Peanut Butter Oatmeal Cookies combine three cookies into one delicious cookie recipe.
When I can’t decide between peanut butter cookies, oatmeal cookies, or monster cookies I make these Peanut Butter Oatmeal Cookies! Otherwise known as the best flourless oatmeal cookie ever with a peanut butter twist.
Peanut butter fans will LOVE these cookies and I know this because my husband, who loves PB, has declared these peanut butter oatmeal cookies his favorite.
But they are so much more than just peanut butter cookies. They are really a mash-up of those favorite cookies plus monster cookies plus oatmeal cookies. Oh, and I added in plenty of peanut butter cups and Reese’s pieces.
There is so much PB packed into these cookies I really should have named them loaded peanut butter cookies! As I said, if you are a peanut butter fan these are a must-make for you.
- Another thing to love about this recipe is that it’s easy. The dough is a breeze to make and you don’t have to refrigerate it. Just mix, roll, and bake.
- And it’s flourless – no flour of any kind required.
- The mix-ins are flexible and I’m sharing ideas in case you want to switch them up.
- They are freezer-friendly – the best make-ahead cookie!
Every bite of these flourless oatmeal cookies is filled with PB goodness. Make them and watch the rave reviews roll in. Everyone will love them!
- Brown sugar
- White sugar
- Vanilla extract
- Baking soda
- Peanut butter
- Rolled oats
- Regular-sized Reese’s cups
- Reese’s pieces
In a mixing bowl, beat both types of sugar, eggs, and butter until the mixture is creamy.
Add the peanut butter and oats and mix until well combined.
Add the whole Reese’s cups and candy pieces and mix on low speed for 30 seconds or until the cups are just broken. Don’t overbeat because the Reese’s cups will break apart too much and end up too small.
Use a cookie dough scoop to scoop the dough and place them on an ungreased cookie sheet. Bake the cookies for 12 minutes at 350°F or until they just start to turn golden brown on the edges.
Cool the cookies and then keep them in an airtight container. They should keep well for two to three days at room temperature.
You can also freeze the baked cookies for up to a month.
Or, you can scoop the cookie dough and freeze them on a baking sheet. Keep them in a freezer bag and bake them later from frozen. You may need to add a few minutes of baking time.
For this recipe, you can easily swap out the mix-ins to create your own peanut butter oatmeal cookies. You can add up to two cups of mix-ins – feel free to mix and match with the peanut butter cups and Reese’s pieces!
- Chocolate chips
- Other chopped chocolate bars
- Nuts like walnuts, pecans, or almonds
- Peanut butter baking chips or other baking chips that you like
Now, think of the person in your life who loves peanut butter and surprise them with a batch of these peanut butter cup cookies. For me, it’s my hubby and he gives them five plus stars! I hope you love them – Enjoy! XOXO San
More Cookies You Have To Try
- Best Ever Frosted M&M Cookies
- Peanut Butter Snickerdoodles
- Chocolate Monster Cookies
- Amazing Soft Sugar Cookies
Don’t forget to pin this recipe to your favorite Pinterest board for later.
Peanut Butter Oatmeal Cookies
- 3 eggs
- 1 1/2 cups packed brown sugar
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 2 teaspoons baking soda
- 1/2 cup butter
- 1 1/2 cups peanut butter
- 4 1/2 cups rolled oats
- 12 reeses cups regular size
- 1 1/4 cup reeses pieces 1 9 oz bag works
- Preheat oven to 350° F (175° C).
- In a mixing bowl, beat together sugars, eggs, and butter until creamy.
- Add remaining ingredients except reeses cups and Reeses pieces. Mix until fully combined.
- Add full Reeses cups and pieces and mix in on low for 30 seconds or until the cups are just broken. Don't over beat as the Reeses cup pieces will get too small.
- Use a cookie dough scoop to roll into balls and place on an ungreased cookie sheet. Bake for 12 minutes or until just starting to turn golden brown on the edges.