Peanut Butter Oatmeal Cookies

By Elizabeth Waterson // Apr 15, 2024 (Updated Jun 9, 2025) // 2 Comments

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Indulge in the perfect combination of peanut butter and oatmeal with this delicious cookie recipe. Follow along with step-by-step photos for guaranteed success in the kitchen!

plate of peanut butter oatmeal cookies on top of a floral linen on a light surface.

Sometimes, not very often, but sometimes I want a cookie without any chocolate. I'm often stuck deciding between a peanut butter cookie, an oatmeal cookie, or a lemon cookie. So why not combine two of them? These peanut butter oatmeal cookies were developed off of my oatmeal chocolate chip cookie recipe.

hand holding a half eaten peanut butter oatmeal cookies.

Let's get to the recipe

Ingredients

For these delicious cookies you'll need:

Salted Butter. Half of the butter needs to be browned and the other half will be cut up and mixed with the brown butter.
Brown Sugar. Brown sugar helps sweeten the cookies and create a thicker, chewier cookie.
Granulated Sugar. White sugar sweetens the cookies as well as encourages them to spread while baking.
Creamy Peanut Butter. This recipe was developed using a standard store-bought creamy peanut butter like Jif or Skippy, not natural peanut butter.
Large Eggs. One whole egg and one additional egg yolk are needed. The additional egg yolk creates a rich, chewy cookie. The eggs should be at room temperature, you can do this quickly by placing them in a bowl of warm water for 5-10 minutes before cracking.
Pure Vanilla Extract. The sweet, warm flavor of vanilla extract pairs nicely with the peanut butter.
All Purpose Flour. Due to the peanut butter and oats this recipe calls for a smaller amount of flour. Be careful not to add too much flour the cookies will be crumbly and dry.
Salt. The salt balances out the sweetness as well as helps enhance the flavor profiles of the other ingredients in this cookie dough.
Baking Soda. This chemical leavening agent helps the cookies rise and brown while baking.
Cornstarch. Adding cornstarch creates a soft, tender cookie dough.
Rolled Oats. For the best chewy oatmeal cookie, I prefer using rolled old-fashioned oats. You could swap in quick oats but the texture of the cookies may be different.

Of course, you could add ¾ of a cup to a cup of chocolate chips or chopped chocolate to these peanut butter oatmeal cookies if you want!

ingredients for peanut butter oatmeal cookies on a sheet pan on a light surface.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully, and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.

brown butter and cubs of butter in a glass bowl mixed together then sugars added and peanut butter on a light surface with a floral linen.

In the bowl of an electric stand mixer fitted with a paddle attachment or a large mixing bowl with a handheld electric mixer add the brown butter and the regular butter, and mix until the butter is all combined. Add the brown sugar, granulated sugar, and peanut butter and stir together for 1 minute.

Add in egg, egg yolk, and vanilla extract and beat for two minutes. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes. The mixture will be much lighter in color.

egg and vanilla mixed into wet ingredients in a glass bowl on a light surface with a floral linen.

In a separate bowl mix together the flour, salt, baking soda, cornstarch, and oats.

Slowly add the flour mixture to the wet mixture, mixing just until combined. But make sure you scrape down the sides of the bowl with a rubber spatula to ensure everything is combined.

dry ingredients mixed into wet ingredients in a glass bowl on a light surface with a floral linen.

I like to use a cookie scoop to achieve same-size cookies, scoop 2 tablespoons balls of dough and place on a sheet pan or plate, cover with plastic wrap, and chill in the fridge for at least thirty minutes or up to two days.

peanut butter oatmeal cookie dough balls baked on a sheet pan on alight surface with a floral linen.

Preheat oven to 375F/190C and line a baking sheet with a Silpat liner or parchment paper.

stack of peanut butter oatmeal cookies on a wire rack on a light surface.

Place the cookie dough balls 3 inches apart on the prepared sheet, and bake for 10-12 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. After 5 minutes of cooling transfer the cookies to cool on a wire rack. Store leftover peanut butter oatmeal cookies in an airtight container for 5 days.

Check out this post on my Cookie Baking Tips

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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card