Peanut Butter Oatmeal Cookies

Incredible Peanut Butter Oatmeal Cookies are soft, chewy and loaded with delicious peanut butter flavor. The quick oats add wonderful texture for the most addictive treat. Trust me, you won't be able to stop at just one! Whip these up to satisfy your sweet tooth, for your next potluck and for holiday parties!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 10

Chill time 30

Total Time 55

Servings cookies

Calories 131

Author Kim

Ingredients

1 cup (250g) peanut butter*
1 cup (200g) packed brown sugar
¾ cup (150g) granulated sugar
1 cup (2 sticks or 230g) unsalted butter softened
2 large eggs room temperature
1 teaspoon vanilla extract
1 ½ cups (188g) all-purpose flour spoon & leveled
2 teaspoons baking soda
1 teaspoon salt
2 cups (160g) quick-cooking oats

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Beat peanut butter, sugars, and butter in a large bowl with an electric mixer on medium speed until smooth and creamy. Beat in vanilla and eggs, one at a time, until well blended.
Combine flour, baking soda, and salt in a separate bowl. On low speed, gently stir the flour mixture into the creamed ingredients until well incorporated, without over-mixing. Stop the mixer while beating the batter and scrape the bottom and sides of the bowl with a rubber spatula to help mix it properly. Mix in oats until just combined.
Chill for at least 30 minutes. Then, drop tablespoonfuls of dough onto cookie sheets lined with parchment paper or a silicone mat.
Bake cookies in the preheated oven until just lightly browned, 9 to 11 minutes. Do not over-bake, but allow them to bake long enough to get lightly golden brown on top and bottom, so when they cool they're super chewy.
Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.

Notes

*Use a non-natural peanut butter like Jif creamy or Skippy creamy. I do not suggest using natural style or oily peanut butter as both produce crumbly, fragile, and sandy tasting cookies.

Storing leftovers. These will keep fresh for up to 7 days, stored in an airtight container at room temperature.

Freezing. Baked cookies or unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. To freeze the cookie dough balls, place in the fridge for 1 hour. Then, place the solid and cold dough balls into a freezer bag. Label the bag with the month and the baking temperature and store in the freezer.

Nutrition