Oatmeal and Peanut Butter Cookies (Chewy for Days!)
These soft and chewy oatmeal and peanut butter cookies are packed with nutty flavor and a hint of sweetness. Perfectly satisfying, with a rustic texture from oats and a rich, creamy peanut butter base.
Servings: 24
Ingredients
- 1 ¼ cup natural peanut butter
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup large flake oats not instant
- 1 tsp baking soda
- 1 tsp kosher salt
Instructions
- In a standing mixer on medium speed, beat the peanut butter, unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- In a separate bowl, whisk together flour, oats, baking soda, and salt. With the mixer on low, gradually add the dry ingredients to the peanut butter mixture until just combined.
- Scoop the dough by tablespoonfuls, rolling each portion into a ball between your palms. Place the balls on a parchment-lined baking sheet and chill in the refrigerator for at least 1 hour (or up to 48 hours) to enhance flavor and prevent excessive spreading during baking.(See notes section below about optional finishing touches!)
- Preheat oven to 375°F. Line a baking sheet with fresh parchment paper. Place chilled dough balls about 3 inches apart on the prepared baking sheet.
- Bake for 8-10 minutes, until the edges are golden brown but the centers are still pale and slightly undercooked. Allow cookies to cool on the baking sheet for a couple of minutes, then transfer to wire racks to cool completely.
Notes
To Make the Peanut Butter Puddle: If desired, use a 1/2-teaspoon measure to make small indents in the cookies, and spoon in about 1/4 teaspoon more peanut butter per cookie. Sprinkle with a few flakes of oatmeal for a pretty presentation.
Additional Tips:
Natural peanut butter works best for these cookies, as it adds a deep, nutty flavor without extra sugar or stabilizers.
Use large flake oats for a chewy texture; instant oats will make the cookies too soft.
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition
Calories: 237kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 154mg | Potassium: 108mg | Fiber: 2g | Sugar: 19g | Vitamin A: 200IU | Calcium: 24mg | Iron: 1mg