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Peanut Butter Oatmeal Cookies are the epitome of nostalgic childhood mom-made and approved after school snacks. Easy, affordable, classic, and delicious!

Is there anything as deliciously good and as comforting as an old-fashioned peanut butter oatmeal cookie?  I don’t believe so!  Even though my daughter, McKenna, would argue that anything is better than a peanut butter cookie! 

In my lifetime, I’ve only met three people who refuse to eat peanut butter – my daughter, her mother, and her grandmother.  (Must be some strange hereditary DNA mix up!)  In fact, not only do they refuse to eat it, but even touching it is an issue! My ex wife would not even wash the knife I was using in the peanut butter jar. 

I remember when McKenna was about three years old, I promised that I would give her twenty dollars if she would eat a teaspoon of peanut butter.  You see, kids can be easily influenced by the actions of others, and I was sure that her mother’s hatred for peanut butter was the only reason McKenna wouldn’t eat it.  In the end, twenty dollars or not, she really didn’t like it.  Such a shame!

Growing up, peanut butter oatmeal cookies were not a common occurrence for me.  In fact, I can’t remember my mom ever making them.  But, my friend’s moms used to make them all the time and I would occasionally get offered one of those.  Now, as a adult, I often forget how good a simple peanut butter oatmeal cookie can be.  Paired with a cup of tea, it can’t get much better!

I have a wonderful peanut butter cookie oatmeal recipe that I’m about to share with you.  I know the addition of oatmeal might not be classic, but I like to add oatmeal to mine.  I like a cookie that has some chew to it, otherwise, a peanut butter cookie alone tends to be sweet and rather bland.  Adding oatmeal and a little extra kick of vanilla can really turn that simple, boring cookie into something way better!

Another thing I don’t do is the fork smashing technique.  John.e mentioned that his mom used to make her version of peanut butter oatmeal cookies, but she always used the tines of a fork to push down on the batter before baking to create a criss-cross pattern.  I just use a small ice-cream scoop, place the mounds of cookie dough a good distance apart, and let the magic happen.  

I’ve never tested these with the fork smashing method, so I can’t comment on it; just know, these cookies will come out of the oven plump and perfectly soft and chewy.  Bet you can’t eat just one!  (I failed that bet with myself big time!)


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Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies are the epitome of nostalgic childhood mom-made and approved after school snacks. Easy, affordable, classic, and delicious!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24
Calories 177kcal
Author Lord Byron's Kitchen


  • 1/2 cup salted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups quick cook oats


  • Preheat oven to 350 degrees. Prepare a baking sheet by lining with parchment paper or a Silpat liner. Set aside.
  • In a large mixing bowl, use a handheld mixer to blend the butter with both sugars until smooth.
  • Once completely incorporated, add the egg, vanilla, and peanut butter. Mix well to combine.
  • Next, add the flour, salt, and baking soda and just blend into the peanut butter mixture. Don't over mix the cookie dough. Stir in the oatmeal.
  • Using a medium-sized ice-cream scoop, which will allow for more even and uniform cookies, position mounds of the dough evenly on a cookie sheet. Be sure to leave room for growth.
  • Bake for 12 minutes. Allow the cookie to cool for two minutes on the baking sheet before transferring to a cooling rack for the remainder of the cooling process.


Calories: 177kcal | Carbohydrates: 19g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 181mg | Potassium: 108mg | Fiber: 1g | Sugar: 9g | Vitamin A: 130IU | Calcium: 15mg | Iron: 0.8mg



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This Post Has 4 Comments

  1. I liked the ease of the recipe - one bowl & simple ingredients but mine was a bit crummy so wondered if it was since I used all natural peanut butter? Or the 1/2 c of choc chips?? Oops couldn’t help myself they just go together!! Any ideas?
    1. That's unfortunate, Tima. In my experience, unless a recipe specifically requires natural peanut butter, I always use regular peanut butter. The natural stuff is just too thin and runny and not sticky and pasty at all like the regular Kraft or Skippy. I'm guessing that's the issue, not the chocolate chips.

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