Peanut Butter Oatmeal Cookies are a classic treat that perfectly blends the nuttiness of peanut butter with the wholesome goodness of oats. Here’s a description of these delightful cookies:

Peanut Butter Oatmeal Cookies are soft, chewy, and bursting with peanut butter flavor. With a slightly crisp exterior and a tender interior, these cookies offer a comforting indulgence in every bite. The oats provide a hearty texture, while the peanut butter adds richness and depth of flavor. These cookies strike the perfect balance between sweet and savory, making them a beloved favorite for both kids and adults alike.

Peanut Butter Oatmeal Cookies are best enjoyed fresh from the oven when they are still warm and gooey, with a glass of cold milk for dunking. However, they also make a delightful snack or dessert any time of day. Whether enjoyed as an afternoon treat, packed into lunchboxes, or shared with friends and family at gatherings, these cookies are sure to satisfy any sweet craving.

– For added texture and flavor, stir in chocolate chips, chopped nuts, or dried fruit into the cookie dough.
– Substitute almond butter or cashew butter for the peanut butter for a different twist on the classic recipe.
– Experiment with different types of oats, such as quick oats or steel-cut oats, to vary the texture of the cookies.
– Drizzle melted chocolate over the cooled cookies for an extra decadent touch.

  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 1/2 cups all purpose flour
  • 2 cups old fashioned (rolled) oats
  • optional – 2 cups chocolate chips
1: In the bowl of your stand mixer fitted with the paddle attachment mix the butter and peanut butter together on medium speed until creamy. Add in the granulated and brown sugar and mix for 2 minutes, scraping the sides of the bowl as necessary.
2: Add in the eggs, vanilla, salt, and baking soda and mix for 1 minute until smooth and combined.
3: Turn the mixer to low and add in the flour, mixing until just combined. With the mixer still on low add in the oats, mixing until incorporated. Don’t over-mix.
4: Stir in the chocolate chips, if using.
5: Cover the dough and refrigerate for at least an hour, or up to 3 days.
6: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
7: Using a medium (2- tablespoon) cookie scoop, drop the dough onto the prepared baking sheet 3- inches apart. Bake for 11 – 13 minutes, until lightly golden at the edges and set on top.
8: Transfer to a wire rack to cool completely.

Leave a Comment