Soft and chewy peanut butter oatmeal cookies are made with all butter (no shortening) and are packed full of texture thanks to instant oats! These cookies are easy to make, and I bet you can’t eat just one!
Zach and I arrived home on Saturday from our sunny vacation to grey skies and torrential rain (and a house absent of any cookies, let alone peanut butter oatmeal ones), and it hasn’t let up since.
Personally I feel that this is Mother Nature’s way of telling me to return to the lake ASAP, but, since Zach is insistent that this isn’t an option, I’ve been taking advantage of the gloomy weather to cozy up in my kitchen and go on a baking spree (it’s also a good way to avoid doing the tremendous pile of laundry that’s built up in my closet 🙈).
I’ve gone through over three dozen eggs since coming home, and since these peanut butter oatmeal cookies just use one egg for the whole batch, that should give you an idea of how much baking I’ve been doing (alright, there has been some pound cake testing involved too, so that’s really helped move through the eggs).
Anyway, I not only re-tested these peanut butter oatmeal cookies and made a video of them, but I also made several batches to freeze for the next time I come home from vacation to a house void of cookies.
Peanut Butter Oatmeal Cookies combine two of my favorite existing cookies on the blog: my favorite oatmeal cookies and peanut butter cookies. In the above-mentioned video (also located just above the recipe), I say that it “marries” together these two cookies and I guess that gets the point across, but man do I wish I had a backspace button for video the same way I do when I’m typing, because who talks about marrying cookies? Bear with me as I adjust to being behind the camera, guys, it’s been a rough road for me!
Anyway, these peanut butter oatmeal cookies are a nice combo of that buttery/peanut buttery flavor crossed with the hearty, chewy texture of classic oatmeal cookies. They’re big and thick and if you want to throw in a handful of chocolate chips as well to bring chocolate chip cookies into this marriage, I totally get it.
Tips for Making Peanut Butter Oatmeal Cookies
- This recipe makes a fairly small batch of cookies (about 15, depending on how large you scoop them). It can be doubled, or even tripled.
- You can use creamy or crunchy peanut butter, but I don’t recommend using natural peanut butter.
- Chilling the dough is important, don’t skip this step! The dough should be chilled at least 30 minutes, but if it’s still sticky after that then give it another 30 minutes until it can be rolled in your palms without making a sticky mess.
- You can make the dough in advance and bake it the next day (just be sure to cover it well!).
- You can freeze this dough! To do so, you will first chill the dough 30 minutes as instructed, then scoop and roll the dough into balls, wrap each individual cookie dough ball tightly in plastic wrap, place each of those in an airtight container (I use a Ziploc freezer bag), and freeze for up to 3 months. You may need to bake your cookies a minute or two longer when cooking from frozen.
I think that pretty much covers it.
These cookies are pretty straightforward and is it too early for me to be thinking about making them for Christmas? I love summer, but this chilly, grey weather has me more excited for the holiday season than I should maybe admit…
How to Make Peanut Butter Oatmeal Cookies
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Peanut Butter Oatmeal Cookies
- 10 Tablespoons unsalted butter softened to room temperature (141g)
- ⅔ cup light or dark brown sugar tightly packed (135g)
- ¼ cup sugar (50g)
- ½ cup creamy peanut butter I don't recommend using natural peanut butter (140g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (125g)
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup quick oats (115g)
- Combine butter and sugars in a large bowl and use an electric mixer to beat until creamy and well-combined.
- Add peanut butter and stir again until smooth.
- Add eggs and vanilla extract and stir until well-combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Add your flour mixture to your wet ingredients and stir (with mixer on low speed so that you don't send flour flying everywhere!) until flour is completely incorporated into the batter. Be sure to scrape the sides and bottom of the bowl so that ingredients are well-combined.
- Add oats and stir well.
- Cover your cookie dough with plastic wrap and transfer to the refrigerator. Allow dough to chill for at least 30 minutes (this dough may be chilled overnight if needed).
- While dough is chilling, preheat your oven to 375F (190C) and line cookie sheets with parchment paper.
- Once dough has chilled, remove from the refrigerator and roll into 1 ½ Tablespoon-sized balls and place on prepared cookie sheet, spacing cookie dough at least 2" apart.
- Bake on 375F (190C) for 10 minutes or until edges are just beginning to turn golden brown. Allow cookie dough to cool completely on cookie sheet before enjoying (the centers will continue to bake as they cool).
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.