Delicious Peanut Butter Oatmeal Cookies made from scratch. These cafe-style cookies are hearty and filled to the brim with oats, cinnamon, chocolate chips and raisins.
I love oatmeal cookies ❤️
But ever since I made my Peanut Butter Blondies, I’ve been on a bit of a peanut butter bender.
And now I’m convinced that the only way to make chewy Oatmeal Cookies even better is by adding a boatload of peanut butter and a handful of chocolate chips. Perfection!
Here in Australia we have an iconic cookie called an Anzac Biscuit. It’s similar to an oatmeal cookies in that it has rolled oats in it and raisins/sultanas, but they are usually sweetened with golden syrup.
These American-style Peanut Butter Oatmeal Cookies are somewhat of a mash-up but I’m not sure I’ll ever have another oaty cookie again. They’re seriously magical.
They’re thick and chunky – more of a cafe-style cookie – with crispy edges. They’re perfectly spiced with a little cinnamon, hearty because of the oats, salty from the peanut butter and have both chewy raisins (or sultanas) and a handful of chocolate chips.
If you love Anzac Biscuits or regular Oatmeal Cookies, I think you’ll fall head over heels for these thick Peanut Butter Oatmeal Cookies.
How to make Peanut Butter Oatmeal Cookies
- Start with room temperature butter. We combine the butter, sugars and peanut butter with an electric mixer.
- I use a mix of brown sugar and caster sugar. If you can’t find caster sugar, you can use granulated sugar instead.
- I also recommend using a processed full fat peanut butter (such as Bega, Jif or Skippy) rather than a natural one – this is what I’ve used when testing this recipe.
- Next, we add an egg. Followed by plain flour, rolled oats, baking soda and cinnamon. Note: plain flour is the same as all purpose flour.
- Then we add a mix of raisins or sultanas and chocolate chips. You can use whatever type of chocolate chips you prefer (or you can leave them out – up to you!)
- The cookie dough will be sticky but you should still be able to roll the cookie dough into balls – or use a cookie scoop if you prefer. I go for around 1.5 tablespoons of cookie dough per cookie.
- You will need to slightly flatten the cookie dough before baking as these cookies won’t spread as much as a regular cookie.
- Because these cookies are bigger and thicker than regular cookies, they will take longer to bake. I recommend baking for around 15 minutes or so – this will give you a crisp cookie with a chewy centre – or if you want them super crunchy the whole way through, you can go as much as 20 minutes.
- When they come out of the oven, they will be very soft and fragile. Leave them to rest and cool completely before enjoying. Trust me – it’s worth the wait! They will firm up considerably as they cool.
Crunchy Peanut Butter Oatmeal Cookies made from scratch.
- 115 grams (1/2 cup or 1 stick) butter, room temperature
- 135 grams (3/4 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 125 grams (1/2 cup) smooth peanut butter*
- 1 large egg
- 140 grams (1 cup) plain flour or all purpose flour
- 100 grams (1 cup) rolled oats*
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 80 grams (1/2 cup) raisins or sultanas
- 75 grams (1/2 cup) chocolate chips
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two oven trays with baking paper.
- In a large mixing bowl, add butter, sugars, vanilla and peanut butter. Beat with an electric mixture until smooth and creamy. Add egg and beat until smooth. Scrape down the sides.
- Add flour, oats, baking soda and cinnamon and beat until cookie dough forms. Add raisins and chocolate chips.
- The dough will still be a bit sticky but it should be firm enough to roll into balls using your hands. Place the balls (approximately 1.5 tablespoons each) of cookie dough onto prepared trays.
- Flatten cookie dough balls slightly using the palm of your hand, as they wont spread out as much as a normal cookie would.
- Bake cookies for approximately 15-16 minutes or until golden brown on the edges. The cookies will be VERY soft so leave the cookies to cool completely before serving.
*Peanut butter: I recommend using a processed full fat peanut butter (such as Bega, Jif or Skippy) rather than a natural one – that is what has been used for testing this recipe.
*Rolled oats: Use rolled oats rather than quick oats for this recipe. Whole oats will create that lovely chewy texture.