Peanut Butter Oatmeal Cookies

Buttery peanut butter oatmeal cookies are absolutely irresistible! They have a soft and chewy texture with just the right amount of oats. Just 30 minutes of chilling!

Recipe includes a how-to video!

Course Cookies, Dessert

Cuisine American

Prep Time 15

Cook Time 11

Chilling Time 30

Total Time 56

Servings cookies

Calories 239kcal

Author Sam Merritt

Ingredients

10 Tablespoons (141 g) unsalted butter softened to room temperature
⅔ cup (135 g) light or dark brown sugar tightly packed
¼ cup (50 g) sugar
½ cup (140 g) creamy peanut butter I don't recommend using natural peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup (125 g) all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
¾ teaspoon salt
1 cup (115 g) quick oats

Instructions

Combine butter and sugars in a large bowl and use an electric mixer to beat until creamy and well-combined.
10 Tablespoons (141 g) unsalted butter, ⅔ cup (135 g) light or dark brown sugar, ¼ cup (50 g) sugar
Add peanut butter and stir again until smooth.
½ cup (140 g) creamy peanut butter
Add eggs and vanilla extract and stir until well-combined.
1 large egg, 1 teaspoon vanilla extract
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
1 cup (125 g) all-purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking soda, ¾ teaspoon 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.
1 cup (115 g) quick oats
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 2 Tablespoon-sized balls (38g) and place on prepared cookie sheet, spacing cookie dough at least 2" apart.
Bake on 375F (190C) for 8-10 minutes or until edges are just beginning to turn light golden brown around the edges (centers may still appear slightly underdone). Allow cookie dough to cool completely on cookie sheet before enjoying (the centers will continue to bake as they cool).

Video

Notes

Storing

Store in an airtight container at room temperature for up to 3 days.

Nutrition