Chewy Peanut Butter Oatmeal Cookies

These are probably the first peanut butter cookies I’ve made that I could stand eating the entire tray of. The texture, the flavor, the sweetness, the ingredients, I mean I could eat one right now (it’s literally 10 pm).

These cookies are so easy because it doesn’t require any time in the fridge or any electric mixers. It’s just a bowl, the ingredients, a spatula, and your hands that’ll actually do the job best.

The best thing about this recipe is that you use natural peanut butter. For all the peanut butter cookies I’ve seen, you have to use the kind that is stabilized and full of added sugar. This one is just the real thang: peanuts.

If you don’t have natural peanut butter, you could make your own by grinding roasted peanuts in a food processor. Or you could use another type of natural nut butter like almond, cashew, hazelnut, etc. Even sunflower seed butter would work.

You have got to give this cookie a try because of how chewy and delicious they are. Let’s get to it!

5 Word Summary:



Super easy

5 ingredients


If you want an awesome snack, check these out:

Chocolate Peppermint Cookie Dough Bites

Gingerbread Cookie Dough Bars

Chocolate Orange Brownie Bites (no added sugar)

Chewy Peanut Butter Oatmeal Cookies

These cookies look and taste amazing, like bakery-style. But, guess what, you need 5 ingredients and a little time on your hands to have these awesome, chewy, peanut-buttery treats!

Course Dessert
Cuisine American
Keyword chocolate chips, cookies, dairy-free, gluten-free, oatmeal, peanut butter
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 dozen
Calories 300 kcal


  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup brown sugar (or use 1/2 cup cane sugar + 1 tsp pure maple syrup/molasses)
  • 1 cup natural peanut butter (smooth or crunchy)
  • 1 cup rolled oats
  • 1/2 cup chocolate chips (optional)
  • salt for sprinkling (optional)


  1. In a large bowl, first mix the eggs, vanilla, sugar, and peanut butter. Once this is smooth and homogeneous, add the oats and chocolate chips. The batter will be very sticky and seem too loose. This is fine!
  2. Using a bit of water, pat your fingers to be damp and then scoop about a golf-ball-size of batter onto a parchment lined baking sheet. Make sure to leave about an inch all around.
  3. Bake for 15 minutes or until the tops have formed but when touched, they are still soft. There shouldn't be any translucent parts in the middle.
  4. Allow to cool on the pan until they firm up a bit. Store in the fridge for up to 2 weeks. You could also freeze them although I don't know what that would do to the texture.

Recipe Notes

  1. If you are using salted natural peanut butter, do not sprinkle the tops with salt as well. That'll be too much.

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