Peanut Butter Oatmeal Cookies

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Peanut Butter Oatmeal Cookies are loaded with chocolate chips and salty peanuts for a fantastic cookie treat! These are chewy, crunchy and chocolatey all at the same time!

Love peanut butter? Try my peanut butter bars, my no bake peanut butter pie or my crispy peanut butter cookies!

Peanut Butter Oatmeal Cookies on a white plate

Peanut Butter Oatmeal Cookies

Peanuts, oats, flour, and only brown sugar instead of white sugar make for a sweet and savory, super peanut forward flavor and a great texture with these cookies.

Feel free to play around with the final texture of these cookies by changing the baking time or adding a bit more or less flour; the best thing about cookies is how customizable they are!

Just make sure you cool these cookies properly, or they are liable to fall completely apart!

Peanut Butter Oatmeal Cookies ingredients

Peanut Butter Oatmeal Cookies Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Old fashioned rolled oats

• Flour

• Baking soda

• Butter

• Packed light brown sugar

• Peanut butter

• Egg

• Vanilla extract

• Whole peanuts

• Semisweet chocolate chips

a stack of Peanut Butter Oatmeal Cookies on a white plate on a white plate

How To Make Peanut Butter Oatmeal Cookies

• Line two baking sheets with parchment paper and set aside

• Mix the oats, flour, and baking soda together in a small bowl and set aside

• Place the butter and brown sugar into a bowl.

• Beat with a stand mixer or hand mixer until the mixture is pale and fluffy, and then add in the peanut butter

• Beat, and then add the egg and beat into the mixture

• Add the vanilla and mix until combined

• Add the oat mixture and mix until just combined, and then add the peanuts and chocolate chips, stirring until combined

• Drop onto the prepared baking sheets using heaped tablespoons • Bake at 350 Fahrenheit, rotating halfway through, for 10 minutes

mixing the ingredients in a bowl for Peanut Butter Oatmeal Cookies

How To Get Different Textures Of Cookies

If there is one truth about making and enjoying cookies, it is that everyone seems to like them in different ways.

Some people prefer thicker, tougher cookies to chew on, whereas others prefer soft and gooey, or even thin and crispy – all of these different styles are achievable by changing up the ratios of ingredients and cooking them differently.

For a softer cookie, try and underbake them just a little bit, pulling them maybe a minute or two early. If you do this, make sure that you let them cool completely on the baking sheets; otherwise, they will completely fall apart!

For a crispier cookie, bake for 2 more minutes until golden brown. These ones you can safely remove to a cooling rack without risk of them falling apart.

For thicker cookies, you need to adjust the ratios of ingredients. For thick cookies, up the flour by an extra 1/8th of a cup and maybe over mix it just a little bit to get a tougher texture.

Peanut Butter Oatmeal Cookies on a white plate with a bite out of one cookie

What Kind Of Peanut Butter Should You Use For This Recipe?

This recipe calls for using natural peanut butter, as well as whole salted peanuts that have been very coarsely chopped.

For many people that are used to only regular peanut butter from the store, the idea of natural peanut butter might seem strange.

Natural peanut butter is peanut butter made from nothing more than ground and blended peanuts, along with a little bit of oil, which is usually olive oil or peanut oil. Natural peanut butter tends to not contain any sugar or palm oil and is a lot more savory and peanut forward than regular commercial peanut butter.

If you struggle to find natural peanut butter around where you live, why not make it yourself? Simply crush some good quality peanuts in a mortar and pestle or mixer with a blade attachment and drizzle in some oil into it forms the texture of peanut butter.

The key is to avoid any processed ingredients and avoid any extra sugar. Plus, natural peanut butter tastes way more like peanuts!

Looking for another delicious Cookie recipe? Try these out:

Cowboy Cookies

The Best Glazed Orange Cookies

Butterscotch Cookies

Enjoy! Happy baking!

Love,

Karlynn

Pin This Recipe To Your Baking Recipes Board and Remember to FOLLOW ME ON PINTEREST!

Peanut Butter Oatmeal Cookies loaded with chocolate chips and salty peanuts for a fantastic cookie treat!

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Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies loaded with chocolate chips and salty peanuts for a fantastic cookie treat!
5 from 4 votes
Prep Time
10 minutes
Cook Time
9 minutes
Total Time
19 minutes
Course
Dessert
Cuisine
American
Servings
24
Calories
191
Author
Karlynn Johnston

Ingredients
 

  • 1 1/2 cups old-fashioned rolled oats
  • 1/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 cup butter
  • 1 cup packed light-brown sugar
  • 1/4 cup natural peanut butter
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup salted whole peanuts very coarsely chopped is desired
  • 1 cup semisweet chocolate chips

Instructions
 

  • Preheat your oven to 350 °F. Line two baking sheets with parchment paper and set aside.
  • Mix the oats, flour and baking soda together in a small bowl and set aside. 
  • Place the butter and brown sugar into a bowl. Beat with a stand mixer or hand mixer until the mixture is pale and fluffy, then add in the peanut butter. Beat in completely. Beat in the egg completely, then add the vanilla and mix until combined. 
  • Add the oat mixture and mix until just combined, then add the peanuts and chocolate chips. Stir until combined into the mixture.
  • Drop by heaping tablespoon onto the prepared baking sheets.
  • Bake cookies, rotating sheets halfway through, until golden brown, about 9 -11 minutes. 
  • For softer cookies, make sure they are slightly underbaked and then cool them on the sheets completely. If you don't cool them on the sheets they WILL fall apart!
  • For crispier cookies, bake them another 2-3 minutes until golden brown and crispy. Remove and cool on the sheets, then remove to a cooling rack.

Recipe Notes

Nutritional values may vary.

Nutrition Information

Calories: 191kcal, Carbohydrates: 19g, Protein: 4g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 102mg, Potassium: 143mg, Fiber: 2g, Sugar: 12g, Vitamin A: 133IU, Calcium: 25mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Nancy says

    These are DELICIOUS – just made them! I even substitued 1/8 cup of the flour for quinoa flour (can’t taste the difference) and just a wee bit more healthy. This is a keeper for sure. Thanks!

    • Karlynn says

      It contains no sugar, no hydrogenated oil, sometimes a little salt.

  2. Mary @ Delightful Bitefuls says

    Ohh, these look incredible delicious! Bookmarked!

    Great blog; happy I found you!

    Mary xx
    Delightful Bitefuls

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