Peanut Butter Oatmeal Cookies
Soft and chewy peanut butter cookies—with no chill time! This cookie recipe features a simple ingredients list of pantry staples, creamy peanut butter, and quick oats. This recipe was adapted from my Crumbl Copycat Recipe for Peanut Butter Bar Cookies originally published at Bellewood Cottage.
Servings: 22 cookies
Calories: 128kcal
Ingredients
- 8 tablespoons unsalted butter, room temp 4 ounces
- ½ cup light brown sugar, packed 3.5 ounces
- ⅓ cup granulated sugar 2.3 ounces
- ½ cup creamy peanut butter (see notes) 4.5 ounces
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour 3.75 ounces
- ½ cup quick cooking oats 2 ounces
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, use a hand mixer with beaters to cream together the softened butter and sugars. Beat until totally combined, smooth, and a bit fluffy, about 2-3 minutes.
- Add the peanut butter, egg, and vanilla extract and beat until combined.
- Sprinkle the flour, quick oats, baking soda, and salt over the mixture and beat until just combined, then use a spatula to scrape the sides of the bowl and incorporate any remaining streaks of flour. The dough will be soft and a bit sticky.
- Use a 1.5 tablespoon scoop (a #40 scoop) to scoop cookies and arrange them on the lined baking sheets (keep the scoops of dough about 1.5-2” apart). Bake the cookies one sheet at a time for 10-11 minutes until the cookies have a lightly crackled top and the edges are just beginning to turn golden. Don’t overbake or the cookies will dry out.Cool on the cookie sheets for a few minutes and then transfer to a cooling rack to finish cooling.Note: If you would like to to bake two cookie sheets at a time, simply rotate sheet pans and switch pans from top to bottom and bottom to top at the halfway point of baking.
Notes
Notes about peanut butter: Stick with conventional peanut butter (not "organic" or "natural") for this recipe. I have not tested this recipe with organic or natural varieties, but if you try it, please feel free to leave future bakers a note in the comments!
Storing the cookies: Store cookies at room temperature in an air-tight container for up to three days. Freeze in freezer-safe packaging for up to three months (note that I have found that the length of time cookies stay fresh when frozen really depends on your freezer).
Size: This recipe for peanut butter oatmeal cookies makes 22 cookies that measure about 2.5" in diameter.
Nutrition
Calories: 128kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 56mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 138IU | Calcium: 11mg | Iron: 0.5mg