Chewy Peanut Butter Oatmeal Cookie Recipe

Buttery peanut butter oatmeal cookies are utterly irresistible—soft and chewy with just the right amount of oats. This recipe includes a how-to video and makes a modest batch you can double if needed.

Peanut butter oatmeal cookies cooling on a gold cooling rack

Why You’ll Love This Recipe

No shortening. This recipe uses butter, which enhances the peanut butter flavor and yields a rich, tender cookie.
Soft, chewy texture. The cookies are intentionally pulled from the oven when the centers are still slightly underbaked so they finish perfectly as they cool.
Add-in friendly. Mix in chocolate chips, peanut butter chips, or butterscotch chips—up to about 1 cup per single batch—to boost indulgence.

These cookies marry two favorites: classic oatmeal cookies and peanut butter cookies. They offer a buttery peanut butter taste with a hearty, chewy oat bite. Scoop them larger for bakery-style, thick cookies if you prefer.

Ingredients

All pantry staples. A few ingredient notes to help you choose the best options:

Peanut butter. Use creamy or crunchy commercial peanut butter; avoid natural peanut butter here, as its oil separation can change dough texture.
Oats. Quick (instant) oats work best for a balanced texture that blends into the batter. Rolled oats can be used if you want a heartier, chewier cookie.
Flour. Measure flour accurately—spoon and level or weigh—to prevent dry, dense cookies.
Brown sugar. Light or dark brown sugar both work; a mix of the two adds depth.
Cornstarch. A small amount keeps the cookies tender and soft; skip it only if necessary.

SAM’S TIP: This recipe yields about 15–19 cookies depending on scoop size. It can be doubled or tripled as needed.

Scroll to the recipe card below for the full ingredient list and exact measurements.

How to Make the Cookies

Cream the butter and sugars until light and fluffy, then mix in the peanut butter. Add the egg and vanilla and combine thoroughly. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.

Add the dry ingredients to the wet mixture on low speed, scraping the bowl to remove any dry pockets. Fold in the oats. Cover and chill the dough at least 30 minutes; if still sticky, chill longer so you can roll balls without excessive stickiness.

Scoop 2-tablespoon balls of dough and place on lined baking sheets about 2 inches apart. Bake at 375°F (190°C) until the edges begin to turn a very light golden brown, about 8–10 minutes. Centers should still look slightly underdone—this ensures soft, chewy cookies once they cool on the sheet.

SAM’S TIP: Avoid overbaking. Slightly underbaked centers are ideal for moist, tender cookies.

peanut butter cookies with oatmeal on a white plate

Frequently Asked Questions

Can I freeze the dough?

Yes. Chill the dough 30 minutes, scoop into balls, wrap each ball tightly, place in an airtight container or freezer bag, and freeze up to 3 months. Bake from frozen, adding a minute or two to the bake time; cookies may spread a bit less.

Will rolled oats work?

Rolled oats work but produce a heartier, more textured cookie. Quick oats blend more into the batter for a balanced peanut butter–oatmeal texture.

Can I add chocolate chips or raisins?

Yes. Add up to 1 cup of mix-ins per single batch (stir them in with the oats). If you double the recipe, double the add-ins accordingly.

stack of 3 peanut butter oatmeal cookies, one with a bite missing

If you like this recipe, try my monster cookies for a similar base with lots of fun mix-ins.

Enjoy!

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Peanut Butter Oatmeal Cookies

Buttery peanut butter oatmeal cookies with a soft, chewy texture—just 30 minutes of chilling.

Recipe includes a how-to video!

Prep: 15 mins

Cook: 11 mins

Chilling Time: 30 mins

Total: 56 mins

Servings: 19 cookies

Ingredients

10 Tablespoons (141 g) unsalted butter, softened
2/3 cup (135 g) light or dark brown sugar, packed
1/4 cup (50 g) granulated sugar
1/2 cup (140 g) creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup (125 g) all-purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup (115 g) quick oats

Instructions

Combine butter and both sugars in a large bowl. Beat with an electric mixer until creamy and well combined.
Add the peanut butter and mix until smooth.
Stir in the egg and vanilla until fully incorporated.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
Add the dry ingredients to the wet ingredients on low speed until fully incorporated, scraping the bowl as needed.
Fold in the quick oats.
Cover the dough and chill at least 30 minutes (or overnight).
Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
Roll chilled dough into 2-tablespoon (about 38 g) balls and place 2 inches apart on prepared sheets.
Bake 8–10 minutes, until edges just begin to turn a very light golden brown and centers still look slightly underdone. Cool completely on the baking sheet to finish cooking.