There are few treats that evoke the same sense of cozy nostalgia as a perfectly baked cookie. But when you combine the salty, creamy richness of peanut butter with the wholesome, satisfying chewiness of rolled oats, you don’t just get a good cookie you get the ultimate comfort dessert. Welcome to the definitive recipe for the classic Peanut Butter Oatmeal Cookie, a dessert that manages to be hearty, deeply flavorful, and perfectly balanced in texture.
Forget dry, crumbly cookies or ones that spread too thin. This recipe is engineered for perfection: soft centers, slightly crispy, golden-brown edges, and that signature, irresistible cross-hatch pattern that lets you know you’re about to bite into something truly special. Whether you are baking for a school lunch, a holiday platter, or simply craving that perfect afternoon treat, this Peanut Butter Oatmeal Cookie recipe delivers every single time. It uses simple, readily available pantry ingredients and requires minimal fuss, making it ideal for bakers of all skill levels. Grab your mixer and let’s create a batch of cookies that everyone will be asking you to make again!
Why You’ll Fall for This Soft and Chewy Peanut Butter Oatmeal Cookie
This isn’t just another cookie recipe; it’s the answer to your quest for the perfect balance of flavor and texture. If you’ve ever been disappointed by an oatmeal cookie that was too tough, or a peanut butter cookie that was too dense, prepare to meet your match. The combination of ingredients in this specific formulation ensures a tender crumb paired with a robust, satisfying chew that makes these cookies genuinely addictive. Here’s a deeper look into why this classic Peanut Butter Oatmeal Cookie recipe stands head and shoulders above the rest:
The Perfect Marriage of Textures
The secret weapon here is the inclusion of Old-Fashioned Rolled Oats. Unlike instant oats, which quickly break down and can lead to a mushy texture, the rolled oats maintain their shape and integrity through the baking process. This provides essential structure and that signature, delightful chewiness that contrasts beautifully with the soft, melt-in-your-mouth center achieved by creaming the butter and sugars thoroughly. When the cookies are fresh out of the oven, the edges achieve a slight crispiness, giving you a dynamic bite every single time.
Deep, Balanced Flavor Profile
Peanut butter, by its nature, is rich, slightly salty, and intensely nutty. When paired with the subtle sweetness of two types of sugar light brown sugar for moisture and depth (hello, molasses notes!) and granulated sugar for spread and crispness the flavor profile becomes complex and deeply satisfying. The oats themselves add a grounding, earthy counterpoint that prevents the cookie from becoming overly sweet. Every bite of this Peanut Butter Oatmeal Cookie is a harmonious blend of salty, sweet, and comforting goodness, making it a favorite across all generations.
Consistency and Reliability
This recipe is designed for consistent results. By clearly outlining the importance of using room-temperature fats and the precise mixing techniques, we eliminate many common baking pitfalls. The resulting dough is easy to handle, scoops beautifully, and bakes evenly. Following the steps ensures that your cookies will not only taste incredible but will also look professional, sporting that distinctive fork imprint that is characteristic of classic peanut butter cookies.
Customization and Versatility
While the base recipe for this Peanut Butter Oatmeal Cookie is divine on its own, it serves as a fantastic foundation for creative additions. Do you love chocolate? Fold in a cup of chocolate chips! Want a touch of spice? Add a pinch of cinnamon. The robust nature of the peanut butter and oatmeal dough handles additional ingredients effortlessly, allowing you to tailor the cookies to seasonal tastes or specific cravings. This adaptability ensures the recipe remains a staple in your kitchen year-round.
The soft, thick, and perfectly textured outcome is why bakers rave about this formula. If you are seeking a reliable, utterly satisfying, and flavorful cookie that guarantees cheer in every bite, then this definitive Peanut Butter Oatmeal Cookie is the one you need.
Why You Should Try This Peanut Butter Oatmeal Cookie Recipe Now
In a world full of complicated dessert trends, sometimes you need a reliable classic that transcends passing fads. This recipe for the Peanut Butter Oatmeal Cookie is more than just a baked good; it’s an efficient, stress-free way to produce a high volume of delicious snacks perfect for any occasion. From the practicality of the ingredients to the ease of preparation, here is why this recipe should jump to the top of your baking list immediately.
Pantry Staples Only
Look through the ingredient list, and you will notice that everything required for these chewy cookies is likely already sitting in your kitchen cabinets. Flour, sugar, oats, butter, eggs, and, of course, peanut butter these are everyday items. You won’t need to hunt down specialty ingredients or embark on a complicated shopping trip. This accessibility makes it the perfect spur-of-the-moment baking project when a sudden craving hits. When you have all the components for this beautiful Peanut Butter Oatmeal Cookie readily available, there’s no excuse not to bake!
The Joy of Batch Baking
This recipe yields approximately three dozen cookies. This large yield is incredibly practical, whether you are feeding a crowd, preparing treats for a bake sale, or simply stocking up your own freezer. Having a generous batch means you can enjoy some now and save the rest for later. Cookies freeze beautifully, both as baked goods and as raw dough balls, ensuring you are never more than 20 minutes away from a warm, freshly baked snack.
A Kid-Friendly Kitchen Project
Baking is a wonderful way to connect with family, and this Peanut Butter Oatmeal Cookie recipe is especially suited for little helpers. The dough is robust and forgiving. Kids love helping to scoop the dough, and the cross-hatching step (using a fork to press the cookies) is a fun, essential task that even the youngest bakers can handle. It’s a low-stress way to introduce baking techniques while guaranteeing a delicious result they will be proud to eat.
Nutritional Boost from Oats
While this is certainly a treat, the addition of old-fashioned rolled oats brings beneficial dietary fiber. Fiber is crucial for digestive health and helps promote satiety. The oats also contribute a complex carbohydrate base, providing sustained energy. If you are looking for another fantastic way to utilize the wholesome goodness of oats in baking, you might enjoy this recipe for Apple Crisp with Oatmeal, which celebrates that hearty, comforting texture. If you’re also a fan of classic peanut butter flavor, you might want to try these Soft Peanut Butter Cookies for a chewy alternative!
Fast Results, Maximum Satisfaction
The prep time is minimal just 15 minutes. Even if you opt for the optional 30-minute chill time to ensure a thicker cookie, the total active time remains low. In just under an hour, you can go from zero to three dozen warm, fragrant cookies cooling on the rack. The speed and high satisfaction rate of this recipe make it an instant winner in any home kitchen.
Do yourself a favor: skip the store-bought mix and embrace the simple joy of baking these classic Peanut Butter Oatmeal Cookie gems. The aroma alone is worth the effort!
Essential Ingredients for the Perfect Peanut Butter Oatmeal Cookie
Achieving the perfect Peanut Butter Oatmeal Cookie texture soft, chewy, and robust starts with understanding the role each ingredient plays. Precision in measurements and using the correct type of each staple item are non-negotiable for success. Below is a detailed breakdown of the necessary components and the recommended equipment to ensure your baking session is flawless.
The Building Blocks: Dry Ingredients
The dry components provide the structure for our cookies, defining how much they spread and how chewy they become. Accuracy here prevents a flat, greasy cookie or one that is too dense and dry.
- 1 1/2 cups All-Purpose Flour: Use standard, unbleached all-purpose flour. Make sure to spoon and level the flour rather than scooping directly from the bag. Scooping packs the flour too tightly, resulting in an excess amount that can dry out the dough.
- 1 teaspoon Baking Soda: This is our primary leavening agent. Baking soda requires an acid (which comes from the brown sugar and peanut butter, depending on the type) to activate and provide the necessary lift. This ensures your cookie isn’t a flat disc but maintains a slight, appealing puff.
- 1/2 teaspoon Salt: Crucial for balancing the intense sweetness of the sugars and the richness of the peanut butter. Salt is what truly makes the flavor of the peanut butter pop, turning the cookie from merely sweet to profoundly flavorful.
- 2 1/2 cups Old-Fashioned Rolled Oats: This specific type is essential for the classic Peanut Butter Oatmeal Cookie texture. Crucial Tip: Do not substitute with instant, quick-cooking, or steel-cut oats. Instant oats will absorb moisture too quickly and turn the dough into a paste, eliminating the desired chewiness. Rolled oats retain their shape and provide structure and chew.
The Flavor Foundation: Wet and Fat Ingredients
The fats and sugars are responsible for the cookie’s spread, tenderness, and moisture content. Temperature and quality are paramount in this section.
- 1 cup Unsalted Butter, softened to room temperature: Room temperature butter (soft enough to leave a small indent when pressed, but not melted or greasy) is crucial for the “creaming” process (Step 3). It incorporates air beautifully with the sugars, resulting in a lighter, fluffier dough base. Using unsalted butter allows you to control the exact amount of salt in the recipe.
- 1 cup Creamy Peanut Butter: Use a standard, commercial creamy peanut butter (like Jif or Skippy). Avoid natural peanut butter that separates, as the oil separation throws off the fat ratio in the recipe, leading to unpredictably spread cookies. If you must use natural, ensure it is stirred until perfectly homogenous before measuring. This ingredient is the heart of our Peanut Butter Oatmeal Cookie flavor.
- 1 cup Packed Light Brown Sugar: Brown sugar contains molasses, which adds moisture, chewiness, and a deeper caramel note to the finished cookie. Always pack it firmly into the measuring cup.
- 1/2 cup Granulated White Sugar: White sugar helps the cookies spread slightly and provides structure and a pleasant crispness to the edges.
- 2 large Eggs: Eggs bind the dough together, add fat and moisture, and contribute to leavening. Ensure they are also at room temperature so they incorporate seamlessly into the creamed mixture without causing the butter to seize or clump.
- 1 teaspoon Vanilla Extract: A flavor enhancer that brings warmth and complexity to the overall profile. Doner’s kit on skimping on quality vanilla!
Essential Tools and Utensils
While baking can be done minimally, having the right equipment ensures efficiency and consistent results.
- Stand Mixer or Hand Mixer: Absolutely essential for Step 3 (creaming the butter, peanut butter, and sugars). A stand mixer with a paddle attachment offers the best results, ensuring the mixture becomes truly “light and fluffy.”
- Measuring Cups and Spoons: For accurate dry and wet measurements. Remember the spoon-and-level method for flour!
- Rubber Spatula: Necessary for scraping the sides of the bowl during mixing and, later, gently folding in the oats.
- Medium Mixing Bowl: Used specifically for combining the dry ingredients separately.
- Baking Sheets: Two or three large, light-colored baking sheets are ideal for baking in batches. Light sheets prevent the bottoms of the cookies from burning too quickly.
- Parchment Paper or Silicone Mats: Essential for preventing sticking and ensuring easy cleanup. They also help the cookies bake evenly.
- Medium Cookie Scoop (1 1/2 tablespoons): This tool is highly recommended. Using a scoop ensures every cookie is the exact same size, guaranteeing uniform baking time and appearance.
- Wire Cooling Rack: Needed to allow the cookies to cool completely, preventing the bottoms from steaming and becoming soggy.
Pro Tip: Ingredient Temperature Matters
The most common mistake when making cookies is not ensuring the butter and eggs are at true room temperature. Cold ingredients will not emulsify properly during the creaming stage, leading to a denser, greasier cookie. Aim for ingredients that have been sitting out on the counter for about 60–90 minutes before mixing.
Baking Your Ultimate Peanut Butter Oatmeal Cookie: Step-by-Step Guide
Follow these detailed steps carefully to achieve a batch of soft, chewy, and perfectly textured Peanut Butter Oatmeal Cookies. Precision in technique is just as important as precision in ingredients.
Step 1: Prepare the Oven and Baking Sheets
- Preheat your oven to 350°F (175°C). Use an oven thermometer if possible to ensure accurate temperature, as inconsistent heat is a leading cause of poor baking results.
- Line two or three large baking sheets with parchment paper or silicone baking mats. This step guarantees easy removal and prevents the cookies from sticking.
Step 2: Combine Dry Ingredients (The Flour Mixture)
- In your medium mixing bowl, whisk together the flour, baking soda, and salt.
- Whisk thoroughly for about 30 seconds. This action serves two purposes: it evenly distributes the leavening agent (baking soda) throughout the flour and introduces air, ensuring a lighter final product. Set this mixture aside.
Step 3: Cream the Fats and Sugars (The Foundation)
- In the bowl of your stand mixer (fitted with the paddle attachment) or a large bowl with a hand mixer, combine the softened butter, creamy peanut butter, light brown sugar, and granulated sugar.
- Beat the mixture on medium speed for 3 to 4 minutes. This is the crucial “creaming” step. You are beating air into the fats and sugars, which will lighten the mixture’s color and texture dramatically. The resulting mixture should be visibly light, fluffy, and significantly increased in volume.
- Stop the mixer frequently (every 45 seconds or so) to scrape down the sides and bottom of the bowl. This ensures that all the sugar crystals are incorporated into the fats.
Baking Trick: Undercooking this creaming step results in dense, flatter cookies.
Step 4: Add Eggs and Vanilla
- Once the mixture is beautifully creamed, add the large eggs one at a time. Beat well after each addition just until the yolk is fully incorporated.
- Stir in the vanilla extract until just combined.
- Ensure the mixture is smooth and fully emulsified before moving on. If the mixture looks curdled, the eggs were likely too cold, but keep mixing; it will usually come back together.
Step 5: Mix in Dry Ingredients (The Incorporation)
- Reduce the mixer speed to the lowest setting.
- Gradually add the prepared dry ingredient mixture (flour, salt, and baking soda) to the wet ingredients.
- Mix only until the flour streaks have almost disappeared. This stage requires a light touch. Stop the mixer immediately once the flour is mostly incorporated.
Crucial Warning: Avoid overmixing the dough once the flour is added. Overmixing develops gluten, which will result in tough, dry cookies rather than soft, chewy ones.
Step 6: Incorporate the Oats (The Chew Factor)
- Remove the bowl from the mixer (or remove the beaters). We transition to hand-mixing for the oats.
- Using a sturdy wooden spoon or rubber spatula, gently fold the 2 1/2 cups of rolled oats into the cookie dough.
- Fold until the oats are evenly distributed throughout the dough. Ensure you scrape the bottom of the bowl where flour pockets might still be hiding.
Step 7: Scoop and Shape the Cookies
- Use a medium cookie scoop (about 1 1/2 tablespoons) to portion the dough into uniform balls. Place the dough balls onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for proper spread.
- The Classic Look: Because traditional peanut butter recipes contain a high fat content, the dough doesn’t spread as readily as traditional chocolate chip dough. Use the tines of a fork to lightly press down on the top of each dough ball in a cross-hatch pattern. This not only flattens the cookie slightly to encourage even baking but also gives the Peanut Butter Oatmeal Cookie its iconic, unmistakable appearance.
Step 8: Bake the Cookies
- Place the baking sheets into the preheated oven. Rotate the sheets halfway through baking if your oven bakes unevenly.
- Bake for 10 to 12 minutes.
- The perfect doneness cue: The edges of the cookies should be set and lightly golden brown. The centers may still look slightly soft, puffy, and underbaked when you remove them from the oven. This slight under-baking is key to achieving that soft, chewy center after cooling.
Step 9: Cool and Store
- Important Cooling Step: Allow the cookies to cool on the baking sheet for a full 5 minutes before moving them. They are fragile and will finish setting and firming up during this resting period.
- After 5 minutes, carefully transfer the cookies using a spatula to a wire rack to cool completely.
- Store cooled Peanut Butter Oatmeal Cookies in an airtight container at room temperature for up to 5 days, though they rarely last that long!
Expert Tips and Delicious Variations for Your Peanut Butter Oatmeal Cookie
Mastering the classic recipe for a soft and chewy Peanut Butter Oatmeal Cookie is just the start. Once you have the fundamentals down, you can explore variations and implement expert techniques to elevate your baking, troubleshoot common issues, and even cater to different dietary needs.
Troubleshooting Common Cookie Mistakes
Why Are My Cookies Flat?
Flat cookies are often caused by melted butter, too little flour, or oven temperature issues.
- Solution 1 (Temperature): Ensure your butter is softened, not melted. If your dough feels greasy, pop it in the fridge for 30 minutes (the optional chill time in the recipe) before scooping and baking.
- Solution 2 (Leavening): Make sure your baking soda is fresh (it loses potency over time).
- Solution 3 (Fat Ratio): Always use the specified type of creamy peanut butter. Using natural, oily peanut butter guarantees excess fat, causing excessive spread.
Why Are My Cookies Dry or Crumbly?
Dry cookies are almost always due to two factors: too much flour or overbaking.
- Solution 1 (Measurement): Always spoon the flour into the measuring cup and level it off. Never scoop straight from the bag.
- Solution 2 (Timing): Stick closely to the 10-12 minute bake time. Remember, the cookies should look slightly underdone in the center when you pull them out.
Exciting Variations to Customize Your Batch
The beauty of the Peanut Butter Oatmeal Cookie is its versatility. Feel free to use the base recipe and mix in the following additions during Step 6, right before you fold in the oats:
- Chocolate Chip Oats: Add 1 cup of semi-sweet, milk, or dark chocolate chips. Chocolate and peanut butter are a legendary pairing, enhancing the richness of this cookie.
- Ranch Style: Fold in 1/2 cup of dried raisins or cranberries for added texture and tartness. If you’re a fan of cranberry desserts, you might also like this Chocolate Peanut Butter Pie which also pairs rich, bold flavors!
- Spice it Up: Add 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the dry ingredients (Step 2) for a warmer, holiday-friendly flavor profile.
- Pretzel Crunch: For a truly decadent twist, mix in 1/2 cup of crushed pretzels for an extra layer of salt and crunch.
- Peanut Butter Sandwich Cookies: Once cooled, sandwich two cookies together with a homemade vanilla buttercream or, better yet, a cream cheese filling.
Dietary Adaptations
Gluten-Free Peanut Butter Oatmeal Cookie
The structure of this cookie holds up well to substitutions:
- Flour: Substitute the 1 1/2 cups of All-Purpose Flour with a high-quality, 1-to-1 gluten-free baking blend that includes xanthan gum.
- Oats: Ensure you are using certified gluten-free rolled oats, as traditional oats are often cross-contaminated during processing.
Vegan Adaptation
Creating a vegan version requires just two simple swaps:
- Butter: Substitute the butter with 1 cup of solid vegan butter sticks (not margarine or tubs).
- Eggs: Substitute the 2 large eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, allowed to sit for 5 minutes until gelled).
Storage and Freezing Tips
For Raw Dough:
Scoop the dough onto a lined baking sheet and freeze until solid (about 1 hour). Transfer the frozen dough balls to a zip-top freezer bag. They can be stored for up to 3 months. When ready to bake, place them on a baking sheet and add 2–3 minutes to the total baking time; no need to thaw!
For Baked Cookies:
Ensure the cookies are completely cool before storing. Place them in an airtight container. If you are stacking them, separate layers with parchment paper to prevent sticking. They stay fresh at room temperature for up to 5 days, or can be frozen for up to 2 months. To preserve the soft texture when freezing, consider placing a slice of white bread in the container with the cookies; the bread helps absorb excess moisture without making the cookies soggy.
For more delicious baking ideas and creative twists on classic recipes, be sure to follow my latest creations on Pinterest!
Nutritional Breakdown of the Peanut Butter Oatmeal Cookie
While cookies are undeniably a treat, understanding the components of this specific Peanut Butter Oatmeal Cookie recipe reveals why it’s a more substantial and satisfying snack compared to simple sugar cookies or thin wafers. The inclusion of two main, nutrient-dense ingredients peanut butter and rolled oats significantly impacts the nutritional profile.
The Power of Peanut Butter
Peanut butter is the primary source of healthy fats and protein in this recipe.
- Protein Source: Peanut butter provides plant-based protein, which is essential for muscle repair and satiety. Combining a dessert with protein helps stabilize blood sugar levels more effectively than pure carbohydrates alone.
- Healthy Fats: Peanut butter contains monounsaturated and polyunsaturated fats, which are considered heart-healthy. These fats also contribute significantly to the cookie’s rich, creamy texture and its long-lasting satisfaction factor.
- Micronutrients: Peanuts are excellent sources of niacin (Vitamin B3), Vitamin E, folate, and magnesium, contributing various health benefits, including supporting nerve function and antioxidant activity.
The Benefits of Rolled Oats
The 2 1/2 cups of rolled oats aren’t just for chewiness; they are a nutritional powerhouse integrated into your dessert.
- Dietary Fiber: Oats are renowned for their high soluble fiber content, particularly beta-glucan. This type of fiber is known to help lower cholesterol and improve gut health. Integrating fiber into a dessert enhances the feeling of fullness and slows down the absorption of sugar.
- Complex Carbohydrates: Oats offer sustained energy, avoiding the sharp energy spike and subsequent crash often associated with simple sugary snacks. This makes the Peanut Butter Oatmeal Cookie a great choice for a post-workout treat or a mid-afternoon energy boost.
- Manganese and Phosphorus: Oats are rich in minerals important for bone health and metabolism.
Considering Caloric and Macronutrient Composition
While the exact caloric content varies slightly based on the size of your scoop and the specific brand of peanut butter used, a general nutritional profile highlights a few key points. These cookies are energy-dense due to the combination of healthy fats (from butter and peanut butter) and carbohydrates (from sugars, flour, and oats). The use of both types of sugar, while contributing to the classic flavor and texture, positions this squarely in the dessert category.
If you are watching your sugar intake, you can make minor adjustments, such as reducing the granulated sugar by 1/4 cup (though this will slightly affect the spread). However, the beauty of this classic recipe lies in its rich indulgence. It is best enjoyed as a satisfying treat in moderation. The protein and fiber content ensure that the pleasure lasts longer than a fleeting sugar rush.
For those interested in maintaining a high-protein, indulgent dessert rotation, you might also be fascinated by rich peanut butter desserts like the Decadent Chocolate Peanut Butter Swirl Pie, which offers a similar flavor profile in a completely different format.
Ultimately, this Peanut Butter Oatmeal Cookie provides a hearty, nutrient-supported indulgence that marries irresistible flavor with comforting texture, making it a slightly better-for-you classic than many traditional cookie recipes.
FAQs About Baking the Best Peanut Butter Oatmeal Cookie
Do I have to chill the Peanut Butter Oatmeal Cookie dough?
Chilling the dough for 30 minutes (as listed in the recipe) is optional but highly recommended. Chilling solidifies the fats, which helps prevent excessive spreading during baking, resulting in a thicker, chewier Peanut Butter Oatmeal Cookie. If you are short on time, you can skip this step, but your cookies may spread slightly more.
Can I use instant oats instead of old-fashioned rolled oats?
No, it is highly advised that you use only old-fashioned rolled oats for this Peanut Butter Oatmeal Cookie recipe. Instant or quick-cooking oats are pre-steamed and cut thinner, causing them to absorb moisture too rapidly. This results in a dense, paste-like interior rather than the desired satisfyingly chewy texture of the classic oatmeal cookie.
Why do peanut butter cookies require the fork cross-hatch pattern?
The signature cross-hatch pattern (made by pressing a fork on the dough) is essential because peanut butter cookie dough is dense and high in fat, which inhibits natural spread. Pressing the pattern into the dough flattens the cookie slightly, ensuring it spreads enough to bake through evenly in the center. It also serves as the traditional aesthetic marker for a peanut butter cookie.
How do I store baked Peanut Butter Oatmeal Cookies to keep them soft?
To maintain maximum softness, store the cooled cookies in an airtight container at room temperature. For an extra moisture boost, try placing half a slice of plain white bread inside the container; the bread dries out slightly, keeping the cookies soft. They will retain their fresh taste and perfect texture for up to five days.
Can I freeze this cookie dough for later use?
Absolutely! Cookie dough freezes exceptionally well. Simply scoop the dough balls as instructed, place them on a parchment-lined tray, and freeze until solid. Once frozen, transfer them to a labelled freezer bag. Frozen dough balls can be baked directly from the freezer; just add an extra 2–3 minutes to the standard bake time.
Conclusion: The Ultimate Comfort of the Peanut Butter Oatmeal Cookie
The journey to mastering the perfect Peanut Butter Oatmeal Cookie is a satisfying one, culminating in a batch of baked goods that represent the pinnacle of comfort food. This recipe delivers on all fronts: a rich, nutty flavor, a satisfying chew thanks to the hearty rolled oats, and that irresistible, nostalgic aroma that fills your entire home. By focusing on essential techniques such as properly creaming the fats and sugars, avoiding overmixing the flour, and utilizing that necessary cross-hatch pattern you ensure a consistently excellent result every time you bake.
This isn’t a fleeting, trendy dessert; it is a timeless classic that brings joy to every cookie jar. Whether you choose to enjoy them plain, fresh out of the oven, or customize them with chocolate chips or raisins, these cookies are reliable, delicious, and deeply satisfying. Remember the versatility: bake a large batch now, freeze the remaining dough for spontaneous future cravings, and always have a wholesome snack on hand.
We invite you to try this recipe, savor the perfect balance of sweet and savory, and make this definitive Peanut Butter Oatmeal Cookie your new kitchen staple. We love hearing about your baking successes and creative variations! Please feel free to share your thoughts, photos, and any unique additions you made in the comments below. Happy baking!
Classic Peanut Butter Oatmeal Cookies (Chewy & Easy)
Equipment
- Stand mixer or hand mixer
- Mixing bowl
- Baking sheet
- Cookie Scoop
- Wire Rack
Ingredients
Dry Ingredients
- 1 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 1/2 cups Old-Fashioned Rolled Oats Do not substitute with instant or quick-cooking oats.
Wet and Fat Ingredients
- 1 cup Unsalted Butter Softened to room temperature.
- 1 cup Creamy Peanut Butter Use standard creamy style (or stir natural style very well).
- 1 cup Light Brown Sugar Packed.
- 1/2 cup Granulated White Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
Instructions
Preparation and Mixing
- Preheat your oven to 350°F (175°C). Line two or three large baking sheets with parchment paper or silicone baking mats. Set them aside.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt until they are thoroughly combined. Set this bowl aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, peanut butter, brown sugar, and granulated sugar. Beat the mixture on medium speed until it is light, fluffy, and creamy (about 3 to 4 minutes). Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract until just combined.
- Reduce the mixer speed to low. Gradually add the prepared dry ingredient mixture to the wet ingredients. Mix only until the flour streaks have almost disappeared. Avoid overmixing the dough.
- Remove the bowl from the mixer and use a sturdy spatula. Gently fold the 2 1/2 cups of rolled oats into the cookie dough until they are evenly distributed.
Baking and Cooling
- Use a medium cookie scoop (about 1 1/2 tablespoons) to portion the dough. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Use the tines of a fork to lightly press down on the top of each dough ball in a cross-hatch pattern.
- Bake for 10 to 12 minutes. The edges of the cookies should be set and lightly golden brown, but the centers may still look slightly soft when removed from the oven.
- Allow the cookies to cool on the baking sheet for 5 minutes before moving them. Transfer the cookies using a spatula to a wire rack to cool completely.
