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–+ servings
Golden peanut butter oat cookies arranged casually on a light marble surface.

Peanut Butter Cookies With Oats (Rustic Bakery Style)

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 18 cookies
Author: Nico Pallotta

  • 1 cup (250 g) creamy peanut butter we use 100% natural, unsweetened peanut butter
  • ½ cup (100 g) packed light brown sugar or dark brown sugar
  • 1 large egg
  • ½ cup (50 g) rolled oats blended into flour, or use oat flour
  • ¼ teaspoon salt omit if your peanut butter is salted

  • Prepare the oven and oats: Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. If using rolled oats, blend them into a fine flour.
    Step 1 Fine oat flour in a blender.
  • Make the dough: In a large bowl, mix 1 cup creamy peanut butter, ½ cup packed light brown sugar, 1 large egg, and ¼ teaspoon salt with a sturdy spoon until smooth.
    Add ½ cup rolled oats blended into flour and squeeze everything together with one hand until you have a soft, compact dough.
    Step 2 Thick peanut butter cookie dough coming together in a mixing bowl.
  • Shape the cookies: Take about 1½ tablespoons of dough per cookie. Squeeze into a ball, then flatten between your palms into a disc. Place on the baking sheet, leaving 1–2 inches between cookies. They won't spread in the oven.
    Lightly spray a fork with oil and gently press a crisscross pattern onto each cookie. Small cracks around the edges are normal.
    Step 3 Round cookie dough discs with fork marks arranged on parchment paper.
  • Bake and cool: Bake at 350°F (180°C) for 10 minutes. The cookies will be very soft at first. Let them cool on the baking sheet for at least 15 minutes before moving them. They'll firm up as they cool.
    Step 4 Freshly baked peanut butter cookies cooling on a parchment-lined baking sheet.
Substitutions
  • Creamy peanut butter → Regular creamy peanut butter with added sugar and oils (cookies may be sweeter and texture may vary).
  • Light brown sugar → Dark brown sugar or coconut sugar (may make cookies slightly drier).
  • Egg → No tested substitution. Use a large egg.
  • Rolled oats → Store-bought oat flour or certified gluten-free oats.
  • Salt → Omit if using salted peanut butter.
 
Tips
  • Stir peanut butter well: Mix any separated oil back in before measuring.
  • Blend oats finely: A fine flour helps the cookies hold together.
  • Squeeze the dough: Use your hands to form a soft, compact dough.
  • Shape before baking: Cookies won't spread, so flatten them into even discs.
  • Oil the fork: Prevents sticking when making the crisscross pattern.
  • Don't overbake: Bake for 10 minutes at 350°F (180°C). They'll still be soft.
  • Cool before moving: Leave on the baking sheet for at least 15 minutes to firm up.
  • Storage: Keep airtight for 4–5 days at room temperature or freeze for up to 3 months.
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