Chewy Peanut Butter Oatmeal Cookies Recipe for Crispy Edges

Soft and chewy peanut butter oatmeal cookies are crisp on the outside, tender inside, and packed with chewy old-fashioned oats and creamy peanut butter. A simple, hearty cookie made from pantry staples.

Combine the rich flavor of thick peanut butter cookies with the satisfying chew of old-fashioned oats and you get these delicious oatmeal peanut butter cookies. They’re easy to make and use common ingredients you likely already have on hand.

Peanut Butter Oatmeal Cookies

These cookies deliver a strong peanut butter flavor while the old-fashioned oats give them a satisfying, chewy bite—almost like eating a soft granola bar. Perfect for a snack, dessert, or even a portable breakfast treat.

Key ingredients:

• Butter
• Granulated sugar
• Brown sugar
• Creamy peanut butter
• Egg
• Vanilla extract
• Old-fashioned oats
• All-purpose flour
• Baking soda
• Salt

No chilling required—just scoop and bake.

The cookies do puff up while baking. If you prefer a flatter cookie, gently press the warm tops with the bottom of a spatula after they come out of the oven.

Baking Tips

1. Use creamy peanut butter. Commercial creamy peanut butter (Jif, Skippy, or similar) gives the best texture. Natural varieties can make the dough drier and the finished cookies crumbly. Chunky peanut butter is acceptable but may change the texture slightly.
2. Choose old-fashioned oats. Old-fashioned oats keep the cookies chewy. Quick-cooking oats can be used in a pinch but may yield a denser, drier cookie.
3. Measure flour properly. Stir or fluff the flour before spooning and leveling to avoid packing it in. Over-measuring flour can create dry, dense cookies.
4. Don’t over-bake. The bottoms may brown before the tops do. For soft, chewy centers, remove the cookies when the edges are set but the centers are still slightly soft. Let them finish on the baking sheet for a few minutes before transferring to a rack.
5. Storage and freezing: Store cooled cookies in an airtight container at room temperature for several days. To freeze baked cookies, place cooled cookies in a freezer-safe bag for up to 2 months. Cookie dough can be frozen in scooped balls on a tray, then transferred to a bag once solid; bake from frozen with 2–4 extra minutes of oven time.

These peanut butter oatmeal cookies are a peanut butter lover’s dream—easy, flavorful, and satisfying. The oats add substance and chew, while the peanut butter keeps them rich and comforting. Simple to prepare and hard to resist.

More Cookie Recipes To Try

• Oatmeal Cream Pies
• Peanut Butter Blossoms
• Florentine Lace Cookies
• Chewy Oatmeal Raisin Cookies
• Double Chocolate Crinkles
• Peanut Butter Chocolate Chip Cookies
• Iced Oatmeal Cookies
• M&M Cookies
• Best Snickerdoodles

Peanut Butter Oatmeal Cookies

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Soft and chewy peanut butter oatmeal cookies are crisp on the outside, soft on the inside, and full of chewy old-fashioned oats and creamy peanut butter.

Yields
18 cookies

Ingredients

• ½ cup (113 g) unsalted butter, room temperature
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) light brown sugar, gently packed
• ½ cup (132 g) creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract
• 1 ¼ cups (100 g) old-fashioned oats
• 1 cup (120 g) all-purpose flour (stir, spoon, & level)
• 1 tsp baking soda
• ½ tsp salt

Instructions

• Preheat oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper.
• Cream the butter, granulated sugar, and brown sugar together until light and fluffy.
• Add the creamy peanut butter, egg, and vanilla. Mix until combined, scraping the bowl as needed.
• In a separate bowl, whisk together the oats, flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until just combined.
• Scoop dough onto prepared sheets several inches apart. Bake at 350°F for 10–12 minutes, until edges are set but centers remain slightly soft. Cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Notes

• Do not use natural peanut butter.
• Quick oats may be substituted for old-fashioned oats, but cookies may be denser.

Nutrition

Serving: 1 cookie
| Calories: 179 kcal
| Carbohydrates: 21 g
| Protein: 3 g
| Fat: 9 g

Disclaimer: Nutritional values are estimates calculated with a third-party tool.