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Oatmeal peanut butter cookies are soooo good! One of my husbands favourites. So soft and sweet fresh out of the oven. The rolled oats provide a nice heartiness to the cookie that really let’s the peanut flavour shine through. The peanut butter lover in your life will thank you for these.

Dry Ingredients
Butter and Sugar
Wet Cookie Ingredients

Ingredients:

  • 1 1/2 cups rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 3/4 cup brown sugar
  • 1/2 cup natural peanut butter, smooth
  • 1 egg
  • 1 teaspoon vanilla extract
Cookie Dough
Cookie Dough

Tips & Tricks:

  • Mixing: This is a recipe you do not need a mixer to do. A mixer would break up all of the oats and change the texture of the cookie. You can use a spoon or spatula. Which means the only equipment required is a baking tray!
  • Dough: This dough will be a little bit sticky when rolling it. Try and make the balls as round as you can to get nice uniform cookies.
  • Baking: These cookies spread out while baking so be sure to leave some room between each cookie. Pull the cookies out when the edges start to brown. The centre might still feel slightly soft but it will set as they cool on the tray.
  • Toppings: You can easily add chocolate chips or m&ms to this recipe and it’s delicious. You can even add raisins.
Baking tray of cookies

Oatmeal peanut butter cookies really are a thing of beauty you can make them in so many different ways. You can make delicious ice cream sandwiches out of these cookies as well.

Oatmeal Peanut Butter Cookies
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Oatmeal Peanut Butter Cookies

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Course: DessertCuisine: AmericanDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

24

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

300

kcal
Total time

20

minutes

Ingredients

  • 1 1/2 cups rolled oats

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup butter, melted

  • 3/4 cup brown sugar

  • 1/2 cup natural peanut butter, smooth

  • 1 egg

  • 1 teaspoon vanilla extract

Directions

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a medium bowl, combine all of the dry ingredients. (rolled oats, flour, baking soda and salt) Stir to combine and set aside.
  • In a large bowl, add the melted butter and brown sugar and whisk to combine. Then add the egg, peanut butter and vanilla extract and whisk again until well combined.
  • Add the dry ingredients to the wet ingredients and, using a spatula or a spoon, mix until well incorporated.
  • Portion the dough into 1 tablespoon-sized balls, using a scoop or your hands, place them on the baking sheet, leaving 2″ between them, and flatten them gently.
  • Transfer the baking sheet to the oven and allow to cook for 10-12 minutes until the edges are slightly golden and the centre still looks soft.
  • Once cooked, remove the baking sheet from oven and allow the cookies to cool completely on the baking sheet.
  • Once cooled, the cookies can be served immediately, stored in an airtight container for up to 3 days or in the freezer for up to 3 months.

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Oatmeal Cookies Nutrition