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Peanut Butter Oatmeal Cookies

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Chewy, hearty cookies that combine the nutty richness of peanut butter with the wholesome texture of oats. These cookies strike the perfect balance between indulgent treat and satisfying snack.

Ingredients

Scale

For the Cookies:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 1/2 cups old-fashioned rolled oats (not quick oats)

Optional Mix-ins (choose 1/2 to 1 cup total):

 

  • Chocolate chips
  • Peanut butter chips
  • Chopped peanuts
  • Raisins or dried cranberries
  • M&M’s candies

Instructions

  1. Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Cream Butter and Sugars: In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  3. Add Wet Ingredients: Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  6. Add Oats and Mix-ins: Stir in the rolled oats and any optional mix-ins (chocolate chips, nuts, etc.) using a wooden spoon or spatula until evenly distributed.
  7. Form the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. For a classic cookie look, you can gently flatten each ball with the tines of a fork in a crisscross pattern.
  8. Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. For chewier cookies, bake for the shorter time; for crispier cookies, bake a minute or two longer.
  9. Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Serving Suggestions:

Serve these hearty cookies with a cold glass of milk for the perfect snack. They’re also great for lunch boxes, picnics, or as an on-the-go breakfast with coffee or tea. For a special treat, sandwich vanilla or chocolate ice cream between two cookies.

Notes

Pro Tips:

  • For the best flavor, use natural peanut butter rather than the heavily processed varieties with added oils and sugar.
  • Room temperature eggs incorporate better into the dough.
  • For extra peanut butter flavor, use peanut butter chips as your mix-in.
  • Chilling the dough for 30 minutes before baking will result in thicker cookies that spread less.
  • For a more complex flavor, substitute 1/4 cup of honey for 1/4 cup of the granulated sugar.
  • Old-fashioned rolled oats give the best texture – quick oats will make the cookies too dense.

Common Mistakes to Avoid:

  • Overmixing the dough, which can make the cookies tough.
  • Using cold butter, which won’t cream properly with the sugars.
  • Overbaking – the cookies will continue to firm up as they cool.
  • Using natural peanut butter that’s too oily or runny without stirring it well first.
  • Placing cookie dough on warm baking sheets, which causes them to spread too much.

Storage Instructions:

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. The unbaked dough can also be frozen in balls and baked directly from frozen (just add 1-2 minutes to the baking time).

 

Enjoy your Peanut Butter Oatmeal Cookies!

Find it online: https://bakesbliss.com/peanut-butter-oatmeal-cookies/