Peanut Butter Oatmeal Cookies (Printable)

Chewy, nutty cookies with hearty oats and rich peanut butter, ideal for snacking or dessert any time.

# Components:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 cup old-fashioned rolled oats
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1 cup creamy peanut butter
08 - 3/4 cup light brown sugar, packed
09 - 1/4 cup granulated sugar
10 - 2 large eggs
11 - 1 teaspoon pure vanilla extract

→ Optional Add-ins

12 - 1/2 cup chocolate chips or chopped peanuts

# Directions:

01 - Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, rolled oats, baking soda, baking powder, and salt.
03 - In a large bowl, beat softened butter, creamy peanut butter, light brown sugar, and granulated sugar until the mixture is creamy and smooth, approximately 2 minutes.
04 - Add the large eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the pure vanilla extract.
05 - Gradually incorporate the dry ingredients into the wet ingredients, mixing only until just combined. If using, gently fold in chocolate chips or chopped peanuts.
06 - Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, ensuring they are spaced approximately 2 inches apart.
07 - Gently flatten each dough ball with the tines of a fork, creating a distinctive crisscross pattern.
08 - Bake for 10 to 12 minutes, or until the edges are golden brown and the centers appear slightly soft.
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 easy-to-find pantry ingredients
  • Ready in under thirty minutes from bowl to bite
  • Incredibly chewy with a satisfying nutty crunch
  • Great for make-ahead batches and freezing
02 -
  • High protein and fiber content thanks to oats and peanut butter
  • Cookies stay soft for days and freeze like a dream
  • Flexible recipe for gluten-free swaps or extra flavor add-ins
03 -
  • Always cream the butter and sugars until light and fluffy. This tiny bit of patience leads to ultra-chewy results
  • For uniform cookies use a cookie scoop and flatten gently with a fork. Do not overbake as the carryover heat will finish cooking them so pull them out when centers are barely set
  • If the dough feels too soft to scoop easily chill for twenty minutes before portioning. This helps shape and prevents spreading for thick cookies every time

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