I’ve been looking for different ways to incorporate oats into my recipes, and this by far my favorite!
When it comes to comfort cookies, peanut butter oatmeal cookies hit all the right notes.
They’re rich, nutty, packed with hearty oats, and have the perfect balance of crisp edges and a chewy center.
Whether you’re a peanut butter fanatic or just looking for a simple and satisfying cookie recipe, I promise you will love these.
And they’re really easy to make!
The Secret to the Perfect Texture:
One of the biggest challenges with cookies is getting the texture just right.
If you love cookies that are crispy on the edges but soft and chewy in the middle, here are a few key tips:
- Use Melted Butter – Melted butter contributes to that chewy, soft texture in the middle while helping the edges crisp up beautifully.
- Don’t Overmix – Overmixing the dough can lead to tough cookies. Stir until just combined to keep them tender.
- Chill the Dough – Letting the dough rest in the fridge for at least 30 minutes helps the flavors meld and prevents excessive spreading.
- Use Brown Sugar – Brown sugar adds moisture and chewiness, while a bit of granulated sugar helps create crispy edges.
- Bake at the Right Temperature – Baking at 350°F (175°C) ensures even cooking, giving you a crispy exterior with a soft center.
- Don’t Overbake – The cookies should look slightly underbaked when you pull them out of the oven. They’ll continue to firm up as they cool. Remember, they will continue to cook for about 2 minutes even after taking them out!
Now, let’s dive into the recipe!
Peanut Butter Oatmeal Cookies
Course: DessertDifficulty: Easy22
cookies11
minutes10
minutesIngredients
1 cup creamy peanut butter
½ cup unsalted butter, melted
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup old-fashioned rolled oats
Directions
- Preheat the Oven – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Wet Ingredients – In a large bowl, mix the melted butter, peanut butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract and mix until combined.
- Combine the Dry Ingredients – In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix the Dough – Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the oats.
- Chill the Dough – Cover and refrigerate the dough for 30 minutes (optional, but highly recommended for thicker cookies).
- Scoop and Bake – Use a cookie scoop or spoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake – Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone.
- Cool – Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- I personally love these for tea time. It goes great with some lemon tea.
Storage tips:
Store cookies in an airtight container at room temperature for up to a week.
Freeze unbaked dough balls for up to 3 months—just bake straight from the freezer, adding an extra minute or two to the baking time.
