Peanut Butter Oatmeal Cookies

These peanut butter oatmeal cookies are soft, chewy and filled with peanut butter goodness. The oatmeal adds tons of texture, and it's a quick and easy recipe that all peanut butter fans are sure to love.

Course Dessert

Cuisine American

Keyword Oatmeal Cookies, Peanut Butter Cookies, Peanut Butter Oatmeal Cookies

Prep Time 15

Cook Time 10

Total Time 35

Servings cookies

Calories 127kcal

Author Fiona Dowling

Ingredients

½ cup unsalted butter (112 grams) softened
½ cup packed brown sugar (100 grams)
⅓ cup granulated sugar (66 grams)
½ cup peanut butter (120 grams)
1 large egg
1 tsp vanilla extract
¾ cup all-purpose flour (94 grams)
¾ tsp baking soda
¼ tsp salt
¾ cup quick oats
½ cup old-fashioned oats

Instructions

Preheat the oven to 350F (180C or 170C fan forced). Line baking sheets with parchment paper or silicone baking mats.
In a large bowl beat together the butter, sugars, and peanut butter until creamy and no lumps remain.
Mix in the egg and vanilla.
Add in the flour, baking soda and salt. Do a few stirs by hand first, then turn the mixer to a low speed and beat together until combined.
Turn off the mixer and stir in the quick oats and old-fashioned oats.
Form the dough into balls about with about 1 - 1.5 tablespoons each. They'll be about the size of a ping pong ball. Place 2 inches apart on a lined cookie sheet. Do not flatten.
Bake 1 sheet at a time for 9-12 minutes in the middle of the oven, or until the tops are just set.
Remove from the oven. Cool cookies on the cookie tray for 5-10 minutes, then transfer to a cooling rack and continue cooling.

Notes

Peanut Butter: I highly recommend using commercially prepared smooth peanut butter and not using natural or homemade. You don't want to use peanut butter where the oil sits on the top, as it will lead to different amounts of oil in the batter and therefore inconsistent results.
Oats: I used a combination of quick oats (not instant oats) and old-fashioned oats (AKA large rolled oats). You can substitute the quick oats with more old-fashioned oats or the the old-fashioned oats with more quick oats. Make sure to use 1 ¼ cups in total.
Chilling the Dough: This is not necessary in this recipe but will result in thicker cookies if you choose. After making the dough, wrap the bowl in plastic and place in the fridge for up to 48 hours. Then bake as directed in the recipe.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 24 equal-sized cookies.
Storage: Store cookies in an airtight container for up to 5 days.

Nutrition