5-Ingredient Peanut Butter Oatmeal Cookies: Your New Go-To Treat

These 5-Ingredient Peanut Butter Oatmeal Cookies are my secret weapon for instant gratification. They’re gloriously simple, requiring just one bowl, a single spoon, and a handful of pantry staples you likely have on hand right now.

The result? A cookie that’s soft and chewy in the center with a slight crispness around the edges, packed with the hearty, comforting flavor of toasted oats and rich, roasty peanut butter. They’re the humble, wholesome treat you never knew you needed, and I promise they’ll become a fast, beloved favorite in your home, too.

WHY YOU’LL ADORE THESE 5-INGREDIENT PEANUT BUTTER OATMEAL COOKIES

Let me count the ways you’ll fall for this recipe.

• First and foremost, the simplicity of these 5-Ingredient Peanut Butter Oatmeal Cookies is absolutely unmatched.
• Furthermore, this recipe is naturally gluten-free and can easily be made vegan.
• Moreover, the texture of these 5-Ingredient Peanut Butter Oatmeal Cookies is pure magic. They are perfectly chewy with a slight crispness around the edges.

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THE MAGIC FIVE: A DEEPER DIVE INTO YOUR INGREDIENT LIST

The beauty of these 5-Ingredient Peanut Butter Oatmeal Cookies lies in their short, sweet ingredient list. Each one plays a crucial role!

• 1 cup Creamy Peanut Butter: This is the star of the show.
• 2/3 cup Light Brown Sugar, packed: This adds sweetness and moisture.
• 1 Large Egg: The egg acts as the binder.
• 1 teaspoon Vanilla Extract: This enhances all the other flavors.
• 1 ½ cups Old-Fashioned Rolled Oats: These are the heart of the cookie.

HOW TO MAKE 5-INGREDIENT PEANUT BUTTER OATMEAL COOKIES

You won’t believe how quickly these 5-Ingredient Peanut Butter Oatmeal Cookies come together. No mixer required!

STEP 1: COMBINE THE WET INGREDIENTS

In a medium-sized bowl, combine the creamy peanut butter, packed light brown sugar, room-temperature egg, and vanilla extract. Stir with a sturdy spatula or wooden spoon for a minute or two until the mixture is completely smooth, well-blended, and has lightened slightly in color.

STEP 2: FOLD IN THE OATS

Now, add the old-fashioned rolled oats to the bowl. Gently fold them in until they are fully incorporated and no dry spots remain. The dough will be thick, a bit sticky, and incredibly fragrant—this is exactly what you want.

STEP 3: SCOOP, SHAPE, AND CREATE THE CRISS-CROSS

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop or a tablespoon, portion out the dough and roll it into smooth, 1-inch balls. Place them on the prepared baking sheet, leaving about 2 inches between each for slight spreading. Now, take a fork and gently press down on each ball in a classic criss-cross pattern. This not only gives them that iconic look but also helps them bake evenly.

STEP 4: BAKE TO GOLDEN-BROWN PERFECTION

Bake for 10-12 minutes. You’re looking for the edges to be just beginning to turn a light golden brown. The centers will still look very soft and underbaked. This is the key to a chewy cookie! Do not over-bake.

Remove the pan from the oven and let the cookies cool directly on the hot baking sheet for a full 5 minutes. This resting period is non-negotiable; it allows them to set up perfectly, becoming firm enough to handle while staying miraculously soft inside.

MY FAVORITE TIPS FOR PERFECT 5-INGREDIENT PEANUT BUTTER OATMEAL COOKIES

• The Doneness Test: Remember, a soft center means a chewy cookie. They will firm up as they cool.
• Fork Dipping: To prevent the fork from sticking to the dough when making the criss-cross pattern, lightly dip the tines in water or a bit of extra sugar between presses.
• Consistency is Key: If your dough feels too dry and crumbly (this can happen with certain peanut butters), add a tablespoon of milk or maple syrup to bring it together. If it’s too wet, add another tablespoon or two of oats.

EASY & DELICIOUS VARIATIONS TO TRY

While these 5-Ingredient Peanut Butter Oatmeal Cookies are perfect in their pure form, they are a wonderful canvas for creativity!

• Chocolate Chip Bliss: Fold in 1/3 cup of semi-sweet or dark chocolate chips along with the oats.
• Peanut Butter Cup Surprise: Press a few mini chocolate chips or a small piece of a peanut butter cup into the top of each cookie right after they come out of the oven.
• A Pinch of Sea Salt: Sprinkle a tiny bit of flaky sea salt, like Maldon, on top of the cookies before baking for an unforgettable sweet-and-salty kick.

STORING YOUR 5-INGREDIENT PEANUT BUTTER OATMEAL COOKIES

Keep these 5-Ingredient Peanut Butter Oatmeal Cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months! Simply place the completely cooled cookies in a single layer in a freezer-safe bag or container. You can also freeze the unbaked dough balls on a tray before transferring them to a bag. Bake from frozen, adding 1-2 minutes to the baking time.

A LITTLE STORY FROM MY KITCHEN

This 5-Ingredient Peanut Butter Oatmeal Cookies recipe was born on a rainy Sunday when my pantry was nearly bare and my son desperately wanted to bake. With no flour, no butter, and no baking soda in sight, we looked at each other and decided to experiment.

We threw these five trusty ingredients together, crossed our fingers, and pulled out what might be our most-made, most-requested cookie ever. They’re a testament to the fact that the simplest things, born from necessity and a dash of creativity, are often the very, very best.

FINAL CHECKLIST BEFORE YOU BAKE

• Oven is preheated to 350°F (175°C).
• Baking sheet is lined with parchment paper.
• Peanut butter, brown sugar, egg, and vanilla are mixed until smooth and light.
• Oats are fully incorporated into the thick, sticky dough.
• Fork is ready for the classic criss-cross pattern!

5-INGREDIENT PEANUT BUTTER OATMEAL COOKIES FAQS