Peanut Butter Oatmeal Cookies (with Blueberries or Chocolate Chips!)
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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.
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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
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Equipment
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
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
What happened to this recipe? It used to be my favorite and I’ve had it bookmarked for years – with maple syrup and coconut oil. It was a fluffy, tender cookie, full of flavor. This updated recipe with brown sugar and milk did not turn out well for me because the dough was dry, hard to stir, and did not spread; the baked cookies were dense. I had to improvise some adjustments. The maple-syrup-and-coconut-oil version was 5-stars!!
Hey Emily! This recipe was recently re-tested and updated. I really am so sorry to hear you prefer the older version better. That recipe did use the maple syrup and melted coconut oil, as well as the quick 1-minute oats. Feel free to use those ingredients instead of the brown sugar, milk, and old fashioned oats. I always press the cookies down to flatten a bit prior to baking because as you mentioned, they don’t spread very much when the bake. This cookie dough is thicker, but of course feel free to use the maple syrup as the sugar source to help improve the flavor and texture based on your preference. Thanks for making my recipes and leaving this review, I do appreciate it and I know it’s very helpful for other readers.
Thank you! Would it be a 1-to-1 substitution for those 3 ingredients?
Of course! I feel terrible, I thought no one ever made this recipe HAHA! Same amounts should work/be close to what the original recipe was.
Oh! That older version was just really unique and delicious. …My family & I ended up enjoying this updated recipe today after I added a chocolate chip ganache to the top of what I baked up without the add-ins. ….please know that I do appreciate Kroll’s Korner recipes so much and I’m thankful for your generosity in posting!
you are so sweet, thank you so much Emily. The ganache sounds amazing on them!
The metric version of the Peanut Butter Oatmeal cookies has a mistake in the ingredients. It says ” 1 tsp. oatmeal” – I hate to think what would happen if that was used!
oh my goodness, I’ve updated it now. Thank you for catching that!
So creative! Pictures are fantastic, especially of the finished product!
These are sooooo good! Like The perfect cookie for me!
Aw thank you so much!! So glad you enjoyed them. xo, Tawnie
best cookies love
I like your recipes !
Thank you
Aw thank you so much!!
Tawnie thanks for a gluten free cookie!!! Can I substitute regular butter for coconut butter???
Yay! You are welcome:) I have not tried that version but I am sure it will work just fine! Enjoy!
These look amazing and I always have these ingredients on hand. Plus I totally have to redeem myself with my little ones after at total fail on a recent pinterest blueberry muffin recipe.
I’m with you on the hot weather! I’d rather sweat to death than shiver.
Thank you! haha muffins can be tricky!!
I’m super excited to try these! Awesome pictures by the way 🙂
yay!! Thank you Brittany 🙂
Shut the front door! I love these and am totally making them with my little sous chef later! Thanks Tawnie!
Yay!! Thank you! Hope you guys like them! <3