Peanut Butter Oatmeal Cookies
Chewy peanut butter oatmeal cookies with crisp edges—nostalgic USA cookie-jar favorite that mixes in one bowl. No mixer required: stir, scoop, bake at 350°F until golden and set.
đź›’Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup mini chocolate chips or chopped peanuts (optional)
🔧Kitchen Tools Needed
- Mixing bowl
- Baking sheets
- Parchment
- Cookie scoop
- Fork
- Wire rack
đź“ťInstructions
- 1
Preheat oven to 350°F. Line baking sheets with parchment.
- 2
In a large bowl stir peanut butter, softened butter, brown sugar, and granulated sugar until smooth. Mix in eggs and vanilla.
- 3
Stir in oats, flour, baking soda, and salt until combined. Fold in chips or peanuts if using.
- 4
Scoop 2-tablespoon balls onto sheets, 2 inches apart. Flatten slightly with a fork in a crosshatch if you like the classic look.
- 5
Bake 10–12 minutes until edges are golden and centers look just set. Cool on the sheet 5 minutes, then rack-cool.
- 6
Store airtight up to 5 days or freeze baked cookies up to 2 months.
🥗Nutrition Information
⚡Calories per serving: 180
🏷️Recipe Tags
âť“Frequently Asked Questions
Natural peanut butter?
Stir it very well first. If dough seems oily/loose, chill 20 minutes before scooping.
Gluten-free?
Use certified GF oats and a 1:1 GF flour blend.
Crispy vs chewy?
Bake a minute longer for crispier edges; pull early for chewier centers.
No eggs?
This recipe uses eggs for structure and food safety in the bake—don’t skip.
Add raisins?
1/2 cup raisins works; soak in hot water 5 minutes and drain first.
🍯You might also like
❤️Love this recipe?
Discover more delicious homemade recipes like this one
🍳Browse More Recipes