The Ultimate Peanut Butter and Oats Cookies Recipe
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Last weekend the boys and I wanted to bake some cookies. Ah well, I wanted to bake something and the boys helped me a bit. We did not have many ingredients left in our pantry so we came up with these delicious, soft, and chewy cookies made with peanut butter and oats!
With these simple ingredients and minimal prep time, they’re perfect for a quick snack or a wholesome treat. Plus, they’re freezer-friendly, so you can always have fresh cookies on hand!
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What You’ll Love About This Recipe
A Few Ingredients and Substitutions for this Peanut Butter and Oats Cookies Recipe
Here are a few ingredients and their substitutions you’ll need to make these delicious, chewy cookies:
Unsalted Butter
By adding unsalted butter you’ll add richness and flavor. You can replace butter with coconut oil for a dairy-free version.
I recommend using room-temperature butter, as it’s much easier to incorporate into the cookie dough. But if you’re like me and don’t always plan ahead (or just don’t plan period..), using cold butter isn’t a big problem—your cookies will still be absolutely delicious!
Peanut Butter
You can use either homemade or store-bought peanut butter. I love to make my own peanut butter so I know exactly what I put into my cookies!
Light Brown Sugar
Because light brown sugar contains a small part of molasses it adds a chewy texture to your cookie. You can substitute it with coconut sugar, maple syrup, or honey if you don’t want to use refined sugar.
An Egg
By adding an egg to your peanut butter cookie dough you’ll bind the ingredients together. No egg in your pantry? You can swap an egg with a flax egg. Make a flax egg by adding 1 tbsp flaxseed to 3 tbsp of water.
Vanilla Extract
Gives your cookie a delicious vanilla flavor. You can substitute vanilla extract with a vanilla pod.
Supplies You’ll Need for this Peanut Butter and Oats Cookies Recipe
Having the right tools makes baking easier and more fun! Here are some essentials I personally use and recommend:
This post may contain one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.
Step-by-Step Instructions
First, start with preheating your oven to 356°F or 180°C.
Then, mix the wet ingredients. In a large mixing bowl, combine the butter, peanut butter, sugar, egg, vanilla extract, cinnamon, and salt. Mix until you have a smooth batter using a wooden spoon or a mixer.
Add in your dry ingredients. Take rolled oats, all-purpose flour, and baking powder and add them to your mixing bowl. Stir until you have a slightly sticky cookie dough.
Time to get your hands dirty! Take small pieces of dough and roll into small balls.
Place them on the baking plate and gently flatten each cookie to about ½ inch thick.
Bake the cookies for about 15 minutes until golden brown. The cookies will still be soft when you take them out of the oven. Let them cool on the baking plate for a few minutes before transferring them to a cooling rack.
The peanut butter and oats cookies will firm up but remain soft and chewy in the center.
Recipe Variations & Mix-Ins
- Chocolate Chip Peanut Butter Oat Cookies: Stir in ½ cup of chocolate chips before baking.
- Nutty Delight: Add ¼ cup of chopped walnuts or pecans for extra crunch and a rich flavor.
- Dairy-Free Version: Use coconut oil instead of butter and a flax egg instead of a regular egg.
- Chewy Raisin Cookies – Mix in ½ cup of raisins for a naturally sweet and chewy twist.
Peanutbutter and Oats Cookies
Equipment
- 1 Mixing bowl
- 1 Wooden spoon or spatula
- 1 Oven (356 °F or 180 °C)
- 1 cooling rack
- 1 stand mixer or hand mixer (with dough hooks) optional
Ingredients
- 1 stick unsalted butter (110 grams)
- ½ cup peanut butter (125 grams)
- 1 cup light brown sugar (170 grams)
- 1 egg
- ½ tsp vanilla extract or 1 vanilla pod
- 1 tsp cinnamon powder
- ¼ tsp salt
- 2 cups rolled oats (180 grams)
- ½ cup all-purpose flour (70 grams)
- 1 tsp baking powder
Instructions
- Start with preheating your oven to 356 °F or 180 °C.
- In a mixing bowl, add 1 stick of unsalted butter, ½ a cup of peanut butter, 1 cup of light brown sugar, one egg, ½ tsp of vanilla extract, 1 tsp of cinnamon powder, and ¼ tsp of salt. Mix with your hands, a wooden spoon, or a mixer with dough hooks.
- Add in 2 cups of rolled oats, ½ cup of all-purpose flour, and 1 tsp of baking powder, and mix until you have a slightly sticky dough.
- Form balls of dough, put them on the baking plate, and press until they are about ½ an inch thick.
- Bake the cookies in the oven for about 15 minutes. After baking the cookies will be soft, put them on a cooling rack. When cooled to room temperature the cookies still have a chewy center.
Notes
- Use homemade peanut butter for a truly from scratch cookie!
- Want freshly baked cookies anytime? Freeze the dough! Simply place the flattened dough balls on a baking sheet and freeze overnight. In the morning, transfer the frozen dough to an airtight container or zip-lock bag for easy baking later.
- Store these delicious peanut butter and oat cookies in a zip-lock bag or an airtight container for up to 5 days.
- You can also freeze the cookies for up to 3 months in an airtight container.
This post may contain one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.
