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Almond-y Peanut Butter Oatmeal Cookies

Rated as 4.83 out of 5 Stars

"A delicious coordination of several other peanut butter cookie recipes - the best ones I've made so far! This makes lots of cookies, so it's a great recipe for parties!"
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30 m servings 128
Original recipe yields 48 servings (48 cookies)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift flour, baking soda, and salt together in a bowl.
  3. Beat peanut butter, butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter, beating well before adding next egg; mix in vanilla extract and almond extract.
  4. Slowly stir flour mixture into creamed butter mixture until fully incorporated; fold in oats using a wooden spoon. Roll dough into 1-inch balls and arrange 1-inch apart on a baking sheet. Press a fork into each cookie if desired.
  5. Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.


  • Cook's Notes:
  • If you find your dough oily, place the dough in the fridge for an hour until it firms up. This will ensure that you don't end up with pancake-shaped cookies because the butter/fat is melted. Alternately, consider sifting in additional flour.
  • Make sure that the cookie sheets you use are always cool when you place a new batch, so it doesn't melt the cookies before they make it to the oven.
  • If you want a lot of almond flavor to sweeten up the cookies, feel free to add a full teaspoon.

Nutrition Facts

Per Serving: 128 calories; 7.6 13 2.8 18 139 Full nutrition

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Read all reviews 4
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I love these cookies but I change it up a little for my taste. I use organic whole wheat pastry flour and stevia in place of the white sugar. I use almond butter which replaces the peanut butter...

Absolutely fabulous and delicious, easy to make. 4 stars just because we prefer more peanut taste.

The almond extract adds a nice touch. I also added some almonds. None of the ingredients are too overpowering. Beating the sugars and fats until light and fluffy made the cookie turn out...light...

This was a great recipe. Just the right amount of peanut butter flavor, just the right amount of sweetness. The almond flavor was a great touch too.