I finally perfected my Chewy Peanut Butter Oatmeal Cookies for Christmas cookie boxes, and I’m sharing the one unexpected swap I use in every batch.

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I know calling them The BEST Peanut Butter Oatmeal Cookies sounds bold, but I swear these are dangerously addictive. I started sharing them in Christmas cookie boxes and people kept asking for more, like what is in these?

They’re chewy, a little rustic, not too fussy and somehow perfect when you want Chewy Peanut Butter Oatmeal Cookies that feel homemade. I use creamy peanut butter and old fashioned rolled oats so the texture is all there, and they somehow pass as Easy Oatmeal Peanut Butter Cookies when you need a last minute gift.

I messed up the first batch, but that mistake made them better, go figure.

Ingredients

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Peanut butter: packs protein and healthy fats, adds chewiness and strong nutty flavor, slightly salty.
Butter: brings rich, tender texture and deep flavor, helps cookies spread and brown.
Oats: provide fiber, whole grain goodness, chewiness and nutty taste, makes cookies hearty.
Brown sugar: adds moisture, caramel notes, makes cookies soft and slightly chewy, sweeter.
Eggs: bind ingredients, add protein and structure, give richness and golden color.
Chocolate chips: optional, give bursts of sweetness and texture, mix well with peanut flavor.
Vanilla: small amount lifts flavors, rounds sweetness, makes cookies taste more homemade.
All purpose flour: provides structure and body, controls spread, balances tenderness vs chewiness.

Ingredient Quantities

1 cup (2 sticks) unsalted butter

1 cup creamy peanut butter

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups old fashioned rolled oats

1 cup semisweet chocolate chips or chopped peanuts (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat; make sure butter is softened, not melted.

2. In a large bowl beat 1 cup (2 sticks) unsalted butter with 1 cup creamy peanut butter until smooth, then add 1 cup granulated sugar and 1 cup packed light brown sugar and beat until lighter and a bit fluffy, scraping the bowl down as needed.

3. Add 2 large eggs one at a time, mixing each until combined, then stir in 1 teaspoon vanilla extract.

4. In a separate bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt so it distributes evenly.

5. Slowly add the dry mix to the wet mixture and stir until just combined, dont overmix or the cookies will get tough.

6. Fold in 2 cups old fashioned rolled oats until evenly distributed, then fold in 1 cup semisweet chocolate chips or chopped peanuts if using, or do both if you want extra crunch.

7. For best chewy texture chill the dough 20 to 30 minutes in the fridge; this helps the cookies keep their shape and gives a chewier center, you can chill longer if you want firmer cookies.

8. Scoop dough by rounded tablespoon or a small cookie scoop (about 2 tablespoons per cookie) onto the prepared sheets about 2 inches apart; press each ball down slightly with a fork in a crisscross pattern if you like the classic peanut butter look.

9. Bake 9 to 12 minutes until edges are set and centers still look a little soft; rotate pans halfway through for even baking. Remove from oven, let cookies rest on the baking sheet 4 to 5 minutes to finish setting, then transfer to a wire rack to cool completely.

10. Store cooled cookies in an airtight container at room temp (put a slice of bread in the container to keep them extra soft) and enjoy, you’ll get alot of compliments.

Equipment Needed

1. Rimmed baking sheets (2) lined with parchment paper or a silicone baking mat
2. Large mixing bowl for creaming butter and peanut butter
3. Electric mixer or a sturdy wooden spoon if you dont have a mixer
4. Medium bowl for whisking flour, baking soda, baking powder and salt
5. Measuring cups and spoons (including 1 cup and 1 tsp)
6. Rubber spatula for scraping the bowl and folding in oats
7. Whisk to mix the dry ingredients evenly
8. Cookie scoop (small) or a tablespoon plus a fork to press the crisscross pattern
9. Wire cooling rack and an airtight container (for chilling and storing cookies)

FAQ

Q: Can I use natural or crunchy peanut butter instead of creamy? A: Yes, you can, but natural peanut butter usually has oil separation so stir it well first, and the dough may be a bit softer so chill it 30 to 60 minutes before baking. Crunchy gives more texture, creamy gives chewier cookies.

Q: Will quick oats work, or do I need old fashioned rolled oats? A: Quick oats will work in a pinch but the texture will be less chewy and more cakey, old fashioned oats give the best chew and hold up better in the cookie.

Q: Do I have to chill the dough? A: No, you don't have to, but chilling for at least 30 minutes makes thicker, less-spread cookies and concentrates the flavor. If your kitchen is warm chill longer or the dough will be too soft to scoop.

Q: How long and at what temp do I bake them, and how will I know they are done? A: Bake at 350 F (175 C) for about 10 to 12 minutes. Edges should be lightly golden and centers still a touch soft, they firm up as they cool so don't overbake or they'll be dry.

Q: Can I add chocolate chips or chopped peanuts, and when should I add them? A: Yes, either one or both are great, fold in about 1 cup at the end of mixing. You can also press a few extra on top before baking so they look pretty.

Q: How do I store or freeze these cookies? A: Store cooled cookies in an airtight container at room temp for up to 4 days, or freeze baked cookies up to 3 months. For dough, freeze scooped balls on a tray then transfer to a bag, bake from frozen adding a minute or two to bake time.

The BEST Peanut Butter Oatmeal Cookies Recipe Substitutions and Variations

Unsalted butter: Swap 1 cup (2 sticks) butter for 1 cup solid coconut oil or 1 cup vegan buttery spread. Gives a very similar texture, coconut oil will add a slight coconut note, and if dough seems soft chill it before baking.
Creamy peanut butter: Use 1 cup almond butter or 1 cup sunflower seed butter 1:1 (sunflower is great if you need peanut free). Flavor changes a bit and dough can be a touch drier so add 1 tablespoon milk if needed.
Eggs: Replace 2 large eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, stir and let sit 5 minutes). Works as a vegan binder but cookies may be slightly denser.
All purpose flour: Substitute 1 3/4 cups all purpose flour with 1 3/4 cups cup for cup gluten free flour blend. Texture can be different so chill the dough 20 to 30 minutes if it’s sticky.

Pro Tips

1) Chill the dough longer, like overnight if you can, it makes the cookies chewier and concentrates the flavor. If dough is rock hard when you take it out just let it sit 10 to 15 minutes so scooping is easier.

2) Toast the oats and any chopped peanuts in a dry skillet until they smell nutty, about 2 to 4 minutes. It really boosts the flavor and keeps the oats from tasting a little raw.

3) Measure flour by spooning it into the cup and leveling or even better use a scale — 1 3/4 cups AP flour is about 220 grams. If you pack the flour you’ll end up with dry, dense cookies.

4) Keep an eye on doneness and pull them when the edges are set but centers still look a tad soft, they keep cooking on the hot sheet so dont overbake. Also use an oven thermometer and rotate pans halfway for even results, ovens lie sometimes.

The BEST Peanut Butter Oatmeal Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I finally perfected my Chewy Peanut Butter Oatmeal Cookies for Christmas cookie boxes, and I'm sharing the one unexpected swap I use in every batch.

Servings

servings

Calories

340

kcal

Equipment: 1. Rimmed baking sheets (2) lined with parchment paper or a silicone baking mat
2. Large mixing bowl for creaming butter and peanut butter
3. Electric mixer or a sturdy wooden spoon if you dont have a mixer
4. Medium bowl for whisking flour, baking soda, baking powder and salt
5. Measuring cups and spoons (including 1 cup and 1 tsp)
6. Rubber spatula for scraping the bowl and folding in oats
7. Whisk to mix the dry ingredients evenly
8. Cookie scoop (small) or a tablespoon plus a fork to press the crisscross pattern
9. Wire cooling rack and an airtight container (for chilling and storing cookies)

Ingredients

1 cup (2 sticks) unsalted butter
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old fashioned rolled oats
1 cup semisweet chocolate chips or chopped peanuts (optional)

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat; make sure butter is softened, not melted.
In a large bowl beat 1 cup (2 sticks) unsalted butter with 1 cup creamy peanut butter until smooth, then add 1 cup granulated sugar and 1 cup packed light brown sugar and beat until lighter and a bit fluffy, scraping the bowl down as needed.
Add 2 large eggs one at a time, mixing each until combined, then stir in 1 teaspoon vanilla extract.
In a separate bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt so it distributes evenly.
Slowly add the dry mix to the wet mixture and stir until just combined, dont overmix or the cookies will get tough.
Fold in 2 cups old fashioned rolled oats until evenly distributed, then fold in 1 cup semisweet chocolate chips or chopped peanuts if using, or do both if you want extra crunch.
For best chewy texture chill the dough 20 to 30 minutes in the fridge; this helps the cookies keep their shape and gives a chewier center, you can chill longer if you want firmer cookies.
Scoop dough by rounded tablespoon or a small cookie scoop (about 2 tablespoons per cookie) onto the prepared sheets about 2 inches apart; press each ball down slightly with a fork in a crisscross pattern if you like the classic peanut butter look.
Bake 9 to 12 minutes until edges are set and centers still look a little soft; rotate pans halfway through for even baking. Remove from oven, let cookies rest on the baking sheet 4 to 5 minutes to finish setting, then transfer to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temp (put a slice of bread in the container to keep them extra soft) and enjoy, you'll get alot of compliments.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.