Description
These peanut butter oatmeal cookies are soft, chewy, and packed with rich peanut butter flavor. Perfect for a quick snack or dessert, they’re easy to make and always a crowd-pleaser.
Ingredients
Scale
For the Crust:
- For the dough:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the mix-ins (optional):
- 1/2 cup chocolate chips
- 1/2 cup chopped peanuts
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together peanut butter, softened butter, brown sugar, and granulated sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together oats, flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in chocolate chips and chopped peanuts if using.
- Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden. Let cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
For extra chewy cookies, slightly underbake them. Store in an airtight container for up to 5 days or freeze for longer storage.