Peanut Butter Oatmeal Cookies

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These Peanut Butter Oatmeal Cookies are soft, chewy, and packed with warm peanut butter flavor. They come together quickly with simple ingredients, making them a go-to treat for after-school snacks or easy weekday baking. The oats add texture, the peanut butter brings richness, and the result is a cozy cookie that’s hard to stop at just one.

A plate of soft and chewy peanut butter oatmeal cookies, neatly arranged.

These cookies are a hit year-round but especially great for back-to-school season or when you want a homemade snack without much fuss. They're also a fun baking project for kids, thanks to the simple steps and minimal ingredients.

This recipe was inspired by our Microwave Banana Oatmeal Cookie Balls, another quick and wholesome treat. Pair these cookies with a glass of milk or a handful of fresh fruit for a balanced snack.

A bitten peanut butter oatmeal cookie with a few whole cookies in the background.

Ingredients

Peanut butter oatmeal cookie dough mixed in a bowl, ready to portion.

Peanut Butter: Provides richness and that classic nutty flavor.
Quick Oats: Add chewiness and help bind the cookies.
Maple Syrup: Naturally sweetens the cookies and adds a hint of warmth.
Egg: Helps hold everything together.

See recipe card for quantities.

How to Make Peanut Butter Oatmeal Cookies

Ingredients for peanut butter oatmeal cookies in a bowl, ready to mix.

Preheat the oven to 350 degree, and line a baking sheet with parchment paper. Add all of the ingredients to a large bowl and stir to combine.

Rolled cookie dough balls lined up on a parchment‑paper‑lined baking pan, ready for baking.

Using gloved hands, roll about two tablespoons of dough into a ball and set on the baking sheet. Use a spoon or fork to slightly flatten each cookie.

Cookie dough balls lined up on a parchment‑paper‑lined baking pan, ready to bake.

Transfer the baking sheet to the oven and bake for 10-12 minutes until the edges are golden.

Allow the cookies to cool for a few minutes, then transfer to a wire cooling rack to cool completely. Serve and enjoy!

Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.

Substitutions & Variations

Gluten-Free: Use certified gluten-free oats.
Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Add-Ins: Stir in chocolate chips, chopped nuts, or dried fruit for extra flavor and texture.

See this spicy version of this recipe on my website! (placeholder for in-content link)

💭Crucial Success Tips

For best results, use creamy peanut butter and quick oats. If your peanut butter is unsalted, you might want to add a pinch of salt to the dough. Also, avoid overbaking to keep the cookies soft and chewy.

FAQ

Can I use old-fashioned oats?

Yes, but the texture will be a bit heartier.

How should I store these cookies?

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to a month.

📖 Recipe

6 cookies

Peanut Butter Oatmeal Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 20 minutes

Total Time: 42 minutes

These Peanut Butter Oatmeal Cookies are soft, chewy, and naturally sweetened with maple syrup and applesauce. Made with simple ingredients like rolled oats, peanut butter, and vanilla, they offer a guilt-free treat that’s quick and easy to prepare. Ready in about 30 minutes, these cookies are perfect for a satisfying snack or a light dessert

Ingredients

1 cup rolled oats
½ cup unsweetened peanut butter
¼ cup unsweetened apple sauce
¼ cup pure maple syrup
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Preheat the oven to 350 degree, and line a baking sheet with parchment paper.
Add all of the ingredients to a large bowl and stir to combine.
Using gloved hands, roll about two tablespoons of dough into a ball and set on the baking sheet. Use a spoon or fork to slightly flatten each cookie.
Transfer the baking sheet to the oven and bake for 10-12 minutes until the edges are golden.
Allow the cookies to cool for a few minutes, then transfer to a wire cooling rack to cool completely.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 226Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 179mgCarbohydrates: 24gFiber: 3gSugar: 10gProtein: 7g

How to Store Peanut Butter Oatmeal Cookies

Once cooled, place the cookies in an airtight container. They'll stay fresh at room temperature for 2–3 days. To freeze, layer cookies between sheets of parchment paper in a freezer-safe container and store for up to a month. Thaw at room temperature before serving.