Peanut-Butter-Oat Drop Cookies with Jam

peanut-butter-oat drop cookies with jam
Photo: Lennart Weibull
Prep Time:
15 mins
Total Time:
25 mins

These chewy treats are reminiscent of a PB&J and are a cinch to make—making this recipe a fun project to do with the aspiring little chefs in your life.


  • 4 tablespoons softened unsalted butter

  • ½ cup packed light-brown sugar

  • ¼ cup creamy peanut butter

  • ¼ teaspoon baking soda

  • ¼ teaspoon kosher salt (we use Diamond Crystal)

  • 1 large egg yolk, room-temperature

  • ¼ teaspoon pure vanilla extract

  • ¾ cup unbleached all-purpose flour

  • ¼ cup quick-cooking oats

  • 1 recipe Frozen-Berry Jam


  1. Preheat oven to 375°F. Combine butter, brown sugar, peanut butter, baking soda, and salt in a large bowl and beat with an electric mixer on medium-high speed until light and creamy, about 2 minutes.

  2. Beat in egg yolk and vanilla, then add flour and mix until just combined. Scoop dough into 1-inch balls and roll in oats to coat; place cookies on parchment-lined baking sheets, spaced 1 inch apart.

  3. Bake, rotating pans halfway through, until puffed and just set around edges, 10 to 12 minutes. While cookies are still warm, indent centers with the end of a wooden spoon; fill each with 1/2 teaspoon jam. Transfer to a wire rack and let cool completely before serving.

Cook's Notes

Once baked and filled, these can be stored in—and enjoyed straight from—the freezer for up to a month.

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