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Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies – Deliciously soft, thick, and chewy peanut butter cookies that are LOADED with oats and chocolate chips. These cookies are a must-try for PB lovers!

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

If you’re a big fan of peanut butter and chocolate, then you are gonna love these cookies!

These cookies are thick, soft, and incredibly chewy. They’re loaded with peanut butter flavour, and packed full of oats and chocolate chips.

Easy to throw together and baked up in no time, these cookies are easily a family favourite!

Looking for more PB goodness? Check out my 4 Ingredient Peanut Butter Mousse, No-Bake Chocolate Peanut Butter Bars, and my Peanut Butter & Jam Muffins.

Peanut Butter Oatmeal Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Quick porridge oats
  • Baking powder
  • Baking soda
  • Cornflour/cornstarch: Makes for extra thick and soft cookies.
  • Salt
  • Unsalted butter: Melted.
  • Light brown sugar: Using mostly brown sugar results in extra soft and chewy cookies, as well as a subtle molasses flavour.
  • Caster/granulated sugar
  • Large egg
  • Vanilla extract
  • Smooth peanut butter: If the peanut butter is quite thick, just pop it in the microwave for a few seconds until runny.
  • Chocolate chips: Milk, dark, or semi-sweet.

How to make Peanut Butter Oatmeal Cookies

To make these cookies, simply grab a medium mixing bowl and whisk together the flour, oats, baking powder, baking soda, cornflour, and salt. Set aside.

In a separate large mixing bowl, whisk together the melted butter and sugars until combined.

Add the egg, vanilla extract, and peanut butter, and mix until combined.

Add the dry ingredients, and mix until just combined.

Fold in the chocolate chips.

NOTE: The dough will be quite crumbly at this point. Add milk (1 tablespoon at a time) until the dough comes together and is more manageable. I usually need 3 – 5 tablespoons.

Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto a baking tray lined with parchment paper or a silicone mat. Bake for 10 – 12 minutes.

Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Peanut Butter Oatmeal Cookies

These Peanut Butter Oatmeal Cookies are:

  • incredibly thick, soft, and chewy
  • super quick and easy to make
  • bursting with peanut butter flavour
  • loaded with oats and chocolate chips

How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Peanut Butter Oatmeal Cookies
Peanut Butter Oatmeal Cookies

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Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

Yield: 25 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Deliciously soft, thick, and chewy peanut butter cookies that are LOADED with oats and chocolate chips. These cookies are a must-try for PB lovers!

Ingredients

  • 2 cups (250g) plain/all-purpose flour
  • 2 cups (180g) quick oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup (236g) smooth peanut butter
  • 1 cup (175g) chocolate chips

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper or a silicone mat, and set aside.
  2. Whisk together the flour, oats, baking powder, baking soda, cornflour, and salt. Set aside.
  3. In a separate large bowl, whisk together the melted butter and sugars until combined.
  4. Add the egg, vanilla, and peanut butter, and mix until combined.
  5. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
  6. NOTE: The dough will be quite crumbly at this point. Add milk (1 tablespoon at a time) until the dough comes together and is more manageable. I usually need 3 - 5 tablespoons.
  7. Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto the prepared baking tray. Bake for 10 - 12 minutes.
  8. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

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Nutrition Information:
Yield: 25 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 220Total Fat: 11gSaturated Fat: 4gCholesterol: 17mgSodium: 81mgCarbohydrates: 25gFiber: 1gSugar: 11gProtein: 5g

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Phoebe

Saturday 17th of September 2022

These cookies disappear fast!! These will be a regular from now on.

Brandy

Friday 16th of September 2022

Really enjoyed these cookies. They came out fantastic. Easy to make and so delicious. Can't wait to make another batch!

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