Let's talk about cookies. Peanut Butter Oatmeal Cookies to be exact!
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! They are a Peanut Butter Cookie meets Perfect Oatmeal Chocolate Chip Cookie. 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!
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
Ingredients
- ½ cup butter at room temperature
- 1 cup brown sugar
- 1 large egg
- 1 ½ teaspoon pure vanilla extract
- ½ cup smooth peanut butter
- 1 cup all purpose flour
- ½ teaspoon baking soda
- 1 pinch kosher salt
- 1 cup old fashioned oats
- melted chocolate optional
Instructions
- 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Mine didn't flatten. 🙁 or cook in the time it says
huh! how interesting! did you alter any of the ingredients or steps? LMK and I can help troubleshoot
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.
I love almost anything with oatmeal! Have never tried this combination before but it sounds like a winner.
Monika, if you look at my comment, you will see that these are great cookies. I wish we could post photos.
these look awesome Gaby- I love all the ingredients, nothing better than peanut butter and oatmeal!!
These look perfect with a glass of milk!
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 🙂
I just made these but I added white chocolate chunks and diced maraschino cherries and they're good.
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!!
I swapped out every single ingredient in this recipe for something else and they turned out perfectly! It is now my go-to!
BAHAHAHAHAHAHAHAHAHA. best comment ever.
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.
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!
it spreads out 🙂 but feel free to flatten it a bit if you want. Either way it will work 🙂
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!
yay! so glad you and your hubby loved them 🙂 Happy Halloween!
Is the dough suppose to be on the runny side?
no - not really. Did you refrigerate it?
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.
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!
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!
Thanks Jeanne!!!!