The key to a good peanut butter cookie is to make sure that it has a lot of peanut butter flavor. You can achieve this in a number of ways. One is by simply using a good, flavorful brand of peanut butter (always a good idea, actually). Another is to stuff the cookie with a peanut butter filling, or sandwich two cookies together with a smear of peanut butter. Adding peanuts will add crunch and highlight the nuttiness in the peanut butter, too. Yet another way is to use a peanut butter glaze, which is how I gave these tasty Peanut Butter Oatmeal Cookies a peanut buttery boost.
The cookies themselves are sweet and chewy, with a good peanut butter flavor to them. The oatmeal mixes very well with the flavor of the peanut butter. You might not know there was oatmeal in the cookies if no one mentioned it, but it does add a subtle oaty flavor that makes the cookies a little more addictive than a plainer cookie. The quick cooking oats keep the cookies tender and chewy.
But as I said before, the icing on the cookie is what takes these from good to great – for fans of peanut butter cookies, anyway! It’s a simple glaze of peanut butter mixed with a little bit of milk to make it drizzle-able. It couldn’t be any easier to make. Once it’s on, it is like doubling the peanut butter flavor in every bite. I used a plastic bag with the corner snipped off to pipe on my peanut butter glaze, but you could also just drizzle it on with the tines of a fork after dipping them in a small bowl of the glaze.
Don’t forget to serve these cookies with a big glass of milk.
Peanut Butter Oatmeal Cookies
1 cup all purpose flour
1 cup rolled oats (regular or quick-cooking)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1/3 cup peanut butter (crunchy or regular)
Peanut Butter Glaze
1/4 cup smooth peanut butter
1 tbsp milk
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, oats, baking soda and salt.
In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla extract until smooth, then beat in the peanut butter. Blend in the flour mixture until the dough comes together and no streaks of flour remain.
Drop dough in 1-inch balls on the prepared baking sheet.
Bake for 11-13 minutes, until cookies are golden brown around the edges.
Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
For the glaze, whisk together peanut butter and milk in small bowl. Scrap into a plastic bag and snip the corner off of the bag, then pipe a swirl of glaze onto each cookie. Allow the glaze to set up before storing.
Makes about 30 cookies
Belinda @zomppaMay 21, 2010
That milk looks fantastic right now…love the peanut butter glaze!
KathrynMay 21, 2010
These sound delicious! This is one I am going to try for sure. Thanks for sharing it with us.
Kathy @ The Sugar QueenMay 21, 2010
These sound so good!
PaulaMay 22, 2010
mmm with this sauce on the top it looks so tasty!
steam roomsMay 22, 2010
Now this is my ideal treat!
I have created many a peanut butter delight however your recipe far outways anything my culinary expertees have provided.
I have wrote down your recipe and will be making these beauties asap.
PartnerbÃ¶rseMay 22, 2010
It sounds great. Hope my kids like it
LindaMay 22, 2010
New look to the website. Looks great! I know it will be as enjoyable visually as it is baking-wise.
Cookie SleuthMay 22, 2010
Yum! This is my kind of cookie!
debcurlydogMay 23, 2010
Sounds very close to the frosted peanut butter bars I make, I think the only difference is 1 c brown sugar and 1/2 c peanut butter. they bake at 350 for about 20 minutes. just enough time to make the edges crispy but the inside is just a little undone. they are then frosted with an icing with powdered sugar, melted butter and peanut butter. YUM!!! Love the new look too!!!
I will have to try them as cookies next time:)
StifflerMay 23, 2010
I just made these to take to work tomorrow. they are quite tasty. i was a little short on time so i skipped the glaze. plus, i thought with the glaze, the cookies might get all messy in transit. maybe i’ll try that next time.
Ideasto IncomeMay 24, 2010
mmmm.. Yummy! Nice with milk.
MotiMay 25, 2010
Its hard to explain what I’m going through – looking at that cookie on a monitor rather than holding it…
JenniferMay 25, 2010
These are really good peanut butter oatmeal cookies!
StifflerMay 26, 2010
i’m getting ready to bake another batch. i added mini chocolate chips this time.
Emma @CakeMistressJune 4, 2010
Fantastic! And made with ingredients that are always in the pantry. Perfect for a cookie emergency 🙂
SarahAugust 30, 2010
These are our new favorite cookies!!!! Thank-you for posting! I’ve probably made them 20 times and we recently took them on a road trip. They kept very well for about a week.
CarlaSeptember 5, 2010
I’m NOT a big peanut butter fan until….TODAY! OMGoodness…I just made a batch and so far I’ve had 4 :). Great recipe…thank you!!
AshlieJanuary 24, 2011
I’ve made these four times in the last two weeks! My husband & kids devour them in an instant! Such a great recipe & thanks for sharing it!! 🙂
KarenJune 10, 2011
These are just delicious; however, I did have a little trouble with the glaze. I needed way more than a tablespoon of milk to get it thin enough to pipe, and then once I did, I cut the hole of the bag a little bit too big and the glaze lines were too thick to set up properly. Guess I’ll have to tweak that next time, or just skip the glaze… but either way, make these cookies, because they’re wonderful.
DrewAugust 2, 2011
i’m obsessed with baking and I just made these, they are FANTASTIC!!! i will definitely make these again 🙂
AprilDecember 1, 2011
Just made these and they were AWESOME! Seriously. Thanks for the great recipe!
alizaJanuary 21, 2012
yes thanks for a yum recipe with ingredients always in the house. for those of us who maybe dont want baking to be too sweet, i made these with half as much sugar and 1/2 c peanut butter but with no frosting (only had chunky pb, didnt think it would work too well) and they still turned out to be the best PB cookies i’ve ever made.
KatieApril 16, 2012
they just came out of the oven and they are delicious!
JOANIEMay 10, 2012
j\JUST CAME OUT OF THE OVEN AND MY HUSBAND LOVED THEM.
THANKS SO MUCH FOR SHARING THIS RECIPE.ALTHOUGH i DIDN’T MAKE THE GLAZE THEY WERE STILL VERY GOOD.
SEEMS LIKE ANYTHING YOU WANT CAN BE FOUND ON THE INTERNET.
AmandaJune 17, 2012
These are fantastic. I’ve made them twice already, both times out of brown sugar, I just swapped that out for a bit of honey, and they tasted perfect. Thanks for this easy tasty recipe!
PediaJune 22, 2012
I just tried it and they came out amazing! They’re so good (: but it didn’t make 30 though :/
AubreyJune 26, 2012
Making these cookies right now & I’m soo excited! But instead of the peanut butter glaze we’re making a peanut butter/ honey glaze, just adding a little more milk & adding some honey! Thanks for the recipe 🙂
KellyjoJuly 19, 2012
I added 1 cup of mini chocolate chips and left the glaze off to pack into plastic bags.. they were a BIG hit! Oh and I rolled them in “Sugar in the Raw” before criss-crossing with a fork.
JamesAugust 24, 2012
Super Yum. 10/10.
Canuck momSeptember 21, 2012
These were great. I used unsweetened PB but then added 4tbsp of choc chips. Awesome!
SarahJanuary 27, 2013
I thought I’d say thank-you. These have been my youngest son’s favorite cookie since you first posted them. THANK-YOU!!!!!!
PB!July 27, 2014
Made these today. Super! I only had old fashioned oats. Just zipped them through my mini chopper to take away some of the heft. I also have to admit I used an overflowing 1/2 cup of PB. It did not ruin the recipe. 🙂
kristaOctober 4, 2014
Just made these cookies and they are very good only I didn’t use milk in the icing just put peanut butter in a baggie left pen in microwave for 15 seconds and it melts it enough to squeeze out
Kathy VDecember 29, 2014
I just made a batch of these and they are terrific, even with the substitutions I had to make. My husband is Type 2 diabetic so I used Splenda instead of sugar, Splenda brown sugar blend and oat flour. They turned out just like the picture. Now my husband can have a small treat, too. Thanks so much for the recipe! 🙂