Oatmeal Peanut Butter Cookies

These are one of Kramer’s favorite cookies, and it seems that everyone else enjoys them just as much. The peanut butter chips melt in the cookie and give it just the right about of peanut butter goodness without being dry. The texture of the oatmeal adds to it as well, and I couldn’t help but sprinkle some turbinado sugar on top of them. I’ve always used the Quaker Oats oatmeal cookie recipe as my base, save for a few adjustments. I always use cinnamon and nutmeg, though. Peanut butter goes really well with cinnamon! I promise.

I’ve always had good luck making oatmeal cookies! And you will too. Recipe after the jump.

Oatmeal Peanut Butter Cookies

Oatmeal Peanut Butter Cookies
Mix together your flour, salt, baking soda, cinnamon, and nutmeg. Set aside.

Oatmeal Peanut Butter Cookies
Beat together your sugars and butter until light and fluffy, at least 4 minutes.

Oatmeal Peanut Butter Cookies
Add your eggs, one at a time, followed by your vanilla. Slowly add your dry ingredients until just moistened.

Oatmeal Peanut Butter Cookies
Stir in your oats.

Oatmeal Peanut Butter Cookies
Then your peanut butter chips.

Oatmeal Peanut Butter Cookies
Drop by spoonfuls onto a lined and/or greased cookie sheet. Bake at 350 degrees F for 10-12 minutes, or until set and golden brown.

Oatmeal Peanut Butter Cookies
Allow to cool a bit on the sheets before removing to cool elsewhere.

Oatmeal Peanut Butter CookiesOatmeal Peanut Butter CookiesOatmeal Peanut Butter Cookies

Oatmeal Peanut Butter Cookies
Cook time: 
Total time: 
Serves: 15-20 cookies
  • 1 cup (2 sticks) softened butter
  • 1 cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 cups Quaker Oats (old fashioned - NOT instant)
  • 1 package peanut butter chips
  • turbinado sugar for sprinkling (optional)
  1. Preheat oven to 350 degrees F. Combine the flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl and set aside.
  2. In large bowl, beat together the butter and sugars until light and fluffy, at least 4 minutes. Add the eggs one at a time, followed by the vanilla and beat well.
  3. Slowly add the flour mixture to the butter mixture and beat together until just moistened. Stir in your oats, then stir in your peanut butter chips.
  4. Drop the dough by spoonfuls onto greased and/or lined cookie sheets. Sprinkle each cookie with turbinado sugar, if you like.
  5. Bake the cookies 10 to 12 minutes or until light golden brown. Cool for a bit on the cookie sheets before transferring elsewhere to cool. Makes 15-20 cookies, depending on how big you make them.
Adapted From


16 Responses

  1. J says:

    All your cookies up close look so moist and chewy. Dayum…

  2. Auntie Donna says:

    I love this oatmeal cookie recipe you can do so many varieties with it and they always come out yummy. Do you ever grate your nutmeg fresh? I started doing that because I LOVE nutmeg and it has such great aroma when you grate it. Love the Pottery Barn cookie jar you clever girl!
    Hugs & Kisses

  3. Meghan says:

    mm, those look amazing…as is anything with peanut butter. I love all the step-by-step pictures on your blog too! nice work.
    Question: where did you get that pretty glass display case? I totally need one for my kitchen at home to display all my baked goods.

  4. thecrepesofwrath says:

    I don’t grate my nutmeg fresh because I am lazy and cheap, hahah.
    And my boyfriend’s sister got me the display case last year for Christmas! I think she got it at Pottery Barn?

  5. RecipeGirl says:

    I have some of those pb chips and I’ve never been able to figure out what to do with them. Tucking them into spiced oatmeal cookies is a good idea!
    Cute, CUTE little place where you keep your cookies!

  6. These look amazing and will know doubt be a big hit in this house..

  7. Alicia says:

    these look really good! I really love the cake stand/cookie jar!

  8. Ingrid says:

    Yum, I can see why they are a favorite! I love the sprinkling of sugar on top!

  9. bobbyandbeccibake says:

    this looks awesome. a friend showed this blog to me and im stoked to keep updated.

  10. Rocco says:

    You have a hell of a lot of nerve posting these delicious recipes where diabetics can only SEE them!

  11. Kathryn says:

    These look so delicious!!
    I have a question though- I really want to make these now except I don’t have any PB chips. Can I substitute peanut butter instead? I’m worried the moisture different might screw things up…
    I guess if I can’t add PB I can put chocolate chips in it?
    Interested in your opinion.. Love your blog!

  12. thecrepesofwrath says:

    Kathryn: I think that you might just want to experiment a bit…maybe add the peanut butter in last or add more oats to account for the change in texture? Chocolate chips are always a good alternative, too!

  13. Kim says:

    These are amazing! I’ve made them several times, and I’m always astounded at how easy they are. And, there’s no better cookie when they’re fresh and warm and gooey.
    Thanks a bunch for this!

  14. Pofadder says:

    Is it possible to use peanut butter spread instead of the chips?

  15. thecrepesofwrath says:

    Pofadder: You can definitely do that, but I’ve never tried it so be careful! You’ll definitely need to add more oats and flour because the dough is already pretty soft and adding peanut butter would make the cookies very flat. If you can find the chips, I really suggest using them because they’re like little pockets of peanut butter in the cookies.

  16. Pofadder says:

    Unfortunately, the chips are not available in South Africa… :-(

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