These Peanut Butter Oatmeal Cookies are crispy around the edges and chewy in the middle. The dough is feather light and made in minutes. Chill it first and cook as many cookies as you like then freeze the rest – they freeze beautifully and you can bake them straight from the freezer! With whole grain flour, chunky peanut butter, ground walnuts, hearty oats, and a crunchy sea salt finish, these will become your go-to recipe for Peanut Butter Oatmeal Cookies!
If you like oatmeal cookies and you like peanut butter cookies, you need to try this Peanut Butter Oatmeal Cookie recipe. When you marry the two, you propel their flavor right up to the edge of perfection and – then(!) – a sprinkle of salt shoves them right over. Okay, this may be an overstatement. But, they are really good.
A recipe from an issue of Bon Appétit inspired these. Their recipe called for pecans instead of walnuts, white flour instead of whole wheat, and a mixture of old-fashioned and quick-cooking oats. I like the chewy texture of thick rolled oats and more complex flavor of whole grain flour.
Besides the recipe, I want to tell you about a technique that’s helpful for pop in friends or sudden cravings. Like most cookie dough, this freezes well in little balls. It’s an easy process: make the dough, scoop it out on to a parchment covered jelly roll pan (I love this scoop), freeze overnight, fill a gallon size freezer bag with the frozen dough balls, and cook when you want to (add 1 to 2 minutes to the recipe’s original cooking time). I like to write the type of cookie dough, oven temperature, and cooking time on the outside of the bag.
This is one of the most interesting cookie dough recipes I’ve ever made in that the dough has the consistency of a light peanut butter mousse – so it’s essential to chill before baking, either in the freezer for 30 minutes or the refrigerator for 2 hours. It’s so worth it! If you like cookies that are chewy in the middle with tender, crisp edges, this peanut butter oatmeal cookie recipe is entirely reliable. And with a bag of delicious dough balls in the freezer, you’ll always be ready to make a delicious treat in minutes!
Peanut Butter Oatmeal Cookies Recipe Video!
Peanut Butter Oatmeal Cookies
Ingredients
- 1 cup walnut halves 100g
- 1 1/2 cups white whole wheat flour 216g
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup natural cane sugar
- 1 cup dark brown sugar packed
- 1 cup unsalted butter at room temperature, 2 sticks
- 1 cup chunky peanut butter 256g
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups extra-thick rolled oats such as Bob’s Red Mill
- kosher or flaky sea salt such as Maldon
Instructions
- Add walnuts to the bowl of a food processor and process until very fine – on their way to butter. Set aside.
- Sift flour, baking soda, and salt in to a medium bowl. Set aside.
- Add butter and both sugars to the bowl of a stand mixer fitted with the flat beater. Beat at low speed until combined; increase speed and beat until fluffy, 2 to 3 minutes more. Add walnuts and peanut butter; mix until combined. Add eggs and vanilla; mix until combined. Add flour mixture – cover mixer with a kitchen towel to protect your counters from a flour flurry. Start at low speed until combined, then increase to high for about 1 minute more. Add oats and mix until combined.
- Line a jelly roll pan with parchment paper. Scoop dough into about two tablespoon balls – line them up very close together on the pan (you won’t be baking them this way). Once you’ve scooped all of the dough, lightly sprinkle with kosher or flaky sea salt; cover with plastic wrap. If you plan to bake the cookies the day you make the dough, chill the dough balls in the freezer for at least 30 minutes or the refrigerator for at least 2 hours. If you plan to cook them at a later date, put the pan in the freezer for several hours or overnight. Once frozen, put the dough balls in a gallon size freezer bag labeled with cooking instructions and store them in the freezer.
- When you’re ready to bake the cookies, preheat the oven to 375°F.
- Line a cookie sheet with parchment paper. Arrange the cookies spaced 1″ apart on the sheet. (Bake just a few or a whole pan full.) Bake until lightly golden and still a bit soft – 10 minutes; 11 or 12 minutes if they start out frozen. Transfer to cooling racks – enjoy warm or at room temperature.
Sally Humeniuk says
July 30, 2018 at 9:44 amI think these need to be ready in my freezer at all times, Marissa! Will be great to have on hand for lunches. And as I’m writing this, yes we just finished our almost daily breakfast of Banana Oatmeal Pancakes. Thank goodness I froze extra from Saturday, so I just reheated in the oven. 😊
Marissa says
July 30, 2018 at 11:12 amYou are the sweetest, Sally! 🙂
Kevin | Kevin Is Cooking says
November 3, 2017 at 3:31 pmDave is going to be really happy. Thanks Marissa! 🙂
Mary Ann | The Beach House Kitchen says
October 23, 2017 at 9:03 amGreat idea to combine two classic cookies Marissa! These look delicious!
Marissa says
October 25, 2017 at 11:04 amThanks so much, Mary Ann!
annie@ciaochowbambina says
October 19, 2017 at 11:02 amWe’re road tripping this weekend and these will make for the perfect snack! Love the inclusion of peanut butter and salt! You make a mean cookie, my friend!!
Marissa says
October 25, 2017 at 11:05 amaww, thanks Annie! I’ll trade you some of these for some of the Pumpkin Pie Bites you just posted!!
David @ Spiced says
October 19, 2017 at 4:25 amThese cookies sound like my heaven, Marissa! I love peanut butter and I love oatmeal…so the combination together in a single cookie sounds amazing. If only I could get a batch of these to magically appear on my desk right about now! 🙂 Great idea to freeze the dough balls…I’ll have to do that!
Marissa says
October 25, 2017 at 11:06 amThanks, David! Yes, the dough balls are a game changer. I love a fresh cookie!
Katherine | Love In My Oven says
October 18, 2017 at 7:11 pmLove the idea of freezing a batch to have them on the ready!! These cookies are everything I love in a cookie! Peanut butter, oatmeal, chewiness….salt on top!? Yum!
Marissa says
October 25, 2017 at 11:06 amThank you, Katherine!
Dawn - Girl Heart Food says
October 17, 2017 at 1:44 pmThis is definitely a beautiful marriage, Marissa, and that salt on top is everything! I totally believe that it shoves the flavour right over the edge 😉
And what a freakin’ brilliant idea freezing the dough balls and having ready to go!! I’m totally doing that next time. Who needs to bake a bunch of cookies at once? Love the idea of having dough ready to go when a cookie craving strikes! Cheers, my friend! XO
Marissa says
October 25, 2017 at 11:07 amIt’s so true, Dawn. They’re super tasty already and then that delicate salt crunch…oh baby! 😉
I always have at least 2 varieties of dough balls in the freezer – super convenient!
Kelsie | the itsy-bitsy kitchen says
October 17, 2017 at 11:45 amAs if these weren’t delicious enough to begin with, that salt on top is the icing on the cake (so to speak, haha)! These sound beyond delicious, Marissa!
Marissa says
October 25, 2017 at 11:08 amThank you so much, Kelsie!
Dorothy Dunton says
October 17, 2017 at 10:31 amHi Marissa! I love all the components of these, crispy, chewy, nutty..!. Gary only likes smooth pb so if I use crunchy they are all mine!! 🙂 I llke that the dough balls can be baked straight from the freezer, so handy when someone just pops in.
These would go with bloody mary’s right?
Marissa says
October 25, 2017 at 11:09 amhaha, I love it! I’ve never tried these with creamy PB, but I bet they’d be great! And, YES! on the bloody mary’s – I love how you think! 🙂