Oatmeal Peanut Butter Cookies

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 dozen 1x
  • Scale


  • 11/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup packed dark brown sugar
  • 3/4 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter
  • 2 large eggs
  • 2 cups quick-cooking oats


  1. Preheat your oven to 350 degrees F.
  2. In a small bowl, whisk together flour, baking soda and salt. Set aside.
  3. Using a mixer at medium speed, beat butter, brown sugar, white sugar, vanilla extract and peanut butter until creamy (about 30-45 seconds).
  4. Add the eggs, one at a time and continue to mix until blended.
  5. Reduce mixer speed to low and slowly add flour mixture. Mix until well blended.
  6. Using a large spoon, add oats and stir until combined.
  7. Place dough in freezer for approximately 5 minutes to slightly stiffen. Drop by heaping tablespoons on an ungreased baking sheet, about 3 inches apart.
  8. Bake for 13-15 minutes, or until golden brown. Place cookie sheet on a trivet to allow cookies to cool before removing from baking sheet.


Refrigerate dough in-between baking batches of cookies. Total cook time is 1 hour for 4 dozen cookies.

Adapted from