These Peanut Butter Oatmeal Cookies combine the best of both worlds—rich peanut butter flavor and the hearty chew of oats. Perfect for an afternoon snack or a sweet treat anytime!
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups old-fashioned oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Optional Mix-Ins:
- ½ cup chocolate chips
- ½ cup chopped peanuts
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Mix Wet Ingredients:
- In a large bowl, cream together peanut butter, butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the eggs, one at a time, and stir in vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together oats, flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using mix-ins, fold them in now.
- Form Cookies:
- Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets. Flatten slightly with the back of a fork, creating a crisscross pattern if desired.
- Bake:
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers will still be soft but will set as they cool.
- Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!
Notes
- Use quick oats for a softer texture or stick with old-fashioned oats for a chewier bite.
- For a dairy-free version, substitute vegan butter.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition Information (per cookie, based on 24 cookies)
- Calories: 180
- Carbohydrates: 20g
- Protein: 5g
- Fat: 10g
- Sugar: 12g
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