Made with rolled oats, natural peanut butter, and brown sugar, these oatmeal peanut butter cookies are a delicious and nutritious treat that is quick and easy to make. Peanut butter lovers are sure to love these cookies and, if you are feeling a little extra, you can add some chocolate chips too.
I love a good oatmeal cookie. Whether it’s oatmeal chocolate chip, oatmeal raisin or oatmeal peanut butter, a little bit of oatmeal always seems to add a bit of texture and crunch to a classic cookie. Not to mention, using oatmeal in the dough helps to add extra fibre to any cookie recipe and, although not necessary, is always a nice added bonus if you’re looking to add more fibre to your diet.
For these oatmeal peanut butter cookies, I opted to use rolled oats, however, quick-cooking oats would work just as well if that’s all you have on hand. I wouldn’t recommend using instant oats, as they are pre-cooked and may alter the batter and cookie texture, however, old-fashioned rolled oats, rolled oats, and quick-cooking rolled oats would all work very well in this oatmeal cookie recipe.
More Healthy Cookie Recipes:
Peanut Butter Oatmeal Cookies
Made with rolled oats, natural peanut butter and brown sugar, these healthy oatmeal peanut butter cookies are equal parts delicious and nutritious.
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Prep Time: 10 minutes -
Cook Time: 10 minutes
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Total Time: 20 minutes
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Yield: 24 cookies 1x
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Category: Dessert
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Method: Baked
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Cuisine: American
Prep Time:
Yield:
Category:
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Cuisine:Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 3/4 cup brown sugar
- 1/2 cup natural peanut butter, smooth
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, combine all of the dry ingredients: rolled oats, flour, baking soda and salt. Stir to combine and set aside.
- In a large bowl, add the melted butter and brown sugar and whisk to combine. Then add the egg, peanut butter and vanilla extract and whisk again until well combined.
- Add the dry ingredients to the wet ingredients and, using a spatula or a spoon, mix until well incorporated.
- Portion the dough into 1 tablespoon-sized balls, using a scoop or your hands, place them to the baking sheet, leaving 2″ between them, and flatten them gently.
- Transfer the baking sheet to the oven and allow to cook for 10-12 minutes until the edges are slightly golden and the centre still looks soft.
- Once cooked, remove the baking sheet from oven and allow the cookies to cool completely on the baking sheet.
- Once cooled, the cookies can be served immediately, stored in an airtight container for up to 3 days or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 calories
- Sugar: 7 grams
- Fat: 7 grams
- Carbohydrates: 13 grams
- Fiber: 1 gram
- Protein: 2 grams
Just wondering what the sodium count is in these cookies. Thx.
Hi Nola! It will depend on whether you use salted or unsalted butter and the brand of peanut butter you use as sodium content will vary widely. If you want to calculate it, I would suggest using an app like MyFitnessPal.
Made them this weekend with natural peanut butter and quick-cooking oats and my kids loved them! Thank you.
Made them today and my hubby loved them!
Made these today, this recipe is a keeper! Made with organic whole grain red fife flour and they turned out well just had to let the mix sit for an extra 15 minutes to allow the wet ingredients absorb. Thanks for sharing this recipe.
I never thought of letting the ingredients sit to absorb. Thanks for idea. Especially helpful when making the kind of recipes where things can look too chunky (not enough wet).
LOVE these cookies. Peanut butter and oatmeal together are so good.
Really easy to make – and they are hard to keep in the house once you make them.
I’ve substituted a home-made date paste (just pureed dates) for the sugar and they also turn out great (no crispy edges, and quite soft, but almost like a soft granola bar). I love them both ways.
Would love some more information on that date paste please!
I’m just wondering if I can substitute the butter for coconut oil? If so would it be 1 cup still?
I have not tested but it should work; simply sub 1/2 cup of coconut oil for the 1/2 cup of butter. Note that it will affect the taste.
I was wondering can I add chips chocolate or peanut butter ones and how many can I add Thanks
I don’t see why not! I know others have added chocolate chips, I’d say 1/2 cup or so.
Hi – doesn’t the recipe call for 1 cup of butter?
The recipe calls for 1/2 cup of butter.
Best cookies ever!! Thank so much for the recipe!
I love that your recipes are so easy to make. Made these peanut butter cookies and loved them.
So happy you like them, thank you for sharing!
Made them like Sara. Looking forward to having them again soon! Great recipe. So easy.
I love all your recipes. I am a biggggggg fan of your recipes
Ah, thank you SO much! I’m so happy you like them. 🙂
These are delicious! I did make them a little different. I used super chunky peanut butter and I really flattened them out before baking. They came out thinner, very crisp and crunchy which my husband and I loved and the peanut pieces gave them a nice texture. We call them miracle cookies because they never lost their crispness no matter how long we stored them!
Wonderful, I’m so happy to hear it! Love the swap for chunky peanut butter, sounds tasty! Thank you for sharing. 🙂
Hi Red, I am new to cooking and baking gluten free. I prefer to use oat flour as it’d not as grainy as gluten free flour. I have noticed that oat flour doesn’t bake the same as all purpose flours. Do you have experience using oat flour? How do I substitute it? And do I need more baking soda/powder, etc. Thanks!
Hi Stacey,
If you’re looking to substitute oat flor for the all-purpose flour, you can do it at a 1-to-1 ratio in this recipe.
Hope that helps!