Stack of five Easy One-Bowl Oatmeal Peanut Butter Cookies

Easy One-Bowl Oatmeal Peanut Butter Cookies

No matter where we go, this recipe for Easy One-Bowl Oatmeal Peanut Butter Cookies always reminds us of home. The warm, soft and inviting fragrance of these cookies is the definition of comfort. What do we do when we have one bowl and a handful of oats in the Redpath Test Kitchen? Why, we whip up a batch of these heartwarming favourites.


4 dozen cookies


20 minutes


10 to 12 minutes


  • 1 ½ cup (388 g) smooth peanut butter
  • 1 cup (227 g) unsalted butter, room temperature
  • ¾ cup (163 g) Redpath® Dark Brown Sugar, firmly packed
  • ⅓ cup (67 g) Redpath® Granulated Sugar
  • 2 large eggs, room temperature
  • 1 tbsp (15 ml) pure vanilla extract
  • ½ tsp (3 g) salt
  • ½ tsp (2 g) ground cinnamon
  • 2 ⅓ cups (233 g) large flake oats
  • 1 cup (125 g) all-purpose flour
  • ¼ tsp (6 g) baking soda
  • ½ tsp (2 g) baking powder
  • ½ cup (85 g) peanut butter chips
  • 1 cup (146 g) roasted peanuts, roughly chopped


  1. Preheat oven to  350°F (177°C). Line two large baking sheets with parchment paper.
  2. In the bowl of a stand mixer, using the paddle attachment, cream the peanut butter with the butter until thoroughly combined and smooth.
  3. Add the Redpath® Dark Brown Sugar and the Redpath® Granulated Sugar to the creamed peanut butter mixture. Cream on medium speed until fluffy and lightened in colour; about 3 minutes.
  4. Add the eggs, one at a time, mixing well after each addition and before adding the next. Add the pure vanilla extract, salt and cinnamon. Blend until incorporated.
  5. Add in the oats, mixing on low speed until just-combined. Sift in the flour, baking soda and baking powder. Mix until combined.  

  6. Add in the roasted peanuts and peanut butter chips. Mix on low speed until distributed evenly throughout the dough.  
  7. Cover and chill dough in the fridge; about 15 minutes.
  8. With a small ice cream scoop, scoop even-sized rounds onto the parchment-lined baking sheets.
  9. With the palm of your hand, gently flatten the rounds to about ⅓ inch (8.5 millimetre) thickness. Place baking sheets into the preheated oven and bake for 10 to 12 minutes, or until the edges are golden brown. Remove from the oven. Allow cookies to cool completely on the baking sheet before transferring to a platter or airtight container.



*Roasted peanuts can be replaced with raisins, almonds, pecans, dried cranberries or any desired fruit or nut.

*Feel like these cookies could use a bit of chocolate? Feel free to use dark, milk or white chocolate chips in place of the peanut butter chips.