These Peanut Butter Oatmeal Cookies combine two classic cookies in one! They are soft, chewy, and you can customize them with your favorite add-ins like chocolate chips and nuts. If you love peanut butter and oatmeal, you will love these easy cookies!
Does anyone else struggle with cookie cravings when you want two different kinds? I love peanut butter cookies and oatmeal cookies, so I decided why not just combine them into one amazing cookie? That’s how I came up with these cookies – they are the best of both worlds!
Why You’ll LOVE These Cookies
With these two-in-one cookies, you get the peanut butter flavor but in a soft and chewy oatmeal cookie. It is a match made in cookie heaven, and the even better news is you can easily customize them with your favorite add-ins. So, leave them plain or dress them up – either way, you are going to love them.
Table of Contents
Ingredients You Need
- Unsalted butter – soften it to room temperature
- Creamy peanut butter – just use regular peanut butter not natural or homemade
- Brown Sugar and Granulated Sugar – be sure you’re measuring sugar the right way
- Egg, Vanilla, Baking Soda, Salt – regular cookie ingredients
- Milk – remember this is my peanut butter cookie secret ingredient for soft cookies!
- Cinnamon – a must in any oatmeal cookies
- Quick-cooking oats – not old-fashioned or steel-cut
- All-purpose flour – use the spoon and level method to measure
How to Make the Best Peanut Butter Oatmeal Cookies
1. Cream: Mix the softened butter and peanut butter in a large bowl with a mixer. Add both kinds of sugar and cream them with the butter mixture until light and fluffy.
2. Mix: Add the egg, milk, vanilla, baking soda, cinnamon, and salt and mix until smooth. Add the oatmeal and flour and stir until combined.
3. Scoop and Press: Scoop two tablespoons of the dough to form each dough ball. Place them two inches apart on prepared baking sheets. Use a fork to make a hash mark on the top of each ball, lightly pressing them down. If the dough sticks to the fork, you can dip it in the granulated sugar.
4. Bake: Bake the cookies at 350°F for 11 to 14 minutes. The cookies are done when they are no longer glossy on top. Cool them on the baking sheets for five minutes before moving them.
Customize Them with Your Favorite Add-Ins
These peanut butter and oatmeal cookies are pretty fantastic all on their own – soft, chewy, with the perfect amount of peanut butter. But I love to dress them up, too! My favorite way is to make peanut butter oatmeal chocolate chip cookies, but there are other options, too.
You can add 1 ½ cup of add-ins – here are some ideas:
- Chocolate chips – milk, dark, semisweet, and white chocolate are great!
- Peanut butter chips or butterscotch chips
- Chopped nuts like peanuts, walnuts, or almonds
Or, do a combination of add-ins – just be sure to keep the total amount to a cup and a half.
Do I have to use quick oats? For this recipe, you do. Quick oats cook faster than steel-cut oats and old-fashioned oats, so for this recipe, there’s not a substitute.
Can I use chunky peanut butter? Yes, for a different texture, you can sub creamy peanut butter for the chunky style.
Can I use natural peanut butter? I find that regular creamy peanut butter works best in cookies, and I haven’t tested this recipe with the natural kind (the type that you need to stir before using).
Can I freeze them? Yes, you can freeze the baked cookies for up to a month. Keep them in a freezer-safe container and let them sit out at room temperature to thaw. If you love peanut butter cookies and oatmeal cookies, you have to give this recipe a try! These are easy to make and even easier to eat. I hope you love them as much as I do!
More Cookie Recipes You’ll Enjoy
- Mint Chip Chocolate Chip Cookies
- Better than Doubletree Chocolate Chip Cookies
- Easy Red Velvet Cookies
- BEST Chewy Oatmeal Cookies
- My Favorite Peanut Butter Cookies
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Peanut Butter Oatmeal Cookies Recipe
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cups quick cooking oats
- ¾ cup all-purpose flour
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
- Mix butter and peanut butter in a large bowl with an electric mixer until smooth. Add both sugars and cream until fluffy.
- Add egg, milk, vanilla, baking soda, cinnamon and salt and mix until smooth. Mix in oats then mix in flour.
- Scoop 2-tablespoon size balls of cookie dough 2-inches apart onto prepared cookie sheets. Use a fork to press them down with crisscross marks, like you would with regular peanut butter cookies. If the fork sticks to the cookie dough, dip the fork in some granulated sugar.
- Bake for 11-14 minutes or until they just lose their glossy sheen. Cool at least 5 minutes before removing from cookie sheets.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Use up to 1 ½ cups of any mix ins: nuts, candy, chocolate chips, etc.
- Freeze for up to 3 months.
- Have a peanut allergy? A reader let me know she made this recipe as written using WOW Butter and they worked perfectly.
Nutritional information not guaranteed to be accurate
These Peanut Butter Oatmeal Cookies are both oatmeal and peanut butter cookies – two classics, combined! They are soft, chewy and full of great flavors.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: February 7, 2021