My Peanut Butter Oatmeal Cookies are a classic treat that combines the nutty flavor of peanut butter with the hearty texture of oats. They are soft and chewy, rich in peanut butter flavor, and they have the perfect amount of sweetness.
What makes these cookies fun and different is folding in fresh blueberries, offering bursts of juicy blueberries in every bite. It reminds me of a peanut butter and jelly sandwich but in cookie form!
You can also fold in chocolate chips for a more classic cookie combination.
Whether you enjoy them with a glass of milk, a cup of coffee, or on their own, they will satisfy your sweet tooth while offering some wholesome ingredients.
More peanut butter desserts you’ll love are my Chewy Chocoalte Dipped Peanut Butter Cookies , Peanut Butter Cup Cookies , Fluffernutter Cookies , or my Buckeye Cookies .
Why you’ll love this recipe
- Only 10 ingredients!
- One bowl, no stand mixer required.
- Just a touch of milk in the cookie dough batter helps keep these cookies moist and hydrates the cookie dough.
- They have an irresistibly soft, chewy, dense interior and slightly crisp edges.
- They are a slightly healthier option compared to most cookie recipes so they’re the perfect breakfast treat, afternoon snack or post dinner dessert.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Creamy peanut butter: The type of peanut butter used can greatly influence the flavor and texture of the cookies. I usually recommend a creamy peanut butter vs. a natural peanut butter because of the smooth texture. Natural peanut butters, which often have a more oily consistency, can alter the texture of the cookies, so it’s best to use something like Jif or Skippy. And a crunchy peanut butter can be used for added texture if that’s your thing!
- Rolled oats : Use old-fashioned rolled oats for the best texture. Quick oats can be used in a pinch but will result in a different, less chewy texture.
- Brown sugar: Brown sugar adds moisture and chewiness due to its molasses content.
- Egg : the egg acts as a binder and adds moisture, contributing to the soft texture of the cookies.
- Blueberries or Chocolate chips: Fresh blueberries are preferred for their burst of flavor and juiciness. Frozen blueberries can be used but should be thawed and well-drained. And if using chocolate chips, your favorite chocolate chips will work fine.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Whisk wet ingredients
This recipe is made in 1 bowl! The first step is to whisk together all of the wet ingredients until smooth.
Add dry ingredients
Fold in the dry ingredients: oats, baking soda, cinnamon, and salt.
Add mix-ins
Add in fresh blueberries, chocolate chips, nuts…really whatever you want! 🤗
Chill & bake
Chill the dough for ~15-30 minutes. Scoop & bake!
Last step…enjoy!
Drizzle peanut butter on the top and enjoy!
Tips and Variations
- Substitute fresh blueberries with dried ones if you prefer a chewier texture.
- Add a handful of chopped nuts or seeds for extra crunch.
- Swap peanut butter with almond butter , cookie butter, or another nut butter if you have a preference
- Drizzle with a bit of melted chocolate for an extra sweet treat.
- Use chunky peanut butter if you prefer more texture in your cookies.
- Substitute some of the chocolate chips with white chocolate or butterscotch chips for a different flavor twist.
Storage
- Store in the fridge for up to 1 week or in the freezer for up to 3 months.
More cookies to love
Banana Oatmeal Breakfast Cookies (Lactation Friendly)
4-in-1 Sheet Pan Cookies (1 Dough, 4 Flavors!)
Apple Pie Cookies
Chewy Oatmeal Chocolate Chip Cookies
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Peanut Butter Oatmeal Cookies (with blueberries or chocolate chips!)
Equipment
- Whisk
- Cookie scoop/Ice Cream Scoop
Ingredients
- 1 cup peanut butter, creamy warmed in the microwave for ~20-30 seconds so it’s drippy
- 1/2 cup dark brown sugar, packed
- 2 Tbsp. whole milk
- 1 large egg, room temperature
- 2 tsp. vanilla extract
- 1 cup old fashioned rolled oats
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- pinch ground cinnamon
- 1 cup blueberries or chocolate chips
Instructions
- Preheat the oven to 350° F and line 2 baking sheets with parchment paper. Set aside.
- In a mixing bowl, whisk together the peanut butter, brown sugar, milk, egg, and vanilla. 1 cup peanut butter, creamy, 1/2 cup dark brown sugar, packed, 2 Tbsp. whole milk, 1 large egg, room temperature, 2 tsp. vanilla extract
- Add in the dry ingredients and stir until combined. 1 cup old fashioned rolled oats, 1/4 tsp. kosher salt, pinch ground cinnamon, 1 tsp. baking soda
- Gently fold in the blueberries to avoid smashing them (or fold in chocolate chips). Refrigerate for 15-30 minutes. 1 cup blueberries or chocolate chips
- Scoop and roll, once again be gentle with blueberries so they don’t burst. (Will yield ~16 cookies). Place on a baking sheet and press down to flatten a bit.
- Bake for ~10-12 minutes. Cookies will be soft at first but they will set up as they cool. Cool on a baking sheet ~10 minutes, and transfer to a wire rack.
- Enjoy as is or with a drizzle of peanut butter on top! Store in the fridge for up to 1 week or in the freezer for up to 3 months.
Notes
- Substitute fresh blueberries with dried ones if you prefer a chewier texture.
- Add a handful of chopped nuts or seeds for extra crunch.
- Swap peanut butter with almond butter , cookie butter, or another nut butter if you have a preference
