Oatmeal Peanut Butter Cookies

Chewy, rich, and bursting with peanut butter goodness, these flourless oatmeal peanut butter cookies are a sweet treat everyone will love. Made with simple pantry ingredients, they’re quick to make and irresistibly delicious.

Oatmeal Peanut Butter Cookie Recipe

We love an oatmeal cookie at our house filled with testosterone. My husband and four boys will devour any oatmeal dessert I make. These cookies don’t stand a chance at my house. I am not kidding when I tell you that if I want them to last more than 2 hours, I have to hide them in the deepest darkest spots in my kitchen just so that my kids don’t eat them all in one sitting.

I love that these oatmeal peanut butter cookies are flourless. With me being gluten free, I can easily adapt this recipe to be gluten free. You can find more information about that under my gluten free section. The oats give these cookies a hearty bite, while the peanut butter adds a creamy depth that pairs beautifully with just the right amount of sweetness. These cookies are so quick and easy to make and disappear even faster.

The Cowboys’ Rating: 10/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients are in Oatmeal Peanut Butter Cookies?

• Old-Fashioned Oats – I’ve tried a lot of different oats on my quest to make this recipe, and I found that old-fashioned oats are the best. To make this recipe gluten free, keep scrolling to find out how!
• Butter – I used salted butter for this recipe.
• White Sugar
• Brown Sugar – Brown sugar in cookies play an important role in flavor. The molasses gives the cookies a really yummy caramel-like flavor. 
• Honey
• Eggs
• Baking Soda -Baking powder is a leavening agent. This is important in this recipe to achieve the soft, chewy texture.
• Baking Powder – Baking powder is also a leavening agent that allows cookies to be light and fluffy and achieve the light and airy texture.
• Vanilla – I prefer to use pure vanilla rather than vanilla extract. It has a richer flavor rather than the flavor you get with vanilla extract.
• Semi-Sweet Chocolate Chips – These chocolate chips give the perfect amount of sweetness without it being too overpowering.

Tools You’ll Need

• Stand Mixer or Hand Mixer and Mixing Bowl
• Spatula
• Measuring Cups & Spoons
• Baking Sheet
• Silicone Baking Mat
• Cookie Scoop (size #40)

How to Make Oatmeal Peanut Butter Cookies

1. Preheat oven to 375 degrees F.
2. In a stand mixer, combine butter and peanut butter and mix until well combined.
3. Add in brown sugar, white sugar, and honey and cream together until light and fluffy.
4. Scrape the sides of the bowl and add in vanilla and eggs and mix until well combined.
5. Gradually add in baking soda, baking powder and oatmeal and mix until well incorporated and a soft dough forms.
6. Add in chocolate chips and mix until just combined.
7. Using a medium sized cookie scoop (cookie scoop #40 or 2 tbsp), scoop dough into small balls then place on baking sheet lined with parchment paper or a silicone baking mat.
8. Bake for 8-10 minutes and then immediately remove from oven.
9. Let cookies sit on baking sheet for 2-5 minutes to firm then transfer to cooling rack.
10. Allow cookies to cool and enjoy!

Gluten Free Oatmeal Peanut Butter Cookies

This recipe can be adapted to make it gluten free by switching out the old-fashioned oats. Here is what I use to make these oatmeal snickerdoodle cookies gluten free:

Bob’s Red Mill Old-Fashioned Rolled Oats

Storage and Freezing

Store the leftover oatmeal snickerdoodle cookies in an airtight container on the counter for up to 3 days or in the freezer for up to 3 months.

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