Peanut Butter Oatmeal Cookies
Chewy, nutty Peanut Butter Oatmeal Cookies made with simple pantry ingredients. These easy cookies come together in under 30 minutes and stay soft for days.
Equipment
- Stand mixer or hand mixer
- Large mixing bowls
- Baking sheets
- Parchment paper or silicone mats
- Cookie scoop
- Wire cooling rack
Ingredients
- 1 cup salted butter softened to room temperature (2 sticks)
- 1 cup creamy peanut butter not natural or oily varieties
- 1 cup light brown sugar packed
- 3/4 cup granulated white sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups quick-cooking oats old-fashioned oats work too
- 2 teaspoons baking soda
- 1/2 teaspoon fine salt
Instructions
- Preheat oven to 350°F and line three baking sheets with parchment paper or silicone baking mats.
- In a large bowl or stand mixer, beat together softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, about 30 seconds to 1 minute.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract until completely combined.
- In a separate bowl, whisk together flour, oats, baking soda, and salt. Gradually add dry ingredients to wet mixture, stirring just until combined. Dough will be sticky.
- Scoop golf ball-sized portions of dough onto prepared baking sheets, spacing them at least 3 inches apart (cookies spread significantly).
- Use the back of a fork dipped in sugar to press a crisscross pattern on top of each cookie to help even spreading.
- Bake for 12 to 15 minutes until edges are golden brown and tops look mostly set. Do not overbake.
- Cool on baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, reduce baking time by 1-2 minutes and ensure you're using enough brown sugar
- Chill dough for 30 minutes if your kitchen is warm to prevent excessive spreading
- These cookies freeze beautifully for up to 3 months in an airtight container
- Measure flour by spooning into cup and leveling off to avoid dense cookies