These Peanut Butter Oatmeal Maple Cookies are crispy on the outside, soft on the inside just the way a perfect cookie should be! Oatmeal and a hint of maple take these cookies to a new level.
We love peanut butter cookies. You’ll find my all-time favourite peanut butter cookie recipe here. These peanut butter oatmeal maple cookies are well-loved by my family too.
Quick oats give these peanut butter cookies a lovely texture, and the subtle hint of maple is a nice surprise for the tastebuds. For a healthier, no-flour version, try this version.
An old school friend gave me the recipe for these cookies 20 years ago, and I’ve made them regularly ever since. They’re a soft and chewy cookie, which is, in my opinion, the best kind of cookie. They’re amazing.
Bonus: they’re very easy to make!
Another bonus? This recipe makes quite a few cookies. You’ll get 3-4 dozen out of one batch.
Peanut Butter Oatmeal Maple Cookies Recipe
Ingredients:
- 1 cup butter, softened
- 1/2 cup smooth peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 tbsp maple syrup
- 2 tsp vanilla
- 2 cups flour
- 3/4 cups quick oats (also known as quick-cooking oats)
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 pkg (225 g.) peanut butter chips
Making your cookies:
Preheat oven to 325º F.
Cream together butter, peanut butter and sugars (I use my electric beaters) until they are well-mixed.
Add eggs one at a time, beating well after each addition.
Beat in syrup and vanilla. Set aside.
In a separate bowl, combine flour and rest of dry ingredients. Stir well.
Add dry ingredients to peanut butter mixture, and stir in peanut butter chips.
Drop by heaping tablespoon onto cookie sheet or baking stone, leaving a couple of inches between between cookies.
Bake in 325º oven for 15 to 18 minutes until light-golden-brown.
I hope you’ll give these cookies a try!
If your family loves oatmeal cookies, peanut butter cookies and the flavour of maple, these are guaranteed to be a hit at your house!
Soft and Chewy Peanut Butter Oatmeal Maple Cookies
Ingredients
- 1 cup butter softened
- 1/2 cup smooth peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 tbsp maple syrup
- 2 tsp vanilla
- 2 cups flour
- 3/4 cups quick oats
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 225 g peanut butter chips (1 pkg)
Instructions
- Preheat oven to 325º F.
- Cream together butter, peanut butter and sugars (I use my electric beaters) until they are well-mixed.
- Add eggs one at a time, beating well after each addition.
- Beat in syrup and vanilla. Set aside.
- In a separate bowl, combine flour and rest of dry ingredients. Stir well.
- Add dry ingredients to peanut butter mixture, and stir in peanut butter chips.
- Drop by heaping tablespoon onto cookie sheet or baking stone, leaving a couple of inches between between cookies.
- Bake in 325º oven for 15 to 18 minutes until light-golden-brown.
I hope you’ll try these cookies at your house! If oatmeal, peanut butter and maple sound good to your family, these will be a hit for sure!
More of my favourite cookie recipes:
White Chocolate Chip and Cranberry Cookies
Pumpkin Chocolate Chip Cookies
Giant Chocolate Chip Cookie “Pizza”
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Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.
Catherine from crafty kaki
These look amazingly delicious!
Amelia
Directions give two different baking temperatures. Preheat to 325 degrees initially, last step indicates to bake at 350 degrees. I just noticed this after I started making the cookie dough so I’m going to use my gut instinct and go with 350 degrees. I’m not a baker by any means, but 350 seems to be the norm. Might want to correct for future novices, like myself.
happyhooligans
Gah! That’s my biggest fear when I’m typing out a recipe on my blog! Thank you so much!! I’ll correct it now.
sarah
How mapley (is that a word?) do these turn out? I see there isn’t much maple syrup in the batch. I want to try these because they sound great. I’m wondering if I put just a bit of maple extract in as well if that would amp it up a bit. I guess what I’m asking is: how much can you taste the maple the way it is written? Great idea for a cookie and I can’t wait to try them! Thank you for the recipe.
happyhooligans
The maple taste is subtle, Sarah. I think the maple extract is a great idea to increase the flavour!
Carrie
I doubled the amount of maple syrup. Taste great!
Karen @ Raising Little Superheroes
I can’t wait to try these cookies! They look scrumptious! I bet the combination of peanut butter and maple syrup is delicious.
Karyn
These maple peanut butter cookies sound amazing! Can’t wait to try then! Tho I am wandering where to get the peanut butter chips or any recommendations for an alternative???
I live in Perth Western Australia
Thank you so much yum yum yum
happyhooligans
I’m not sure where you’d find them if they’re not in the baking aisle at your grocery store, Karyn. Hoping someone from your area might chime in with a suggestion.
Morgan
Can these be made into bars??
happyhooligans
Hmm. I wouldn’t know, Morgan. I’ve only ever made them as cookies. Sorry I’m not much help there.
Louise
I made this recipe exactly as written this morning except for using pecan nuts instead of peanut butter chips as I’m in the UK and you can’t get those. This was an amazing recipe and my whole family loved the cookies. They have a gorgeous buttery syrupy taste and the texture is fabulous. Thank you! I will be making these again and think it’s the prefect base to throw in raisins, dates, nuts, choc chips or basically any adding you have on hand. They did come out a tiny bit thinner than on your pic, would you have an idea what I may have done differently? All my ingredients were in date and I pre checked my oven temp with a thermometer. I also converted the recipe to metric before making.
My other query is would I be able to half the white sugar amount and the cookies still work out okay? I would like to make them just alittle healthier. Thank you again as this is the best new recipe I’ve tried in ages and is now a go to for me!
Jackie Currie
Wow! Thank you for your fabulous review, Louise. I’m so glad you loved them. Perhaps the slight change in ingredients affected the difference. It’s hard to say as there are so many factors that could contribute – beating time, difference in oven temps, temperature of ingredients etc. If you halve the sugar, I’m quite certain the cookies won’t turn out the same, as baking is a science, and the results are 100% dependent on the ingredients and the amounts used. They might turn out, I’m just not sure how different they’ll be with half the sugar.
Cheryl
Can you use chunky peanut butter instead of smooth?
Jackie Currie
I can’t see why not, Cheryl. Go for it!
Nicky Moore
I made these cookies and they were a huge hit with my family. Absolutely delicious!
Jackie Currie
Yay! Glad to hear it, Nicky!