Chewy Peanut Butter Oatmeal Cookies (Easy One-Bowl Recipe)
When developing this recipe, I wanted a cookie that was soft but biteable and not overwhelming in the flavor department. These chewy peanut butter oatmeal cookies check all those boxes.
To me, the best compliment you can give a baker is to tell them that their recipe is better than your mom’s. Assuming your mom is good in the kitchen…
My neighbor gave me that compliment after I gave her a plate of these cookies, and I’ve been basking in it for days now.
If you love this recipe, please rate and review it below and tag @accentgolden in your posts on social!
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CHEWY PEANUT BUTTER OATMEAL COOKIES
These are the peanut butter cookies of your dreams. Puffed and perfectly chewy, with the flavor of peanut butter (but not in an overwhelming way).
The addition of traditional oats gives an added texture when biting into these, which I quite simply love.
Why leave cookies on the pan after taking them out of the oven? The remaining heat lets them finish baking and set properly without overbaking.
INGREDIENTS
- Peanut butter: adds rich flavor, moisture, and chewiness.
- Butter: provides tenderness and helps create a soft, chewy texture.
- Brown sugar: deepens flavor and keeps the cookies soft.
- Granulated sugar: balances sweetness and helps the edges crisp slightly.
- Egg: binds the dough and adds structure.
- Vanilla extract: enhances the peanut butter flavor.
- Old-fashioned rolled oats: add texture and chew.
- All-purpose flour: gives the cookies structure.
- Cornstarch: keeps the centers soft and tender.
- Baking soda: helps the cookies spread and rise lightly.
- Salt: balances sweetness and enhances flavor.
HOW TO MAKE CHEWY PEANUT BUTTER OATMEAL COOKIES
Preheat your oven to 350°F and line a baking sheet with parchment paper so the cookies bake evenly and don’t stick.
In a mixer, cream together the peanut butter, butter, brown sugar, and granulated sugar until smooth and fluffy.
Beat in the egg and vanilla until the mixture looks glossy and fully combined. Add the oats, flour, cornstarch, baking soda, and salt, mixing just until everything comes together—don’t overmix.
Cover the dough and chill it in the fridge for about 25 minutes to help the cookies hold their shape.
Scoop about 2 tablespoons of dough, roll it into a ball, and coat it in extra sugar for that signature sparkle. Place the dough balls a few inches apart on your prepared baking sheet (six per sheet works well) and keep the remaining dough chilled between batches.
Bake for 12 minutes, then let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
MARSHMALLOW FLUFF FROSTING
Ingredients
- 2 ½ cups marshmallow fluff
- ¾ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
Directions:
- Add the butter to a bowl, and beat until smooth
- Mix in marshmallow fluff until combined
- Sift in powdered sugar and beat until creamy
- Place in piping bag, flip cookie over, pipe swirl, and top with another cookie!
3 reasons you’ll love these chewy peanut butter cookies
TIPS & VARIATIONS
- Make sure you’re using traditional old-fashioned rolled oats in this recipe. Steel-cut or another variety won’t work to give that signature chew.
- Don’t crowd your baking pan. I baked 6 cookies at a time on an average-sized pan, perfect to give them space to spread and puff, without touching.
- To get a perfectly round cookie, take a glass with a rim a little wider than the width of your cookie, cover your cookie, and swirl it inside the glass. Do this as soon as the cookies come out of the oven, so they are warm enough to mold to a circular shape.
- Leave the cookies on the tray when they come out of the oven, for 5 minutes, to allow them time to set before transferring to a wire rack to cool completely.
- Turn these into sandwiches using the above marshmallow fluff frosting for an extra delicious bite. Wait until the cookies are completely cooled before frosting, or it will melt!
MAKING AHEAD & STORING
The cookie dough can be made up to two days before baking and stored in the fridge. Additionally, you can roll and place on a parchment-lined tray in the freezer for an hour before placing in a freezer-safe bag.
The cookie dough will keep in the freezer up to 3 months. Simply thaw in the fridge overnight before baking.
Once baked, store your chewy peanut butter oatmeal cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.
MORE PEANUT BUTTER RECIPES
- Chocolate Oreo Cookies with Peanut Butter Ganache
- Peanut Butter Chocolate Chip Cookie Cake
- No-Bake Chocolate Chip Cookie Peanut Butter Pie
- Butterfinger Cheesecake
- No-Bake Oreo Crust Pie with Four Flavors
EQUIPMENT YOU’LL NEED
Equipment
- Baking Sheet
- Parchment Paper
- Mixer
- Mixing Bowls
- Spatulas
- Cookie Scoop
- Measuring Cups
- Measuring Spoons
- Wire Rack
Ingredients
- ½ cup creamy peanut butter
- ½ cup butter softened
- ¾ cup brown sugar packed
- 2 tbsp granulated sugar plus more for rolling
- 1 large egg
- 1 ½ tsp vanilla extract
- ½ cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- 2 tbsp cornstarch
- ¾ tsp baking soda
- ¾ tsp salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper
- In a mixer, cream together your peanut butter, butter, brown sugar, and granulated sugar until smooth
- Beat in the egg and vanilla extract until fully combined
- Add in the oats, flour, cornstarch, baking soda, and salt, mixing until just combined
- Cover your batter and place it in the fridge for 25 minutes
- Pour extra granulated sugar into a small bowl. Scoop 2 tablespoons worth of dough and roll into a ball, then roll in sugar
- Place cookies a few inches apart on a baking sheet. I usually bake 6 cookies on one standard-sized sheet. Store remaining dough in the fridge between bakes
- Bake for 12 minutes, remove, and let them cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely
Not a big peanut butter cookie fan (unless it contains chocolate 😉 but I loved these!