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Oatmeal Peanut Butter Cookies are soft and chewy with chunks of crunchy peanuts. At only 100 calories per cookie, these peanut butter oatmeal cookies are a perfectly sweet and salty treat!

a large centered image of oatmeal peanut butter cookies

Peanut Butter Oatmeal Cookies

When I was a kid, peanut butter cookies were a standard of care around our house. We made them, from scratch, at least once a month. There is something so nostalgic about those thick, chewy cookies with the crosshatch pattern made with a fork before baking.

These peanut butter cookies are those classic lunchbox staple cookies you remember, with a twist – I added oats and chopped peanuts for texture, and they are so good! Chewy on the inside and crispy on the outside for an irresistable peanut butter-y treat.

A stack of oatmeal peanut butter cookies on a small white plate with a wood background and peanuts scattered.


Peanut Butter cookies are pretty simple and straightforward, and these Peanut Butter Oatmeal Cookies are no exception.

  1. Like any good cookie recipe, they start with creaming together butter and sugar. I use a combination of brown and white sugar, but brown sugar will give a warmer flavor and you could certain go with all brown if you like. Mix an egg and a dash of vanilla into the creamed butter and sugar.
  2. The dry ingredients (flour, salt, baking soda, oats) are mixed separately then added to the wet ingredients and mixed together just until the dry ingredients are no longer visible. Over-mixing causing the dough to produce too much gluten and results in a dry and crumbly cookie.
  3. As with sugar cookies, this dough is best when chilled, so you’ll want to factor in at least 2 hours of refrigerator time before baking. Roll into balls and bake the peanut butter oatmeal cookies at 350 degrees for about 10 minutes.

A stack of oatmeal peanut butter cookies on a small plate with peanuts scattered around.


To cream together means simply to combine butter together with sugar(s) until the mixture is light in color and fluffy in texture. It is possible to overmix – the butter will separate and you’ll have to start over so pay attention to the time. Creaming can be done by beating the ingredients together with a wooden spoon by hand if you want to build some arm muscle, or with a stand or hand mixer. It takes 2-3 minutes to cream together butters and sugars.

PRO TIP: Invest in a set of cookie scoops in various sizes.  They are affordable and they are super handy for portioning cookies, cupcakes and muffins.


For most cookies a butter substitute contains water and can actually cause a crumbly texture instead of a soft and chewy one. The lack of fat is the culprit, so be sure that you always have real butter on hand when you plan to bake.


  • Fridge: Peanut Butter Oatmeal Cookies will remain fresh for 4-5 days if stored at room temperature in an airtight container.
  • Freezer: This cookie is also great for freezing! Make a double batch so you’ll always have some on hand. Store in an airtight freezer container or plastic freezer bag for up to 6 months for optimal freshness. Thaw at room temperature.

An Oatmeal Peanut Butter Cookie held up in someone's hand.

Here are some more of our favorite cookie recipes to try:

More Peanut Butter Treats


A close up of Peanut Butter Cookies

Oatmeal Peanut Butter Cookies

Peanut Butter Oatmeal Cookies are soft and chewy with bits of crunchy peanuts and oats for texture. At 100 calories per cookie, they are an excellent snack!
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 2 hours 19 minutes
Servings 36 cookies


  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup creamy peanut butter
  • ½ cup butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup old fashioned rolled oats *not quick cooking
  • ½ cup roasted salted or unsalted peanuts chopped
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  • Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
  • In a large mixing bowl, beat together sugars, peanut butter and butter until smooth and fluffy. Beat in egg and vanilla until well combined.
  • In a medium mixing bowl, whisk together flour, baking soda, baking powder and salt. Stir into peanut butter mixture.
  • Stir in rolled oats and chopped peanuts.
  • Cover with plastic wrap and refrigerate for 2 hours.
  • Preheat oven to 375 degrees F.
  • Using a cookie scoop for portioning, roll dough into balls, then arrange on the baking sheets 2-3 inches apart. Flatten slightly with your hands.
  • Bake for 9-10 minutes or until golden. Cool for several minutes on the baking sheets, then transfer to wire racks to cool completely.
Keyword peanut butter oatmeal cookies


Serving: 1cookieCalories: 104kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 2gCholesterol: 11mgSodium: 90mgPotassium: 63mgFiber: 1gSugar: 6gVitamin A: 85IUCalcium: 12mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.


Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Debra says:

    Best peanut butter oatmeal cookies I have ever made! Grandchildren approved

    1. Kristin says:

      NICE! Thank you so much for stopping by Debra!

  2. Poohqi says:

    these were absolutely amazing! *we substitute coconut oil for butter and instead of nuts did Reese’s Pieces. So glad I found this this recipe

    1. Kristin says:

      Thank you Poohqi!

  3. Peggy Council says:

    I made these cookies following the ingredients as listed. While the dough was chilling in the refrigerator, I read through the blog and saw that you mentioned vanilla flavoring. Did not see that in the ingredients listing. Too, late now. Hope they will still be tasty.

    1. Kristin says:

      Thanks for catching that – the vanilla is slight, and just a balancing flavor. It shouldn’t affect them too much to leave them out. Hope you enjoyed them!

  4. Natalie says:

    These cookies look amazing! I love the buttery texture!

  5. Healthy Kitchen 101 says:

    These are my staple too. So easy and versatile the recipe is that the kids love making these cookies a lot ? And yes, the cookie scoop does help everytime!
    – Natalie Ellis