Let's Bake

Peanut Butter Oatmeal Cookies

Yield Approximately 12 cookies 1x
Prep: 20 minutesCook: 18 minutesTotal: 38 minutes

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


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two oven trays with baking paper. 
  2. 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.
  3. Add flour, oats, baking soda and cinnamon and beat until cookie dough forms. Add raisins and chocolate chips. 
  4.  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.
  5. Flatten cookie dough balls slightly using the palm of your hand, as they wont spread out as much as a normal cookie would.
  6. 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. 

Author: Jessica HolmesCategory: CookiesCuisine: American
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