Delish Peanut Butter Oatmeal Cookies
These cookies are my go-to when I need something that tastes like childhood nostalgia with a grown-up attitude — peanut butter, oats, a little brown sugar, and absolutely zero patience for complicated folding techniques. They’re chewy, slightly crunchy on the edges, and so forgiving that even my one-pan disasters turned into something edible (and Instagrammable, if you squint). Try them because they actually work, they make your kitchen smell like you attempted competence, and they’re the perfect bribery device for small humans and exhausted adults alike.
Speaking of small humans: one time my husband decided the “raw dough is the best part” policy applied during a midnight baking experiment. He ended up making a face like he’d tasted pepper, not peanut butter, because he confused powdered peanut butter with something labeled “protein powder.” The kids then used the cooled cookies as hockey pucks in the hallway. I haven’t laughed that hard since I dropped a pan of molten caramel and thought, “This could be abstract art.” We survived, the cookies survived, and the husband now reads labels like he’s defusing a bomb.
Why You’ll Love This Delish Peanut Butter Oatmeal Cookies
– They’re absurdly easy: if you can press “on” on a mixer, you can make these.
– Chewy in the middle, slightly crisp at the edges — the emotional range of a cookie.
– Forgiving dough: overmix? Underbake? Imperfect is delicious.
– Kid-approved and cold-forgetting-in-your-purse-approved.
– Uses pantry staples, so you can make them at 10:45 p.m. and pretend it’s a life choice.
Time-Saving Hacks
– Mix everything in one bowl. Yes, even the crying. Fewer dishes = better life choices.
– Use quick oats instead of old-fashioned if you want a softer texture and less chewing time.
– Scoop dough with an ice-cream scoop and bake on parchment — easy, uniform, and you won’t have to pry stuck cookies off the pan.
– Line the baking sheet so you can fling the evidence into the trash and not scrub. I’m not proud, just efficient.
– Bake on two racks at once and switch positions halfway through. Speedy and slightly rebellious.
MORE OF OUR FAVORITE…
Serving Ideas
– With cold milk: the classic. Also a good way to announce you still have standards.
– With coffee: dunk aggressively and pretend it’s a biscuit.
– With vanilla ice cream: cookie à la mode. Melted ice cream = improved cookie 12/10.
– With wine if the kids drove you nuts today — I won’t tell.
– For parties: stack on a platter and watch them disappear like magic (and questionable life choices).
What to Serve It With
– Glass of milk or oat milk (adult and kid-friendly).
– Drone-delivered coffee if you live in the future.
– Sliced apples for an illusion of health.
– A tiny bowl of chocolate chips for people who crave drama.
Tips & Mistakes
Tip: Use natural peanut butter for more flavor, but if your peanut butter separates, stir it and accept the tiny arm workout.
Don’t: Overbake. These are best when slightly soft in the center — they’ll firm up as they cool.
Tip: If dough seems dry, add a tablespoon of milk. If it seems wet, toss in more oats like you mean it.
Don’t: Try to halve the recipe in a tiny bowl and expect your hands not to be in it — you will lick the spoon. I’ve done this. Multiple times.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: in an airtight container for up to 3 days (if your house isn’t a sauna).
– Fridge: up to a week, if you’re planning multiple snack-related life events.
– Freeze: dough or baked cookies freeze well — thaw on the counter or zap for 10 seconds in the microwave for instant nostalgia.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add-ins: chocolate chips, raisins, or a handful of pretzel bits for people with commitment issues.
– Nut-free: swap peanut butter for sunflower seed butter and label it “brave.”
– Oat alternatives: use certified gluten-free oats if needed.
– Sweetness: reduce brown sugar by 1/4 cup if you’re trying to be a functioning adult.
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Delish Peanut Butter Oatmeal Cookies
Ingredients
Main Ingredients
- 1 cup peanut butter creamy or crunchy
- 0.75 cup brown sugar packed
- 0.5 cup granulated sugar
- 2 large eggs room temperature
- 1 cup rolled oats old-fashioned
- 1 teaspoon baking soda optional for extra fluff
- 0.5 teaspoon salt to enhance flavor
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together peanut butter, brown sugar, and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in oats, baking soda, and salt until combined.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for 10 to 12 minutes or until the edges are golden.
Notes
Featured Comments
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“Impressed! Clear steps and will make again results. Perfect for busy nights.”
“Impressed! Clear steps and will make again results. Perfect for busy nights.”
“This creamy recipe was family favorite — the rich really stands out. Thanks!”
“Super easy and family favorite! My family asked for seconds. Saving this one.”
“This creamy recipe was absolutely loved — the rich really stands out. Thanks!”
“Super easy and will make again! My family asked for seconds. Saving this one.”
“Made this last night and it was so flavorful. Loved how the rich came together.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“New favorite here — will make again. sweet treat was spot on.”
