Oatmeal Peanut Butter Cookies

Peanut Butter Oatmeal Cookies

Peanut butter cookies are one of my favorite desserts to keep around the house. That’s probably because I don’t just eat them for dessert; they’re also great as an afternoon snack, crumbled on top of yogurt, right before dinner when you’re feeling snackish—whenever. They’re just the right amount of sweet and nutty to satisfy.

I’m always trying different peanut butter cookies recipes to see how the texture and flavor compares. These are one of my new favorites. Once these cookies cool, they’re the thick and chewy kind. They’re perfect for filling with ice cream and making a cookie sandwich, covering in melted chocolate or filling with a little raspberry jam.

Peanut Butter Oatmeal Cookies Ingredients

I used gluten-free all-purpose flour for these cookies and they came out perfectly. If you use a gluten-free flour I’d recommend a pre-mixed blend for the best consistency. Your cookies should be rollable when all the ingredients are mixed but if the batter is still too thick you can add milk by the Tablespoon until it softens up.

Oatmeal Peanut Butter Cookies

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients(Makes about 18 cookies):

  • 1 cup rolled oats
  • 1 cup all-purpose flour OR 1 cup all-purpose gluten-free flour
  • 3/4 cup cane sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup peanut butter
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract

Peanut Butter Oatmeal Cookies Baked


  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mix together the oats, flour, sugar, baking soda, salt, and cinnamon well.
  3. In a separate bowl, beat the remaining ingredients until they make a homogenous liquid.
  4. Mix the wet ingredients in with the dry until it forms a uniform dough.
  5. Roll the dough into 1-inch balls and place them on a lined baking tray.
  6. Press down on each ball lightly with the tongs of a fork in a criss-cross pattern on top.
  7. Bake for 18 minutes until the center of the cookies are firm and the outsides are golden.
  8. Remove from the oven and let them cool completely before moving.
  9. Store in a sealed container at room temperature.

Peanut Butter Oatmeal Cookies Stacked

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6 Responses to Oatmeal Peanut Butter Cookies
  1. Hannah
    June 11, 2013 | 12:57 pm

    Dulce de leche sandwich! Yes! Yes.

  2. Betsy
    June 24, 2013 | 9:16 am

    Thanks for this great recipe! I used honey instead of sugar, cause that’s what I had 🙂 And I pressed these into an 8×8 pan. I found your recipe on Pinterest, and it was exactly what I was looking for. Thank you!

  3. Kelley
    August 4, 2013 | 8:08 pm

    Absolutely scrumptious! I doubled recipe ‘n only had the one egg…added 2x’s the vanilla ‘n 1.5 teaspoons cinnamon. Yummy! @ 15 minutes 400 degrees.

  4. sirdanilot
    August 7, 2013 | 4:03 pm

    I was googling for an oatmeal peanutbutter cookie recipe, and I made this with some modification (as I didn’t have milk), it turned out lovely !

    Instead of milk I used some butter and a small splash of water, turned out OK. The texture might be different from the cookies with milk, as they are really, really airy and crunchy, but I love that actually.

  5. Josie Rozie
    August 8, 2013 | 7:16 pm

    Followed to the letter. Ok but not my favorite homemade cookie. Will try a different recipe next time I get in a cookie baking mood!

  6. Megan
    September 22, 2013 | 10:46 am

    Used whole wheat flour and 1/2 stick butter instead of vegetable oil. Came out perfect!