These Soft Peanut Butter Oatmeal Cookies offer the perfect balance of chewy oats and rich peanut butter flavor with a tender, melt-in-your-mouth texture. Enhanced with optional chocolate chips or nuts, they make a comforting homemade treat.

Why You’ll Love This Recipe

Soft and chewy: Perfectly textured cookies that stay tender.
Nutty and wholesome: Rolled oats and peanut butter deliver satisfying flavor and nutrition.
Customizable: Add chocolate chips, nuts, or raisins to suit your taste.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dry Ingredients:

1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon cinnamon (optional)
¼ teaspoon salt
1½ cups old-fashioned rolled oats

Wet Ingredients:

½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup packed brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Optional Add-Ins:

½ cup chocolate chips or peanut butter chips
½ cup chopped peanuts or raisins

directions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together flour, baking soda, cinnamon (if using), salt, and rolled oats. Set aside.
In a large bowl, beat softened butter and peanut butter until smooth and creamy.
Add brown sugar and granulated sugar; beat until fluffy.
Mix in the egg and vanilla extract until fully combined.
Gradually stir the dry ingredients into the wet mixture.
Fold in any optional add-ins such as chocolate chips or nuts.
Scoop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with hand or spoon.
Bake for 9–11 minutes until edges are lightly golden and centers appear set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Yield: About 24 cookies
Prep time: 15 minutes
Bake time: 9–11 minutes
Total time: Approximately 25–30 minutes

Variations

Swap peanut butter for almond or cashew butter for a different nutty flavor.
Add shredded coconut or chia seeds for extra texture.
Use gluten-free flour to make them gluten-free.
Incorporate a pinch of sea salt on top before baking for a salty-sweet contrast.

storage/reheating

Store: Keep cookies in an airtight container at room temperature for up to 5 days.
Freeze: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Reheat: Warm cookies briefly in the microwave or oven for a soft, fresh-baked taste.

FAQs

Can I use natural peanut butter?

Yes, but the texture may be slightly different; stirring well before measuring is recommended.

Can I make these dairy-free?

Substitute butter with a dairy-free margarine or coconut oil.

Are these cookies crunchy or soft?

They are soft and chewy with slightly crisp edges.

How do I prevent cookies from spreading too much?

Chill the dough for 30 minutes before baking.

Can I use quick oats instead of rolled oats?

Rolled oats are preferred for texture, but quick oats can be used with a slightly different texture.

Can I add protein powder?

Yes, add up to ¼ cup protein powder for a nutritional boost, adjusting flour slightly.

What can I substitute for brown sugar?

Use coconut sugar or maple sugar as alternatives.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches.

Can I make these cookies vegan?

Use flax egg instead of a real egg and substitute dairy butter with vegan butter.

How do I store the dough?

Wrap dough tightly and refrigerate for up to 3 days or freeze for up to 1 month.

Conclusion

Soft Peanut Butter Oatmeal Cookies are a delicious and wholesome treat that’s easy to prepare and perfect for any occasion. Their soft texture, combined with the nutty richness of peanut butter and the hearty oats, make them a comforting classic. Customize with your favorite add-ins and enjoy fresh-baked goodness every time.