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Peanut Butter Oatmeal Cookies

Perfect for any occasion, these Peanut Butter Oatmeal Cookies are guaranteed to become a household favorite. With salty peanut butter, just the right amount of sweetness, and tasty golden raisins, you won’t be able to resist reaching for one (or two) more of these chewy cookies!

Whether you’re enjoying these sweet treats as an afternoon snack or serving them to guests, these peanut butter oatmeal cookies will surely be a new favorite. So why not indulge your sweet tooth and give this recipe a try?


Why Peanut Butter Oatmeal Cookies are the Best

Peanut butter oatmeal cookies are a classic treat that never goes out of style. What makes them so irresistible is the combination of the nutty peanut flavor and the chewy texture of oats. Peanut butter is also a great source of protein and healthy fats, making these cookies a slightly healthier option than traditional cookies.

Oats, on the other hand, are a great source of fiber, which keeps you feeling full longer. I also love the chewy texture they add to the cookies that’s hard to resist. 

Another reason why peanut butter cookies are the best is that they are so versatile. You can add chocolate chips, raisins, or any other mix-ins you like to make them fit your taste preferences. They’re also perfect for any occasion, whether you’re enjoying them as an afternoon snack, serving them at a party, or giving them as a gift.

And best of all, they’re easy to make with just a few simple ingredients.

Ingredients you need to bake Peanut Butter Oatmeal Cookies

To make these chewy peanut butter oatmeal cookies, you’ll need the following ingredients:

3/4 cup unsalted butter, at room temperature

1/2 cup creamy peanut butter

1/2 cup granulated white sugar

1/2 cup packed dark brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups of oats (I use quick oats for cookies)

1 ½ cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

½ teaspoon cinnamon

1 cup golden raisins

Step-by-step instructions for Oatmeal Cookies

Follow these simple steps to make your own batch of peanut butter oatmeal raisin cookies:

Preheat your oven to 375 degrees F. Line a cookie sheet with parchment paper or spray with nonstick cooking spray.

In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. You can use an electric mixer or a stand mixer fitted with the paddle attachment.

Mix in the peanut butter. Then add the eggs and vanilla extract and beat until thoroughly combined.

In a separate medium bowl, whisk together the oats, flour, baking powder, baking soda, and cinnamon. Gradually stir the dry ingredients into the wet mixture on medium speed until just combined. Mix in the raisins.

Drop the cookie dough by rounded teaspoonfuls onto the prepared baking sheet, leaving about 2 inches between each cookie.

Bake cookies for 10-12 minutes or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips to make perfect Peanut Butter Oatmeal Raisin Cookies

To make the ideal peanut butter oatmeal cookies, here are a few tips to keep in mind:

Use room temperature butter: Room temperature butter will cream more easily with the sugar, resulting in a lighter and fluffier cookie.

Don’t overmix the dough: Overmixing the dough can result in tough cookies. Mix the ingredients until just combined.

Chill the dough: Chilling the dough for at least 30 minutes before baking can help prevent the cookies from spreading too much in the oven. This step isn’t required, but it helps you get the perfect cookie!

Use parchment paper: Using parchment paper to line your baking sheet will prevent the cookies from sticking and make cleanup easier.

Recipe Variations

These peanut butter oatmeal cookies are delicious as is, but you can also add your own twist to the recipe. Here are a few variations to try:

Add chocolate chips: Fold in 1/2 cup of chocolate chips to the cookie dough for a delicious chocolate peanut butter flavor.

Use crunchy peanut butter: If you prefer a little crunch in your cookies, use crunchy peanut butter instead of creamy. You can also use natural peanut butter instead of regular peanut butter; just make sure you mix it well before using it.

Can I use old-fashioned or rolled oats instead of quick oats?

Yes, you can use old-fashioned oats. Keep in mind that the texture of the cookies will be slightly different.

Can I use margarine instead of butter?

Yes, you can use margarine instead of butter. Just make sure it’s at room temperature.

How do I store leftover Peanut Butter Oatmeal Cookies?

To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days.

Can I freeze peanut butter oatmeal cookies?

Yes, you can freeze peanut butter oatmeal cookies. Allow them to cool completely, then store them in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature before serving.

More Peanut Butter Treats you should make:

Peanut butter fans rejoice! I’ve got several recipes you’re going to love!

You have to make these Peanut Butter Cookie Dough Dream Bars! Made with a graham cracker crust, chocolate fudge pudding, a layer of peanut butter cookie dough (the best part!), and topped with whipped cream and peanut butter chips, this might be my best Dream Bar recipe of all!

Reese’s Peanut Butter Rice Krispies Treats combine your favorite childhood treat with the decadence of Reese’s peanut butter cups. Creamy peanut butter swirled into every bite, and adding Reese’s mini pieces makes these the ultimate treat for chocolate and peanut butter lovers! 

More Cookie Recipes

You can find all my cookie recipes here. These are some of our readers’ favorites:

Cosmic Brownie Cookies

Frosted Oreo Cookies

Funfetti Birthday Cake Cookies

3 Ingredient Sugar Free Peanut Butter Cookies

French Butter Cookies

Happy baking!



Keep an eye out for more of my easy recipes each week!

When I first started my original 365 days of baking, I used to rate everything I baked on a scale of 1-4 with 4 being the best and these Peanut Butter Oatmeal Cookies earned 4 rolling pins! The whole family, especially Kurt, LOVED them!


Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies will become a family favorite with salty peanut butter, a bit of sweetness, and tasty golden raisins. You won’t be able to resist having just one of these chewy cookies!
Course Dessert
Cuisine American
Keyword Peanut Butter Oatmeal Cookies
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 58 servings
Calories 88kcal
Author Lynne Feifer


¾ cup butter room temperature1 cup packed dark brown sugar½ cup granulated sugar½ cup creamy peanut butter can use chunky2 eggs1 teaspoon pure vanilla extract2 cups oats I use quick oats, not rolled1 ½ cups all-purpose flour1 teaspoon baking powder¼ teaspoon baking soda½ teaspoon cinnamon1 cup golden raisins


Preheat oven to 375 degrees F.
In the bowl of a mixer fitted with the paddle attachment, cream butter and sugars together, about 4 minutes.
Mix in the peanut butter.
Add the eggs and vanilla and beat until thoroughly combined.
In a medium bowl, whisk together the oats, flour, baking powder, baking soda, and cinnamon.
Add the flour mixture to the butter mixture, beating just until combined.
Mix in the raisins.
Drop by rounded teaspoonfuls onto a baking sheet and bake for 8-10 minutes until lightly golden around the edges.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.


Serving: 1serving | Calories: 88kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 37mg | Potassium: 60mg | Fiber: 1g | Sugar: 7g | Vitamin A: 82IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.4mg

This post was originally published on March 16, 2014. It has been updated in format and with pictures on December 29, 2023.

The post Peanut Butter Oatmeal Cookies appeared first on 365 Days of Baking.

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