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    Home » Dessert Recipes

    Peanut Butter Oatmeal Cookies

    Published: May 9, 2023 Last updated: Jun 15, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    These Peanut Butter Oatmeal Cookies are the best of two classic cookies in one! Full of peanut butter flavor and studded with peanut butter chips, these delicious cookies have crispy edges and chewy texture.
    A stack of 3 peanut butter oatmeal cookies on a white plate with a small glass of milk behind the plate.
    Pin image for Oatmeal Peanut Butter Cookies.
    Pin image for Oatmeal Peanut Butter Cookies.

    These chewy Peanut Butter Oatmeal cookies are sure to satisfy your cookie cravings. This chewy oatmeal cookies are packed with peanut butter flavor, good for you old-fashioned oats, and peanut butter chips making this the perfect cookie for after school snacking.

    Featured image for Peanut Butter Oatmeal Cookies.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with..
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    Peanut Butter Flavor: peanut butter fans will love intense peanut butter flavor.

    Simple ingredients: made with whole rolled oats combining and basic cookie ingredients.

    Perfect treat: get the the best of two classic cookies, the chewy texture of oatmeal cookies and the peanut butter flavor you from a classic peanut butter cookie with crispy edges.

    🥘 Ingredients

    Unsalted butter

    Brown sugar: feel free to use light or dark brown sugar. The darker the sugar, the deeper the flavors.

    Granulated sugar

    Creamy peanut butter

    Large egg

    Vanilla extract

    Almond extract: adds something extra to the flavor that is absolutely delicious. It is optional, if not using substitute with vanilla extract.

    All purpose flour

    Old-fashioned Oats: also called whole oats.

    Baking soda

    Salt

    Peanut butter chips

    🔪 Instructions

    1. Preheat oven to 375 degrees f. Line a baking sheet with parchment paper. 
    2. In large mixing bowl, using an electric mixer on low speed, mix together the butter, peanut butter, and sugars until creamy.  
    3. Add the egg, vanilla extract, and almond extract; stir to combine.
    4. In a separate bowl, combine the all purpose flour, baking soda, and salt.  Stir to combine.
    5. Gradually add the flour mixture to the the peanut butter mixture until all dry ingredients are combined.  Stir in the the oatmeal and peanut butter chips and until incorporated.
    6. Using a small cookie scoop drop cookie dough onto a prepared cookie sheet. Bake cookies for 10 minutes, or until golden around the edges and cookie has set in the center.
    7. Remove cookie sheet from the oven and allow cookies to cool on the sheet for 1-2 minutes. Transfer to a wire rack and cool completely.  Store in airtight container.

     NotesNote:  day of baking the cookies are slightly chewy on the inside, however, after sitting for a day they got crunchier.  Even Grumpy didn't mind this and he doesn't care for crunchy cookies!

    🥄 Equipment

    Electric hand mixer

    Large Bowl

    Large cookie sheet

    Cookie scoop: use a scoop that is 1 tablespoon sized (small scoop)

    Cookie spatula

    Wire rack

    Three cookies on a white plate with a glass of milk to the right of the plate.

    🥫Storage

    Room temperature: store baked cookies in an airtight container up to 5 days.

    Freeze: store in a freezer safe airtight container up to 3 months.

    📖 Variations

    • Substitute chunky peanut butter for the smooth peanut butter
    • Try using almond butter or one of your favorite nut butters in place of the peanut butter
    • Stir in some of your favorite mixins like raisins, walnuts, or mini M&M's.

    💭 Tips

    • Since this is a large batch cookie recipe, you can easily freeze cookie dough balls and then just remove the amount of frozen cookie dough balls you want to bake and bake as directed. You may need to add a minute or two to compensate for them being frozen.
    • I don't recommend using natural peanut butter for as the oil and nut butter is not emulsified.
    • If making large cookies, it will take longer for them to bake so add a minute at a time until the cookies are golden around the edges.
    • Quick oats can be substituted for old fashioned oats in this recipe.

    📚 Related Recipes

    Spelt Chocolate Chip Cookies are a healthier version of cookies sweetened with pure maple syrup and made with spelt flour.

    No Bake Peanut Butter Oatmeal Cookies are my personal favorite cookie.

    Oatmeal Raisin Walnut Cookies have perfectly crisp edges and chewy centers.

    Nanny's Soft Oatmeal Cookies are thick and soft, perfect for soft cookie lovers.

    Strawberry Baked Oatmeal is perfect for weekend brunch.

    🍽 Serve with..

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    A stack of 3 peanut butter oatmeal cookies on a white plate with a small glass of milk behind the plate.

    Peanut Butter Oatmeal Cookies

    Shelby Law Ruttan
    These Peanut Butter Oatmeal Cookies are the best of two classic cookies in one! Full of peanut butter flavor and studded with peanut butter chips, these delicious cookies have crispy edges and chewy texture.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 minutes mins
    Cook Time 12 minutes mins
    Total Time 22 minutes mins
    Course Desserts
    Cuisine American
    Servings 24
    Calories 151 kcal

    Equipment

    • Electric hand mixer
    • Large bowl
    • Large cookie sheet
    • Small cookie scoop
    • Cookie spatula
    • Wire rack

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • ½ cup unsalted butter , softened
    • ½ cup light brown sugar
    • ½ cup granulated sugar
    • ¾ cup creamy peanut butter
    • 1 large egg
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract
    • 1 cup all purpose flour
    • 1 cup whole oats
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup peanut butter chips

    Instructions
     

    • Preheat oven to 375 degrees f.
    • Line a baking sheet with parchment paper. In large mixing bowl, using an electric mixer on low speed, mix together the butter, peanut butter, and sugars until creamy.
    • Add the egg, vanilla extract, and almond extract; stir to combine.In a separate bowl, combine the all purpose flour, baking soda, and salt. Stir to combine.
    • Gradually add the flour mixture to the the peanut butter mixture until all dry ingredients are combined.  Stir in the the oatmeal and peanut butter chips and until incorporated.
    • Using a small cookie scoop drop cookie dough onto a prepared cookie sheet. Bake cookies for 10 minutes, or until golden around the edges and cookie has set in the center.
    • Remove cookie sheet from the oven and allow cookies to cool on the sheet for 1-2 minutes. Transfer to a wire rack and cool completely.  Store in airtight container.

    Notes

    Peanut Butter Oatmeal Cookies
     
    Author: Grumpy's Honeybunch
    Prep time: 10 mins
    Cook time: 12 mins
    Total time: 22 mins
    Serves: 4 dozen
    Ingredients
    •  
    Instructions
    1. Preheat oven to 375 degrees.
    2. In large mixing bowl, or kitchen aid bowl with paddle attachment, mix together the butter, peanut butter, and sugars until creamy.  Add in the egg and vanilla and stir to combine.
    3. In a separate bowl, combine the flour, baking soda, and salt.  Stir into the peanut butter mixture until combined.  Add the oatmeal and peanut butter chips and stir until incorporated together.
    4. Drop by tablespoons (I use a small cookie scoop) onto a cookie sheet lined with parchment paper. Bake 8-12 minutes (8 minutes is the suggested time in the AR recipe, but I had to bake mine for 12 minutes or they would have been under cooked for me).  Cool on cookie rack.  Store in airtight container.
     
    Notes
    Note:  day of baking the cookies are slightly chewy on the inside, however, after sitting for a day they got crunchier.  Even Grumpy didn't mind this and he doesn't care for crunchy cookies!

    Nutrition

    Serving: 2cookiesCalories: 151kcalCarbohydrates: 17gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 18mgSodium: 134mgPotassium: 74mgFiber: 1gSugar: 10gVitamin A: 129IUCalcium: 13mgIron: 1mgNet Carbohydrates: 16g
    Keyword Peanut Butter Oatmeal Cookies
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Mary Ellen

      June 02, 2014 at 2:34 am

      These look so good. I don't think I have ever added oats to a peanut butter cookie before but is sounds delicious!

      Reply
    2. Renee P

      March 11, 2014 at 1:11 pm

      these look great! I bet they'd be good with chocolate chips too! I don't think I've ever met a peanut butter cookie I didn't like. The almond extract is an interesting twist.

      Reply
    3. Jersey Girl Cooks

      January 30, 2014 at 2:05 am

      Mmmmnn, I love how you made a thick sturdy PB cookie. Will have to try them for my kids.

      Reply
      • honeyb

        January 30, 2014 at 10:53 am

        They are a very sturdy cookie Lisa. I like the oatmeal addition, makes if "feel" healthier. 😉

        Reply
    4. honeyb

      January 28, 2014 at 8:44 pm

      Mmm, I love pb, too. I might have to try to make these similar but GF and sugar free. The other day I made "brown" sugar with a little coconut sugar and some molasses. Need to try it in cookies.

      Reply
      • honeyb

        January 29, 2014 at 11:21 am

        I'll be interested in how they turn out Katrina. So many of your new creations are looking delicious!

        Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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