These Oatmeal Peanut Butter Cookies are a creamy blend of peanut butter and oats with a hint of cinnamon topped with flaky sea salt. Choose between raisins or chocolate chips (or both) for another dimension of flavor. They’re soft and chewy with a balance of sweet and salty and a punch of peanut butter intensity. If you love peanut butter, you’re going to LOVE these cookies!
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Are you team chocolate chip or raisin? Don’t worry I won’t judge, although I am a firm supporter of the chocolate chip lovers. This is a topic that my fiancé and I struggle to see eye to eye. He is team oatmeal raisin all the way, so when I make these cookies I have to split the batter in half to satisfy us both. Luckily, it’s incredibly easy to divide the batter and add any toppings that you like. The peanut butter, cinnamon and flaky sea salt really bring these cookies to life and give a fun twist to the traditional oatmeal cookies. You won’t believe how quick and easy these cookies are to make!
Ingredients for Oatmeal Peanut Butter Cookies
- unsalted butter
- dark brown sugar or coconut sugar – you can use coconut sugar for a slightly healthier substitute to dark brown sugar. You won’t be able to tell the difference.
- granulated sugar
- sugar-free natural peanut butter – an all natural, sugar-free peanut butter is exactly what this recipe needs. If you’re new to this type of peanut butter, you’ll have to use a knife to stir the peanut butter and oil together.
- large egg
- vanilla extract
- all-purpose flour
- baking soda
- fine sea salt
- ground cinnamon
- quick oats
- raisins or chocolate chips – my go-to chips are the Ghiradelli 60% cacao bittersweet chocolate chips. The morsels are much larger than your average chip and the quality is undeniably great.
Here’s what else you’ll need:
- stand mixer (or handheld mixer if you don’t have one)
- rubber spatula
- 2 tablespoon cookie scooper
- 2 cookie sheets
- parchment paper or 2 silicone baking mats
- spatula, to transfer cookies
- 2 cookie cooling racks
- measuring cups and spoons
How to Make Oatmeal Peanut Butter Cookies
- Cream the butter in the bowl of a stand mixer. Add the sugars and cream until well combined.
- Add the peanut butter and mix on medium speed until well combined. Crack the egg into the bowl then add the vanilla and mix on medium speed until well combined.
- Add the flour, baking soda, salt and cinnamon and blend on low speed until the mixture comes together. Add the oats and blend on low speed until just combined.
- Use a rubber spatula to fold in the raisins or chocolate chips (if making half and half, divide the batter into 2 bowls). Scoop out the batter onto a cookie sheet lined with parchment or a silicone mat.
- Bake until cookies are gently browned. Remove from the oven and immediately sprinkle the tops of each with flaky sea salt. Let cool before transferring to a cookie cooling rack to cool before serving.
More Dessert Recipes
- Cornflake Chocolate Chip Marshmallow Blonde Brownies
- Nutella Bomb Cookies
- Bitchin’ Brownies
- Baked Pumpkin Pudding Cups
Please let me know how your Oatmeal Peanut Butter Cookies turn out in the comments below! I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Oatmeal Peanut Butter Cookies
AuthorLeandra BuchinCategory30 Minutes or Less, Chocolate, Cookies, Dessert, VegetarianDifficultyBeginnerThese Oatmeal Peanut Butter Cookies are a creamy blend of peanut butter and oats with a hint of cinnamon topped with flaky sea salt. Choose between raisins or chocolate chips (or both) for another dimension of flavor. They're soft and chewy with a balance of sweet and salty and a punch of peanut butter intensity. If you love peanut butter, you're going to LOVE these cookies!
Preheat oven to 350°F. In the bowl of a stand mixer (if you don't have one you can use a handheld mixer) cream the butter on medium speed for 1 minute. Add the sugars and cream together on medium speed for another minute.
Next, add the creamy peanut butter and mix on medium speed for until well combined. Crack the egg into the bowl then add the vanilla and mix on medium speed until well combined.
Add the flour, baking soda, salt and cinnamon next and blend on low speed until the mixture comes together. Add the oats and blend on low speed until just combined.
Use a rubber spatula to fold in the raisins or chocolate chips (if making half and half, divide the batter into 2 bowls). Scoop out the batter using a heaping 1 tablespoon cookie scooper and place on a cookie sheet lined with parchment or a silicone mat.
Bake for 10 Minutes or when cookies are gently browned. Remove from the oven and immediately sprinkle the tops of each with flaky sea salt. Let cool for 5 minutes before transferring to a cookie cooling rack to cool for at least 10 Minutes. Enjoy!
Ingredients
Directions
Preheat oven to 350°F. In the bowl of a stand mixer (if you don't have one you can use a handheld mixer) cream the butter on medium speed for 1 minute. Add the sugars and cream together on medium speed for another minute.
Next, add the creamy peanut butter and mix on medium speed for until well combined. Crack the egg into the bowl then add the vanilla and mix on medium speed until well combined.
Add the flour, baking soda, salt and cinnamon next and blend on low speed until the mixture comes together. Add the oats and blend on low speed until just combined.
Use a rubber spatula to fold in the raisins or chocolate chips (if making half and half, divide the batter into 2 bowls). Scoop out the batter using a heaping 1 tablespoon cookie scooper and place on a cookie sheet lined with parchment or a silicone mat.
Bake for 10 Minutes or when cookies are gently browned. Remove from the oven and immediately sprinkle the tops of each with flaky sea salt. Let cool for 5 minutes before transferring to a cookie cooling rack to cool for at least 10 Minutes. Enjoy!
Notes
Notes
SUBSTITUTIONS: You can use coconut sugar for a slightly healthier substitute to dark brown sugar. You won’t be able to tell the difference.
RECOMMENDATIONS: An all natural, sugar-free peanut butter is exactly what this recipe needs. If you’re new to this type of peanut butter, you’ll have to use a knife to stir the peanut butter and oil together.
My go-to chips are the Ghiradelli 60% cacao bittersweet chocolate chips. The morsels are much larger than your average chip and the quality is undeniably great.
Did you make this recipe? Tag @bitchininthekitchen__ on Instagram + #bitchinfoodthatslaps
