Peanut Butter Oatmeal Cookies
Soft and chewy, these Peanut Butter Oatmeal Cookies are easy to make and are full of peanut butter flavor!
A TASTY PEANUT BUTTER COOKIE RECIPE
I’m a huge peanut butter fan. I absolutely love peanut butter desserts! These Peanut Butter Oatmeal Cookies hit the spot. With the addition of peanut butter chips and oatmeal, it gives not only flavor but the perfect texture contrast as well. Since I started making these cookies, I always get asked for the recipe. They come together quickly and easily with simple ingredients. If you love peanut butter cookies like I do, you need to try this Peanut Butter Oatmeal Cookie recipe.
FREQUENTLY ASKED QUESTIONS:
You will want to use old-fashioned oats for this recipe. Quick cooking oats don’t have quite the right texture for these cookies.
You can also use crunchy peanut butter for this recipe for an added texture and bits of peanuts.
If you want to switch up the flavor and tone down the peanut butter, you can use semi-sweet, dark or milk chocolate chips in this instead of the peanut butter chips.
Absolutely! Maybe some chopped up peanut butter cups, chopped peanuts, Reese’s Pieces, etc.
These can be stored in an airtight container at room temperature where they will keep for up to 5 days. These can also be frozen. Place the cookies in a freezer bag or container and they will keep for up to 3 months. To defrost, remove to countertop until thawed.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- baking soda
- creamy peanut butter
- unsalted butter
- light brown sugar
- granulated sugar
- eggs
- vanilla extract
- old fashioned oats
- peanut butter chips
HOW TO MAKE PEANUT BUTTER OATMEAL COOKIES:
In a medium-sized bowl, stir together the flour and baking soda, set aside.
In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the peanut butter and butter together until smooth.
Add the brown sugar and granulated sugar to the bowl.
Mix together until smooth and incorporated.
Add the eggs one at a time until fully mixed in followed by the vanilla.
Next add the flour mixture and stir until combined, scrape down the sides as needed.
Lastly, add the oats and peanut butter chips.
Mix until just combined. Cover with plastic wrap and place the bowl into the refrigerator for 30 minutes to chill slightly.
Preheat the oven to 350°F. Line sheet trays with parchment paper. Roll 1 ½ tablespoons of the dough with your hands to form balls. Place on the parchment paper lined sheet trays about 3 inches apart. Top with more peanut butter chips if you wish for a pretty presentation.
Bake for 11-13 minutes until the edges are lightly golden brown and the tops appear dry.
Let cool on the sheet trays for 10 minutes then transfer to a wire rack to cool completely.
WANT MORE DELICIOUS RECIPES?
Peanut Butter Oatmeal Cookies
Ingredients
- 1 ⅓ cup all-purpose flour
- 1 teaspoon baking soda
- 1 ¼ cup creamy peanut butter
- 1 cup unsalted butter softened
- 1 ¼ cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cup old fashioned oats
- 1 ½ cup peanut butter chips
Instructions
- In a medium-sized bowl, stir together the flour and baking soda, set aside.
- In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the peanut butter and butter together until smooth.
- Add the brown sugar and granulated sugar to the bowl.
- Mix together until smooth and incorporated.
- Add the eggs one at a time until fully mixed in followed by the vanilla.
- Next add the flour mixture and stir until combined, scrape down the sides as needed.
- Lastly, add the oats and peanut butter chips.
- Mix until just combined. Cover with plastic wrap and place the bowl into the refrigerator for 30 minutes to chill slightly.
- Preheat the oven to 350°F. Line sheet trays with parchment paper.
- Roll 1 ½ tablespoons of the dough with your hands to form balls. Place on the parchment paper lined sheet trays about 3 inches apart. Top with more peanut butter chips if you wish for a pretty presentation.
- Bake for 11-13 minutes until the edges are lightly golden brown and the tops appear dry. Let cool on the sheet trays for 10 minutes then transfer to a wire rack to cool completely.
Notes
- Switch out crunchy peanut butter for the creamy.
- Other mix-ins can be added, see some of my suggestions above.
- Make sure that you only use old fashioned oats.
- These can be frozen, see above on how to do that.
- Make sure you chill your dough for at least 30 minutes.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
An absolutely delicious cookie! I forgot to buy peanut butter chips so I used chocolate chips instead. I added salt, as I feel the salt adds some balance to the sweet. I cannot jump on the no-salt bandwagon! Lol! Brandi, this recipe is a keeper! My daughter, Mindy, a cookie lover since she was little gave her stamp of approval! Thank you for the wonderful cookies recipe!