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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!

Peanut Butter Oatmeal Cookies on black marble

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 all-purpose flour instead of whole wheat, and a mixture of old-fashioned oats and quick-cooking oats. I like the chewy texture of thick rolled oats and more complex flavor of whole grain flour to accentuate the crunchy peanut butter.

Peanut Butter Oatmeal Cookies stacked

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 lined cookie sheet (I love this cookie 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.

Peanut Butter Oatmeal Dough Balls Frozen

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 chewy peanut butter oatmeal cookies 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 on parchment paper

Recipe Options:

  • If you’re a chocolate lover, feel free to stir in a handful of chocolate chips or chopped white chocolate. You could also intensify the peanut butter flavor with peanut butter chips.
  • Not a fan of crunchy peanut butter? Feel free to use creamy peanut butter instead.
  • For a gluten free version of these cookies, swap in oat flour for the white whole wheat flour.

More of My Favorite Cookies

Recipe Video!

Peanut Butter Oatmeal Cookies

5 from 6 votes
Prep: 20 minutes
Cook: 10 minutes
Total: 1 hour
Course: Dessert
Cuisine: American
Calories: 141
Servings: 48 cookies
Crisp on the outside and chewy in the middle, everyone loves these 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, ideally natural peanut butter
  • 2 teaspoons vanilla extract
  • 2 large 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 dry ingredients (flour, baking soda, and salt) into a medium bowl. Set aside.
  • Add butter and both sugars to the bowl of a stand mixer fitted with the paddle attachment. 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 baking sheet 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 prepared baking sheet. (Bake just a few or a whole pan full.) Bake cookies 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.

Notes

  1. Note that I use this scoop – which is a 2-tablespoon scoop. If you use a smaller or larger scoop, you’ll need to adjust the cooking time accordingly.
  2. If you don’t have a stand mixer, use a large bowl and a standard electric mixer / hand mixer to combine the wet ingredients and flour mixture (be sure to use room temperature butter). Then stir in the oats with a wooden spoon or spatula at the end. 
  3. Store cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 141kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 99mg | Potassium: 73mg | Fiber: 1g | Sugar: 9g | Vitamin A: 130IU | Calcium: 15mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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26 Comments

  1. David @ Spiced says:

    5 stars
    What a fun combination of two of my favorite cookies! I love chewy oatmeal cookies, and I also enjoy a good peanut butter cookie. I’m going to need to start keeping a bag of these in the freezer!

    1. Marissa Stevens says:

      I agree! Thanks, David!

  2. Sally Humeniuk says:

    5 stars
    I 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. 😊

    1. Marissa says:

      You are the sweetest, Sally! 🙂

  3. Kevin | Kevin Is Cooking says:

    5 stars
    Dave is going to be really happy. Thanks Marissa! 🙂

    1. Marissa Stevens says:

      That’s wonderful to hear, Kevin!

  4. Mary Ann | The Beach House Kitchen says:

    Great idea to combine two classic cookies Marissa! These look delicious!

    1. Marissa says:

      Thanks so much, Mary Ann!

  5. annie@ciaochowbambina says:

    5 stars
    We’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!!

    1. Marissa says:

      aww, thanks Annie! I’ll trade you some of these for some of the Pumpkin Pie Bites you just posted!!