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Luna Hossain

Peanut Butter Oatmeal Cookies

This is a simple, one-bowl recipe for peanut butter oatmeal cookies that bake up thick with crisp edges and soft, chewy centers. The oven is preheated to 350°F and a lined baking sheet ensures even baking. Butter, peanut butter, and sugar are creamed until smooth, then an egg is mixed in for structure and softness. Flour, baking soda, and salt are gently stirred in without overmixing, followed by oats and optional peanut butter chips for texture. Tall scoops of dough are baked for 10–12 minutes until the edges are golden and the centers remain soft, then cooled to set their final chewy-crisp texture. The recipe is loved for its simplicity, strong peanut butter flavor, and consistent, comforting results.
Macros (estimated per serving):
Calories: ~280 | Carbs: ~28g | Fat: ~16g | Protein: ~7g
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12
Course: Cookies
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Peanut butter
  • Butter
  • Sugar
  • Egg
  • Rolled oats
  • All-purpose flour
  • Baking soda
  • Salt
  • Peanut butter baking chips or chocolate chips optional
  • Flaky salt for topping optional

Equipment

  • Mixing bowl
  • Spoon or spatula
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Heat the oven to 350°F and line a baking sheet with parchment. The oven should be fully hot before baking.
  2. In a bowl, mix the butter, peanut butter, and sugar until smooth and thick. It should look creamy and hold together.
  3. Stir in the egg until the mixture looks glossy and even.
  4. Add the flour, baking soda, and salt. Mix just until no dry flour shows. The dough will be thick.
  5. Fold in the rolled oats and peanut butter chips if using. The dough should look chunky.
  6. Scoop large mounds of dough onto the baking sheet, leaving space between them. Keep the dough tall, not flattened.
  7. Bake for 10–12 minutes until the edges are golden but the centers still look soft.
  8. Sprinkle flaky salt on top right after baking if using. Let cookies rest on the pan for a few minutes, then move to a rack to cool.

Notes

If you overmix the dough, the cookies can turn dense. If you bake too long, they will lose the soft center. Small scoops will make thinner cookies, so use large portions if you want thick ones.
Macros are rough estimates and depend on portion size and ingredients used.
Dough texture and bake time matter more than exact measurements for this style of cookie.