Published 3/5/2021 • Updated 3/16/2021
Best Peanut Butter Oatmeal Cookies
These are seriously the best peanut butter oatmeal cookies you’ll ever eat. They’re soft on the inside with a little crisp on the outside. Plus, they’re BIG cookies. Here’s why you should make them:
No flour: that’s right, there’s no flour involved in these peanut butter oatmeal cookies! The only grain you need is quick-cooking oats. Soft & chewy: have I mentioned how perfectly soft and chewy these are? A hint of maple syrup helps with this. Easily gluten-free: hoping to make these gluten-free? All you have to do is use certified gluten-free oats and you’re good to go! 8 ingredients: 8 simple ingredients is all you need! Nothing crazy or out of the ordinary, either. Healthier: we tried to make these a healthy peanut butter oatmeal cookies by making them “flourless” and cutting the amount of sugar used.
What You Need
Are you ready to make the most delicious peanut butter oatmeal cookie recipe you’ve ever tasted? Check out these simple ingredients:
quick-cooking oats: we’ve made this recipe with both quick-cooking oats and rolled oats. We prefer quick-cooking oats, but either works! butter: we haven’t tested this with any other fat, but let me tell you, butter makes these extra delish! brown sugar: make sure to pack your light brown sugar when measuring. maple syrup: a little bit of maple syrup helps these peanut butter oatmeal cookies become nice and chewy. It also adds a hint of warmth. egg: don’t skip the egg! We haven’t tested this without it. peanut butter: we used normal creamy peanut butter in this recipe, but I’ve also made them with drippy, all-natural peanut butter. Either should work. vanilla: a little goes a long way! baking soda: baking soda is used to help these cookies flatten a bit, but not too much!
How to Make Peanut Butter Oatmeal Cookies
How do you make peanut butter oatmeal cookies from scratch? Easy! Follow the simple steps below for cookies in less than 30 minutes!
Baking Tips & Tricks
These are our top 3 tips to make the most perfect peanut butter oatmeal recipe of all time. Roll & Pat: Rolling and slightly patting is the most important part of baking perfectly round peanut butter oatmeal cookies. Scoop 2 tablespoons of cookie dough (yes these are big cookies!) into your palms and roll it into a ball. Then, slightly pat it down to form a cookie shape. Don’t worry about patting it down too much, you just want to help get it started! Bake until golden: All ovens are different and that’s a fact. The cook time should be anywhere between 11 and 14 minutes, but the real way to get perfectly baked peanut butter oatmeal cookies is by baking until they start to turn golden brown. Let cool: Once your cookies are done baking, they will seem pretty soft and fragile. You MUST let them cool for at least 15 minutes to firm up before eating.
Variations
Chocolate Chips: mix in around 3/4 cup semi-sweet chocolate chips to the batter before rolling into cookie dough balls. Use almond butter: can’t do peanut butter? Swap the peanut butter for a drippy almond butter. Brown butter: instead of using regular melted butter, make brown butter and mix that into your cookies.
Storage
Let cookies cool completely. Then, transfer cookies into an airtight container and store them in a cool, dark place for up to 5 days.
Freezer Instructions
Let cookies cool completely. Then, transfer cookies into a freezer-safe gallon-size bag or container. Remove as much air as possible and then seal. Freeze for up to 3 months.
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