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If you’re a peanut butter fiend, these Peanut Butter Oatmeal Cookies are for you! They’re soft and chewy and 100% peanut butter lover approved!
I love trying to figure out how to turn recipes that would normally be considered “junk” food into nutritious snacks that you aren’t afraid to give your kids. I’m not big on totally depriving kids of junk food (I feel like that only leads to a slew of other problems in the long run), but if I can come up with a version of a cookie that doesn’t include all of the unnecessary fillers found in store bought brands, I’m making it homemade for my kids.
These Peanut Butter Oatmeal Cookies will have your family’s eyes popping wide open when they see them coming out of the oven. These cookies have a healthy carbohydrate from the oatmeal and a protein punch from the peanut butter — great for kids who have been active running around all day. All they’re going to care about though is that they are delicious!
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I made a batch of these for an after-school snack and everyone went wild. My kids have always been obsessed with peanut butter so these were a natural fit. If you’re looking for more creative ways to use your favorite peanut butter, try out Chocolate Peanut Butter Smoothie, Coconut Peanut Butter Oatmeal Balls, Frozen Chocolate Peanut Butter Banana Bites or Peanut Butter and Jelly Pop Tarts.
I love these cookies too because they’re super simple to whip up when we want something special for a snack or after dinner treat. And the ingredients are pretty much always in our pantry and refrigerator which makes it even easier! They’ve become one of our go-to’s lately and I’m not complaining.
Let me know what you think of this recipe by tagging me on social media!
Peanut Butter Oatmeal Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup agave nectar OR 1/2 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup peanut butter
- 1 1/2 cups all purpose flour
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees.
- Place the butter and agave (or honey) in a bowl or a standing mixer and beat for 1 minute.
- Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.
- In a separate bowl, combine all the dry ingredients and mix to combine.
- Slowly add the dry ingredients to the wet and mix to incorporate.
- Drop 1 tbsp of the cookie dough onto a Silpat or parchment-lined cookie sheet. Flatten down each ball of cookie dough with the back of your hand or with the back of a fork making a checkerboard pattern.
- Bake for 10-12 minutes.
- Cool and serve.
Notes
- Freeze dough after step 6 for 30 minutes then place par-frozen cookies in a ziploc bag, label and freeze for up to 4 months. When ready, pop them on a silpat or parchment lined cookie sheet and bake adding an additional 1-2 minutes.
Amazing, I am going to try these tomorrow with Almond butter. I love your recipes and have already pre-ordered your book. Your recipes helped me plan first foods with my eldest daughter who is a little younger than Kenya and I went on to use almost all the recipes with my other two babies too. They love to make everything with me in the Kitchen, it helps them learn new foods, how and what to combine them with and what they are good for. A great learning experience as well as delivious-oops I meant ‘weelicious’. All the best with the book, I knew from the start that you would do great.
Yes! Place them on a baking sheet in a single layer in the freezer for about 30 minutes, then transfer to your preferred freezer-safe, air-tight container!
Can you bake these and then freeze them?
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when I make peanut butter cookies I give my son (2) a plastic potato masher, the kind that has the square opening, not the bended wire kind, and he makes the criss crosses for me.
I would actually recommend using only 1 cup flour in this recipe instead of 1 1/2. This will give a moister cookie that doesn’t have a dry, floury taste and highlight the peanut butter flavor more (as well as the oatmeal flavor).
Update: A friend informed me that agave nectar is sweeter than honey, so my husband may have liked the cookies better if I’d used agave rather than honey. I melted about 1/4 cup semi-sweet chocolate chips with a bit of butter and put a little “thumprint” of melted chocolate on top of each peanut butter cookie. After a night in a tupperware container, the texture and flavor was much improved! Enough so that I’m tempted to make them again…though DH still doesn’t think they’re sweet enough.
Okay, the yield on these is definitely off…maybe she meant a rounded teaspoon? I used my cookie scoop, and I got 28 cookies.
I used raw honey and Adams 100% Natural Creamy Peanut Butter. The first pan I forgot to smoosh with a fork and baked 10 minutes. The second pan I crosshatched with a fork and baked 9 1/2 minutes. Mine were soft on the inside and crispy on the outside (on the verge of crumbly).
I’m going to drizzle this batch with melted chocolate. If I had kids, I’d probably welcome the subtle sweetness of the original recipe, but my husband thinks they’re dry and not sweet, so I doubt I’ll make these again.
Made these yesterday, yummy! I just kept an eye on them and they came out soft and delicious 🙂
Just thought I’d say I made these with almond butter the other day (doubled to use the whole jar as the almond butter itself was so stiff I could not mix in any of the oil so I just ended up heating it and adding it all and it mixed fine in the recipe). A little different consistency, but extremely yummy and not dry at all for us. It may have been all that oil in the almond butter! All four kids and the husband inhaled them, although at the same time, just a couple were filling.
This was my 2nd time baking these cookies, I added mini-chocolate chips to the mix (for a more sweet treat for the holidays). My only issue is the cookies are fairly dry, and I tried to under-bake them so they wouldn’t dry out. Any advice so they’d be more moist? Thanks for the wonderful recipes!!
You can sub 1/2 of the butter for applesauce, and that may also help keep the cookies moist – I see that others have said the cookies were too dry. Using part applesauce for the butter makes a moist-er cookie.
My sister-in-law raves about these cookies, so I thought I’d check them out. Is there a way to reduce/eliminate the butter to cut down on the saturated fat – I think I’ve read about subbing applesauce or some other ingredient for part of the oil/butter called for in recipes??
I made these this past weekend and everyone LOVED them! I was excited to see oatmeal in them and a sugar substitute. Next time we are going to throw in some mini-choc chips for a treat;) Thanks so much for sharing!