Peanut Butter Oatmeal Cookies (Print View)

Chewy cookies blend creamy peanut butter and oats for a comforting, crowd-pleasing sweet treat.

# Components:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 cup old-fashioned rolled oats
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup creamy peanut butter
07 - 1/2 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ Optional Add-ins

11 - 1/2 cup semisweet chocolate chips
12 - 1/2 cup chopped roasted peanuts

# Directions:

01 - Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, oats, baking soda, and salt.
03 - In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and creamy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the wet mixture, beating until thoroughly combined.
05 - Gradually incorporate the dry ingredients into the wet mixture until just combined. Fold in any optional chocolate chips and chopped peanuts.
06 - Scoop tablespoonfuls of dough and position them approximately 2 inches apart on the prepared baking sheets.
07 - Gently flatten each dough ball with the tines of a fork, creating a crisscross pattern.
08 - Bake for 10–12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, which is intentional.
09 - Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • Uses pantry staples and simple steps for easy baking
  • Ready to eat in under half an hour
  • Soft and chewy center with golden edges
  • The oats and peanut butter make them extra satisfying
  • Completely customizable with add-ins like chocolate chips or extra nuts
02 -
  • High in fiber thanks to the oats
  • Freezes beautifully for later cravings
  • Can be made dairy or peanut free with easy swaps
03 -
  • Use room temperature butter and peanut butter for effortless creaming
  • Check cookie doneness early as ovens vary and overbaking will dry them out
  • If you love thick cookies refrigerate the dough for at least thirty minutes before baking

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