Peanut Butter and Oat Cookies

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These Peanut Butter and Oat Cookies are super easy to make, super delicious to eat, and are gluten free if using GF oats. There is no chill time, no flour and only basic ingredients! I keep them simple as a cookie jar filler, not that they ever really make it that far!

You can use any type of peanut butter you like to make these. I have used natural and the sugary stuff, and both crunchy and smooth work. I recommend working in some chocolate chips too if that takes your fancy! These are great to make ahead for a mid-afternoon treat, or for grabbing on the go. Whip up a batch and I guarantee your kitchen will smell amazing, with anyone in the house hanging about ready to nab some!

Whip these up in no time at all, with either a stand mixer, hand mixer (this is the one I use) or just with a wooden spoon! You can also freeze the dough to bake the cookies another time – future you will definitely be grateful.

I bake these Peanut Butter and Oat Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Milk Chocolate and Walnut NYC Cookies or these Chocolate Brownie Cookies. For more baking inspiration, head on over to my Instagram.

Peanut Butter and Oat Cookies

Peanut buttery, oaty, slightly chewy, slight crispy. An all round great cookie that is ideal to change it up from a classic chocolate chip, with no requirement to chill the dough and only a few simple ingredients. These are Gluten Free (just check your oats). This recipe makes about 16 cookies, but feel free to make more, smaller ones or fewer, larger ones – but adjust your bake time accordingly.

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 16

Author: Florence Jackson

Ingredients

• 240 g Peanut Butter
• 260 g Light Brown Sugar
• 3 tbsp Butter Melted
• 2 Medium Eggs
• 1 tsp Vanilla Extract
• 1.5 tsp Baking Soda
• Pinch of Salt
• 160 g Oats

Instructions

• Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays.
• In a large bowl, or the bowl of a stand mixer, combine the peanut butter, brown sugar and melted butter until it has all combined – about 3 minutes on high speed.
• Add in the eggs and vanilla and combine again.
• Add the oats, baking soda and just a little salt. Stir together to reach a pasty consistency – it will be a little wet, but should be easy to scoop.
• Place tbsp sized balls onto the trays, about 2 inches apart (4 to a medium/large tray max). Press down on each cookie a little.
• Bake for approx 10 minutes, rotating the trays at halfway, until just golden brown at the edges. Let cool on a wire rack before serving!