Peanut Butter Oatmeal Cookies

I typically don’t make too many desserts, because, well, we have to eat them once they’re made. Cookies are frequently the exception to that rule. With cookies, they’re so easy to just keep a few out and stick the rest in the freezer. Then I can take out a cookie or two when I really need something sweet. These peanut butter cookies are just perfect for that. They’ve only got five ingredients, so they’re made in no time. I completely forgot to make the traditional peanut butter cookie cross hatch in them before I baked them, and they still turned out fine. The baking soda and the amount of oil in the peanut butter help these cookies to spread. If you’re having trouble with that though, baking soda helps cookies to spread and baking powder helps them to puff, so just add a little of whichever you need. I enjoy these cookies for a little mid afternoon pick-me-up. I’ll start to get tired, and I’ll get the munchies when I’m struggling to concentrate. These are just perfect, with only 2 points + per cookie, a little fiber and a little protein, they’re a great snack for me without me going overboard.

Peanut Butter Oatmeal Cookies

These delicious cookies are a snap to make. With only five ingredients, you’ll have them done in no time. With only 8 g carbohydrates per cookie, they’re great for those watching carbs. They also have protein and fiber, so it’s a wonderful little pick-me-up.


  • 1/2 cup chunky peanut butter
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 1/4 cups quick cooking oats (or half quick and half rolled)
  • 1/2 tsp baking soda


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a bowl, cream together the peanut butter and brown sugar until fluffy.
  3. Beat in the egg until well combined.
  4. Add the oats and baking soda. Mix well.
  5. Drop the cookies onto the prepared baking sheet by tablespoonfuls.
  6. Press the tines of a fork into the top of each cookie to make the traditional crosshatch pattern (optional).
  7. Bake for 6 – 9 minutes.
  8. Cool completely on wire racks.
  9. Store in an airtight container.

Preparation time: 10 minute(s)

Cooking time: 8 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced carbohydrate, Gluten free

Number of servings (yield): 24

Culinary tradition: USA (General)

Calories: 67

Fat: 3

Protein: 2

Entire recipe makes 24 servings
Serving size is about 1 cookie
Each serving = 3 Smart Points/2 Points
PER SERVING: 67 calories; 2.5g fat; .4g saturated fat; 8g carbohydrates; 4.8g sugar; 2g protein; 1g fiber


  1. I have made these cookies several times. I use gluten free oats for my daughter who is gluten free. I also use Smucker’s Natural Peanut Butter, crunchy. It works like a charm, and the natural peanut butter tastes like real peanuts, as opposed to regular peanut butter. I love these cookies and always end up eating too many.

    Much appreciation for one of my favorite recipes.

  2. I made these cookies for my family and everyone really loved them. I will definitely be making them again.

  3. i was wondering does it have to be quick cooking oats can it be rolled oats what is the difference
    can someone give me an answer quick hence me wanting to make some

    • Lisa Coffman Reply

      I typically recommend quick cooking oats because they tend to mix in better. You’re welcome to use old fashioned oats (rolled oats), but they may be a little more dry. If you have rolled oats, you can always make quick oats by pulsing them a couple of times in the blender. Just be careful to pulse – too much and you’ll end up with oat flour! I hope this is in time for you to make some! :)

  4. I made these last night and they are wonderful. I only had smooth peanut butter and it worked out great. I like that there is no flour, only oats. 7 minutes in my oven was the perfect time. I can tell these might become an addiction.

  5. I made these tonight and they are fantastic!! I only had smooth peanut butter and it worked great. Cooking 7 minutes was perfect in my oven.

  6. Curious about freezing these – do you freeze the baked cookies or the batter? If you freeze the cookies, don’t they get soggy?

    • Lisa Coffman Reply

      I typically freeze the baked cookies, but you’re welcome to freeze the batter instead. It’ll work just as well. I try to thaw mine on a paper towel or something to soak up any extra moisture.

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