mouth watering rubbery and softyou are delicious Oatmeal Peanut Butter Cookies They are easy to prepare, require basic ingredients, and make a delicious snack.
For all you cookie fans out there, I have the last oatmeal cookie recipe for you These Peanut Butter Cookies are rich and buttery, soft and chewy, thick and bursting with flavor. This recipe has a warning: prepare it at your own risk, as it is addictive.
The best part about these Peanut Butter Oatmeal Cookies is that they are not too sweetneither too soft nor too hard. They are correct.
Also, the recipe is a lot easy to do, so you can have some peanut butter cookies in no time. If you’re looking for easier cookies, try these delicious Peanut Butter Soft Cookies or Oatmeal Raisin Soft Cookies.
What is in this article?
- The Best Peanut Butter Oatmeal Cookies
- Peanut Butter Oatmeal Cookie Ingredients
- Peanut butter
- How to make peanut butter oatmeal cookies
- tips and tricks
- Storage and freezing
- More Easy Cookie Recipes:
- Oatmeal Peanut Butter Cookies
The Best Peanut Butter Oatmeal Cookies
- Easy to do: These Peanut Butter Oatmeal Cookies only take a few minutes to make and cook to perfection in under 15 minutes.
- Use normal ingredients: All the ingredients needed for this recipe can be found in most kitchens and pantries.
- Full of flavor: These oatmeal cookies are truly next level and packed with rich peanut butter flavor.
- Not too sweet: The sweetness is perfect, so you can enjoy all the cookies you want without getting a sugar rush (but let’s not judge!).
- Perfect consistency: These Peanut Butter Oatmeal Cookies are soft and chewy, with a slightly crunchy exterior. The oats give the cookies a lighter texture, making them nice and thick.
- Can be customized: Add your favorite ingredients to spice things up. I like to add chocolate chips for extra smoothness or peanut pieces for crunch.
Peanut Butter Oatmeal Cookie Ingredients
All the ingredients needed to make these extra thick oatmeal cookies can be found in most kitchens. This is what you will need:
- Flour: all-purpose flour works best. No self-rising flour can be used in this recipe.
- Baking powder and baking soda: the baking powder gives the cookies height, while the baking soda makes them soft and chewy. For the best texture, use both.
- Butter: must be at room temperature. You can also substitute vegan margarine or butter for the non-dairy version.
- Peanut butter: the main ingredient in oatmeal cookies. Smooth and creamy peanut butter works best for this recipe.
- sugar: A combination of light brown sugar and regular granulated sugar is used for the best caramel flavor. If you don’t have brown sugar, you can substitute it with granulated sugar.
- Egg: the ‘glue’ of this recipe. Use large eggs at room temperature for best results.
- Vanilla extract: optional, but highly recommended. The vanilla adds flavor and complements the flavor of the peanut butter.
- Cinnamon: Used in a small amount, ground cinnamon will help bring out the peanut butter flavor.
- Oatmeal: Old fashioned oats work best for this recipe.
As the main ingredient in these Peanut Butter Oatmeal Cookies, the choice of peanut butter is very important. While you can use either crunchy or smooth peanut butter, I recommend the latter. Crunchy peanut butter adds texture, but can make the oatmeal cookies dry. Choose a smooth and creamy peanut butter for a rich, buttery texture.
If you still want something crunchy in the peanut butter oatmeal cookies, use creamy peanut butter and add more peanut flakes. So the cookies will still have the right texture, but with an extra crunch from the peanut bits.
Homemade or natural peanut butter is the best choice for snacking, but not for baking cookies. Natural peanut butter can make cookies too dry and crumbly, which is the opposite of what we’re looking for.
For the best chewy and smooth texture, I recommend commercial processed peanut butter like Skippy or Jif.
How to make peanut butter oatmeal cookies
- Whisk together all dry ingredients except rolled oats.
- Separately add the butter, peanut butter, and sugars. Combine the egg and vanilla, then combine.
- Add dry ingredients to wet dough. Stir, then add the oats and combine again to form the cookie dough.
- Chill the dough for 30 minutes. Scoop dough into balls on a baking sheet, then bake.
Optional: Sprinkle chopped oats or peanuts on top of cookies before baking to decorate.
tips and tricks
- Ingredients at room temperature: it is important to have all the ingredients at room temperature when preparing the cookie dough. This makes everything come together smoother and have a better texture.
- The Right Kind of Peanut Butter: for the best texture, choose smooth peanut butter. See the previous section for more details on choosing the best peanut butter for this recipe.
- Chill the dough: Chilling helps firm up the cookie dough, making it easier for cookies to form in the pan. Chilling also helps develop flavor.
- Leave space between cookies: when baking, the oatmeal cookies will spread. Be sure to leave at least 2-3 inches between cookies.
Storage and freezing
These Peanut Butter Oatmeal Cookies are great because they can be made ahead of time. You can store the oatmeal cookie dough in the refrigerator for up to 4 days before baking the cookies. Be sure to let the dough sit at room temperature for 30 minutes before forming the cookie balls and baking.
After baking, cookies can be stored in an airtight container at room temperature for up to 6-7 days. You can also freeze the cookies for up to 2-3 months for long-term storage.
More Easy Cookie Recipes:
- Lemon Sugar Cookies
- Cookies with French Fries
- Soft peanut butter cookies
- No Cook Energy Bites
Applesauce Cookies These soft and moist applesauce cookies are perfect for a sweet snack. They’re also healthier than full sugar cookies, so eat up! Trail Mix Cookies Enjoy your favorite snack on the go in cookie form. These trail mix chewy cookies are the best combination of salty and sweet. Frosted Sugar Cookies The best sugar cookie dough recipe for rolled sugar cookies! Does not lose shape when cooked, great flavor and easy to prepare and spread!
Oatmeal Peanut Butter Cookies
Chewy and fluffy Peanut Butter Oatmeal Cookies are easy to make, require basic ingredients, and are a delicious snack. Prep Time10 minCook Time15 minChill Time30 minTotal Time55 min Course: DessertCooking: AmericanKeyword: Peanut Butter Oatmeal Cookies Servings: 30 Calories: 199kcal Author: Hanelore Dumitrache Cook ModePrevent Screen Dimming
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 cup butter, at room temperature
- 1 cup peanut butter, smooth
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups oatmeal, old fashioned
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
- Separately, beat butter and peanut butter in large bowl until light and fluffy. Pour in the granulated sugar and brown sugar, then mix well to blend, about 2-3 minutes.
- Add the eggs and vanilla extract, then mix again to incorporate. Make sure to scrape down the sides of the bowl and mix again.
- Add the dry ingredients to the butter mixture and beat on low speed until almost blended.
- Wrap the dough in cling film, then refrigerate for 20-30 minutes.
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- Use an ice cream scoop or spoon to scoop equal balls of dough onto the baking sheet. Each cookie should be about 2 tablespoons of dough. Leave enough space between the cookies to spread out in the oven. Sprinkle more oats or chopped peanuts to decorate.
- Bake for 13-15 minutes or until golden brown. Once cooked, let the cookies rest for 5 minutes before carefully transferring them to a wire rack to cool.
- If you have tried this recipe, please come back and let us know how it went in the comments or star ratings.
Cookies can be stored in an airtight container at room temperature for up to 6-7 days. You can also freeze the cookies for up to 2-3 months.
Calories: 199kcal | Carbs: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated fat: 2g | Monounsaturated fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 206mg | Potassium: 107mg | Fiber: 1g | Sugar: 11g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg