Be sure to scrape down the sides of the bowl.
  • Add the peanut butter and mix.
  • Add the flour, baking soda and salt and mix until the flour is just combined.
  • Remove the bowl from the stand mixer and fold in the oats.
  • 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.
  • Repeat the process with any remaining dough and store the cookies in an air tight container.
  • Drizzle with melted chocolate if needed.

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


  1. Hello! Can i substitute all-purpose flour with oat flour that i grind from oat? And if I’m gonna make half of this recipe, i just have to half all the amount of ingredients including baking soda, right?

    1. Hey Lily, I haven’t tested it with oat flour so I can’t say if that works perfectly. If you try it, please let us know. And yes, if you were going to cut it in half, all the ingredients would be reduced by 50%!

  2. The cookies were tasty but turned out much thicker — I didn’t have access to an electric mixer of any sort so I had to rely upon beating the batter by hand but I used the exact quantities and followed the order precisely. I used the tines of a fork to create the traditional “crisscross” pattern and flattened the cookies slightly, but they didn’t flatten any more in cooking. And it yielded only about 26 cookies, not 36. So I’ll try again when I have access to a mixer and see if that step makes a difference so I can get thinner, crisper cookies.

    1. I ended up with thicker cookies that didn’t flatten at all and I used my kitchen aid so I’m not sure what I did wrong

    2. Hey Abby! Have you ever tried tapping the pan after them come out of the oven. That gets them to compress a little bit and makes them thinner! It’s my favorite trick.

  3. I made these exactly according to the instructions and they just crumbled when touched. Never took cookie shape and I had to cook them twice as long. What did I do wrong? They seemed like they needed some kind of liquid. But I am not a baker so I dont know.

    1. I used two eggs because it was a little dry and they came out perfect, I just got done making them 🙂

  4. Made the dough for these last night. Screwed up, doubled the peanut butter, so ended up doubling the entire recipe. Chilled the dough overnight. Scooped it out and rolled it this morning (about 30g per dough ball gave me 45 cookies). Baked at 350 for 14 mins. They look nice and thick, wife says they’re soft when warm. Bottoms browned just enough, not crunchy. Oats don’t show through like your photos, but wife says the texture is good. “Peanut butter cookies usually fall apart, but the oats in these keep it together.” She initially said she didn’t think they were sweet enough, but after finishing the cookie changed her mind. She also suggested adding chocolate chips (like she does for everything!).

  5. Thank you, Gaby! Delicious cookies. I used coconut flour because it’s all had and mixed them up with just a fork. I also didn’t see it was supposed to make 36 and made 12 big cookies. I’m not an experienced baker, but I’d recommend squishing them down if you don’t have a mixer because mine didn’t flatten out much. And add chocolate chips and blueberries. Yum!

  6. Thanks for this recipe!
    I used half of it, but still used 1 egg. (Many people here said that it was too dry and added some milk, and someone added another egg so I thought still using 1 egg should be fine.) It wasn’t dry at all!
    It turned out pretty well! It was a bit messy and oily, but that was too be expected…
    I didn’t have enough brown sugar so I used random combination of a little bit of brown sugar, cane sugar, and granulated sugar. And I used a little less than 1/2 cup.
    Instead of 18 cookies I got 15, and they were smaller than the ones in the pictures.
    For the nice oats on the surface of the cookie, I added a sprinkle on each before baking them. Had a nice texture! I ate some while they were still warm and it was soft and kind of crumbly. I ate another later after it had cooled a bit and it was harder and had more texture.
    Great recipe!

  7. These Cookies are absolutely delicious.
    Just as described crisp on the outside chewy in the middle.
    Simple to make. Ingredients are all staples in my kitchenlove the flavor

  8. What is a medium-size scoop? Since this recipe yields 36 cookies, my batch yields 19g dough per cookie. So I used a 1.25″ diameter (1 tbsp. capacity) scoop. Have not baked it yet so hope these cookies will expand during baking.

  9. Wondering if I can sub self rising flour and eliminate the Baki g soda? Grocery stores have been out of flour and all I have in my Quarantined pantry is self rising?

    1. I haven’t tried it but I think it would work!! Please report back! Would love to know how it goes!

  10. 5 stars
    these are so delicious ! they satisfy a butterfinger craving without all the junk ~ i substituted king authors gluten free flour & mixed some chopped some milk chocolate right in, so good 🙂 thank you gaby! xo

  11. 5 stars
    I came here looking for either a PB cookie recipe or oatmeal recipe and found this jewel. It was delicious!!! Will make again. Perfect as is!

    1. 5 stars
      Made these last week with my kids and they were delicious! We didn’t add the chocolate and they totally hit the spot for a sweet treat.

  12. 5 stars
    I love this recipe. I have made it over and over again for the last 5 years. It has become my favorite peanut butter cookie. Thank you so much for your creativity.

  13. This is my absolute favorite cookie recipe, I cannot get enough of them! They are perfect as they are or with add ins such as chocolate chips or jammies Jam bits. Love them

  14. 5 stars
    Substituted peanut butter with cookie butter and they turned out AMAZING. Love every recipe I’ve tried on this site!

  15. Hi Gaby! This was the first recipe of yours that I tried. They are sooo yummy!
    One question – my cookies came out in more of a ball shape. I am not sure why they didn’t spread out like in your lovely picture. Any suggestions?
    Thank you!
    PS – Trying your chicken parm tonight!

  16. 5 stars
    I have made these cookies so many times I cannot even count, and have gotten so many rave reviews from family and friends. I have given it out to others numerous times. I have never left a recipe review before, that’s how fantastically delicious these cookies are. Friends request them from me now. I have adapted the recipe (e.g. with GF flour, or with coconut oil instead of butter) and they always turn out delicious as ever. Highly recommend!

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