Chewy with crisp edges and soft centers, these peanut butter oatmeal cookies are the perfect cookie for peanut butter lovers everywhere!
I think if there is one thing in life most everyone can agree on it's cookies. Who doesn't ohhh and ahhhh at a big, beautiful cookie that's perfect in every way.
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What you will need for these cookies:
- Unsalted Butter
- Peanut Butter
- Brown Sugar
- Sugar
- Egg
- Quick Cooking Oats
- Baking Soda
- Kosher Salt
Are these peanut butter cookies gluten free?
Yes! Just be sure to buy gluten free quick cooking oats. They need to be labeled gluten free. I buy Bob's Red Mill Oats because I know they carry both quick cooking and old fashioned oats that are tested and labeled gluten free.
The reason they must be labeled is because oats are produced in facilities with other gluten producing grains such as wheat and cross contamination is almost certain. If you have celiac, gluten sensitivity or you are making these for a gluten free friend pay the extra for the gluten free label. You can read more about gluten and oats here.
Cookie Baking Tips
- These cookies spread nicely so give 'em some space. If you use a small cookie scoop don't add more than eight to the pan. If you use a larger cookie scoop then only scoop five onto the pan.
- Always use parchment paper or a silicone baking mat so your cookies don't stick to the pan. I use Silpat baking mats because I know the quality is reliable.
- I bake these cookies at 375 degrees instead of 350. This does two things: it gives them nice crispy edges and the perfect thickness.
Can I freeze these cookies:
Yes! Cookies freeze wonderfully. You can freeze them unbaked or baked.
To freeze them unbaked, scoop cookies onto a sheet pan with a nonstick mat or parchment paper. Place the sheet pan into the freezer and once the cookies are frozen throw them in a freezer bag. When ready pull them out and bake as directed.
To freeze cookies baked, place the cookies carefully in a freezer bag and freeze. Microwave in 5 second intervals until unfrozen or leave at room temperature for a couple hours until no longer frozen.
What else can I add to these easy peanut butter oatmeal cookies?
Hmmm … well let's see the only cookie I can think of that would be more delicious than these are peanut butter oatmeal chocolate chip cookies. I always air on the heavy side when it comes to chocolate. I don't want to be inspecting my cookie for chocolate.
We have a local café here that sells the most amazing vegan peanut butter oatmeal cookies with dark chocolate chunks. They use high quality dark chocolate and it makes my heart sing a little. Once I made it all the way through my cookie to find one yes ONE chocolate chunk hiding in the back. Epic fail.
Other amazing mix in ideas:
- White Chocolate (Before you object, just know peanut butter and white chocolate make an amazing combo!)
- Dark Chocolate Chunks
- Semisweet Chocolate Chips
- M & M's
- Dried Cranberries
- Reese Pieces
- Cinnamon Chips
- Butterscotch Chips
More Amazing Cookie Recipes
- Gluten Free Double Chocolate Cookies
- Gluten Free Chocolate Chip Cookies
- Flourless Oatmeal Cookies
- Flourless Peanut butter Cookies While I wouldn't call these healthy peanut butter cookies this recipe doesn't contain any flour or butter and they're gluten free plus the peanut butter adds protein!
- Gluten Free Oatmeal Cookies
Well I hope you enjoy these amazing cookies as much as I did. They are truly irresistible!
Peanut Butter Oatmeal Cookies
Equipment
- Stand Mixer with the Paddle Attachment
Ingredients
- 6 tbsp. Unsalted Butter 3 oz.
- ¾ cup Creamy Peanut Butter Do not use natural peanut butter
- ½ cup Brown Sugar
- ½ cup Sugar
- 1 large Egg
- 2 cups Quick Cooking Oats*
- ½ t. Baking Soda
- ¼ t. Kosher Salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Cream peanut butter, butter and both sugars on medium speed for 4 minutes scraping with a spatula halfway through.
- Add the egg and beat until combined. Scrape the bowl with a spatula.
- Add oats, baking soda and salt. Beat until the mixture is completely combined. Using a large cookie scoop, scoop 5 cookies onto a silpat or parchment lined sheet pan. Give them space so they can spread.
- Bake cookies for 13 minutes or until the edges are golden brown. If you're making smaller cookies, reduce the baking time by a few minutes.
Notes
josette giacobbi says
Making them for my husband. I have a nut allergy so I cannot taste them but they sure smell good. Do you think I can substitute sunflower butter?
Carolyn says
I have not tried it so I couldn't say for sure. Glad they smell good though!
Ansley says
These were addictive!
Nana says
Best Cookies EVER !! The Family Loved the recipe and I even tossed in 1/2 c. Mini Chocolate chips and a T. Chia seeds.
Delicious recipe that I will continue to make over and over…. Thank You
Carol says
I decided to change things up for Christmas this year. So, I added peanut butter chips. They were beautiful when they came out of the oven! They were also a big hit Christmas Day. My family has requested I make them more. It truly was the Best Peanut Butter Cookie ever!!
Kate says
Why can’t we use natural peanut butter? X
Sharon says
Exceptional, soft and chewy with a great taste!
Jerilea says
I used regular rolled oats and the dough was a little chuncky but they baked up wonderfully. Very nice flavor. Deep rich gold.
Judi says
Could you use regular oats. We never get the quick kind.
Carolyn says
I have not tried it with regular oats, but I don't know if it will come out right. Quick oats act more like flour and absorb more moisture than rolled oats. For this reason, they don't always work in the same recipes.
Karen says
I'm going to try soaking the rolled oats first and see if it works alright.
When I get around to making them, I'll let you know.
Thanks,
Karen
Felipa C. says
The Oatmeal Peanut Butter cookies came out so good! 😊 Thank you!!
Michelle says
I just made these and added a 1/2 cup of regular and mini chocolate chips to it and they are amazing. These are going straight into my special cookbook! Thank you for sharing.
Scott says
I really like this recipe, it combines two of my favorite things. Love it....
Maribeth Hall says
What's the nutrition of this?
CB says
These are delicious! I was out of eggs AND flour, lol, so I used a Dash of lowfat milk in place of the eggs and they STILL came out delicious due to this fantastic recipe! I also subbed 1/4 C dark honey for the brown sugar and added a Tb of maple syrup. Thank you!
Nicole says
Very respectable cookies, especially for being gluten free. I really enjoyed them. I chilled my dough and rolled and flattened it to cookie size. They didn't spread after being chilled.
Use a generous 1/2 tsp salt. I think they'd be excellent with some salted peanuts thrown in too.
Carolyn says
So glad you liked them. The cookie dough doesn't need to be chilled.
Julie says
Delicious cookies , I added Stevie brown sugar and less white sugar . Added chia &. Flax seeds and also a little bit of chocolate chips supre good and great for breastfeeding mommas !!!! Thank you for the recipe
Roberta Lapp says
Great cookies, followed the recipe, added Lilly dark chocolate chips. Want to try it with peanut butter chips as well as with nothing added to the recipe. Chocolate chips over take the peanut butter but it was all good. May try to reduce brown sugar using ,swerve, but they were very good cookies. Robby
Jamie says
These turned out very good. I noticed you mentioned not to use natural peanut butter, but I used Skippy Natural PB and they turned out just fine. It’s a great recipe and I’ll definitely make them again.
Brenna says
I actually used traditional rolled oats and half the amount of sugar and the turned out great!
Carolyn says
Good to know! Thanks for sharing!
Heather Hull says
These look like the peanut butter cookies the lunch ladies served when I was a kids d and you still got cake or a cookie at lunchtime! I am so excited! I can’t wait to see how they turn out! First batch is in the oven!!!!