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Perfectly Chewy Oatmeal Peanut Butter Cookie Recipe

There is nothing better than a classic Oatmeal Peanut Butter Cookie, especially when it is easy to make. Our cookie is perfectly chewy in the center with nice crisp edges, which is perfect for dunking in a cuppa tea or milk.

If you are like me you are ALWAYS looking for a new cookie recipe to add to your collection…I mean can you ever really have enough?

Now, this is an update on your classic Peanut Butter Cookie Recipe, mixed with the flavors of a tasty Oatmeal Cookie, it is one to please people on both sides of the cookie “fence”!

Oatmeal Peanut Butter Cookies on baking sheet.

This was another one of those “I don’t have what I need!!!” recipes, but like my Peach Crisp, they turned out even better than my original!! And do you know what I was missing?? Brown sugar!! That is a STAPLE when making a traditional peanut butter cookie…but not with my new discovery!

Recipe and photos updated April 15, 2020

I love cookies

I mean guys, just look at those cookies!!! I have to tell you, they have a nice chewy center, and the peanut butter flavor just POPS (secret tip: use Crunchy Peanut Butter to add a whole other level of texture and flavor to your cookies!).

These Oatmeal Peanut Butter Cookies are a staple for us, especially on a grey day, in fact I just remade them today for my hubby and I to enjoy so I could update my photos for you guys to drool over.

I can remember when we first started dating I used to make cookies all the time for him to test out, my own little guinea pig, before sharing with family and friends…maybe that’s why he stuck around?!

Plate of Oatmeal Peanut Butter Cookies

Now, if you have followed me for long you know that I LOVE cookies and am constantly sharing a new recipe with you! Take for instance my Classic Oatmeal Cookie  or even my Chocolate Crinkle Cookies , both are great examples of a versatile cookie you can adjust to your preferences, and this one is no different guys!

If you prefer to use creamy peanut butter…go for it! Wanna add in some chopped nuts or chocolate chunks..yep you can do that too! Have fun and make em your own! Now, let’s get baking!


  • Peanut butter
  • White sugar
  • Egg
  • Margarine
  • Vanilla
  • Oats
  • Flour
  • Baking powder. 


  • Use chunky peanut butter – it adds to the texture and gives you a fuller cookie
  • Do not over-mix your batter! Once you have added in the oats you want to do a quick mix and leave it alone
  • You don’t want to cook them until they are brown on top (unless you prefer a very crunchy cookie) you only want the edges to be golden to keep the center chewy
  • Always use quick cooking oats in your cookies, this way you won’t be biting into hard pieces of oats
  • Let them cool for at least 10 minutes before eating one – I know, I know, it’s so hard to just let them be but trust me it’s worth it!

Be sure to PIN THIS COOKIE RECIPE so you have it for later!

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Yield: 24 Cookies

BEST Oatmeal Peanut Butter Cookie

Stack of Oatmeal Peanut Butter Cookies

Perfectly chewy center and crisp around the edges, this Oatmeal Peanut Butter Cookie is a classic recipe that everyone needs! 

Prep Time 5 minutes
Cook Time 10 minutes
Cool 10 minutes
Total Time 25 minutes


  • 1 1/4 cup Chunky Peanut Butter
  • 1 cup White Sugar
  • 1 lg Egg
  • 1/4 cup Margarine, or butter
  • 1 tsp Vanilla
  • 3/4 cup Quick Cooking Oats, you may need more to thicken your batter depending on the size of your egg and if you choose to use creamy peanut butter instead
  • 1/4 cup Flour
  • 1/2 tsp Baking Powder


  1. Preheat oven to 350 degrees Fahrenheit
  2. In mixer, beat together your peanut butter with egg, vanilla and butter until creamy.
  3. Add in sugar and mix well until the sugar is dissolved (about 3-5 minutes on medium speed). In the meantime sift together flour and baking powder.
  4. Add in your flour mixture as well as the oats and (on low speed) mix until just combined.
  5. Using a teaspoon (or cookie scoop) drop by spoonful onto your baking sheet.
  6. Bake on middle rack for 10-11 minutes (until they are JUST browning around the edge, this keeps them chewy!)
  7. Remove from oven, allow to cool and enjoy!

Nutrition Information:


24 cookies

Serving Size:

1 cookie

Amount Per Serving: Calories: 161Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 92mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 5g

*Please note that nutritional values are not always 100% accurate and are to be used as a guide.

Did you make this recipe?

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Step-by-step tutorial

Cookie Batter step one

Once your  peanut butter, egg and vanilla have mixed you will be left with a batter that is shiny and thick. You want to make sure that the egg is mixed throughout the peanut butter before moving on to the next step.

Cookie dough step 2 with sugar

Once you add in the sugar and mix to fully dissolve you will have a batter that is more fluffy and pale in color, it almost resembles a whipped peanut butter at this point. Be sure to scrape down the sides of your bowl before adding in the flour mixture with oats in your next step.

Oatmeal Peanut Butter Dough in Kitchen Aid bowl

Your final mix in of flour and oats will leave you with a wonderfully thick cookie dough that is easily held together with a gentle press. The thick consistency is key to having a  cookie that rises and stays chewy in the center.

Cookie Dough Balls on cookie tray before baking

Using a teaspoon you want to gently shape the dough into small rounds and place about 1.5″ apart on your cookie tray to ensure they don’t touch when baking.


Sunday 14th of January 2024

I just made these and they came out really good! My batter was a little wet so I'll add in more oats next time but other then that they taste great!

Oliv Blogger

Monday 15th of January 2024

Thanks so much for sharing Eden! I love these cookies and am always so happy when someone else gets to make and love them too!

Jan Macaroon

Tuesday 8th of November 2022

Substituted butter with vegetable oil… it was a horrible idea. Make sure to use butter. :(

Oliv Blogger

Wednesday 9th of November 2022

Oh no I am sorry to hear that Jan! I imagine the vegetable oil just added too much liquid to the recipe. If anything you could try to substitute margarine for the butter if you don't have it on hand. Better luck next time with them :)


Wednesday 9th of February 2022

How about adding chocolate chips? If you think it's a good idea how much would you add?

Oliv Blogger

Thursday 10th of February 2022

Hey Lynn,

I think you could definitely add in chocolate chips - I would do not more than 3/4 cup to ensure it doesn't affect the batter.


Monday 7th of February 2022

I wonder what would be the best egg replacer for this?

Oliv Blogger

Thursday 10th of February 2022

Hi Juliet - I haven't tried it with this cookie recipe but I have used flaxseed with water in the past for other cookies and it has worked well!


Friday 4th of February 2022

I can't wait to try your recipe. 2 questions: You said that brown sugar is what was missing in your cookies bit in your ingredients you list white sugar? So do you use white or brown? Or maybe you could use both? And the 2nd question is, can I use natural peanut butter? Thank you!

Oliv Blogger

Sunday 6th of February 2022

Hey Jean, I use white sugar in these ones which is what sets them apart- I wanted to make a cookie that I could whip up whenever the craving hit (and I don't always have brown sugar at home). As for the peanut butter, I think using a natural one would work fine - let me know how they turn out!!

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