3-Ingredient Peanut Butter Oatmeal Cookies

These 3-ingredient peanut butter oatmeal cookies are chewy, lightly crisp on the edges, and made with brown sugar and rolled oats. No flour, no mixer, and ready in minutes.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 12

Total Time 52

Ingredients

▢ 250 g creamy peanut butter
▢ 100 g brown sugar
▢ 80 g old-fashioned rolled oats

Instructions

Preheat your oven to 350°F / 180°C (320°F convection / 160°C fan). Line a baking sheet with parchment paper.
In a medium bowl, mix 250 g creamy peanut butter and 100 g brown sugar until smooth and fully combined.
Stir in 80 g old-fashioned rolled oats until evenly incorporated and a thick dough forms.
Scoop 1 tablespoon portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each cookie slightly with the back of a spoon or your fingers.
Bake for 10–12 minutes, until the edges look set and lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Peanut Butter Choice: I like using standard creamy peanut butter for the most consistent texture. Natural peanut butter can make the dough a bit crumbly.

Bake Time for Texture: For softer cookies, I pull them at 10 minutes. For firmer cookies, I bake closer to 12 minutes.

Let Them Set First: The cookies firm up as they cool, so I avoid moving them too soon.

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