Guess what, my friends? I’ve found the ultimate comfort snack. It is, of course, a cookie. Check out these chewy peanut butter oatmeal cookies! They’re the perfect mix between a traditional peanut butter cookie and an oatmeal cookie (but there are no raisins – yay!). They’re an absolute must-try for anyone with even half half a sweet tooth.
The Goodness of Chewy Peanut Butter Oatmeal Cookies
Let’s start with the most important aspect of these cookies-just how good they are! These peanut butter oatmeal cookies have a soft, chewy interior with a slightly crisp edge. And then there’s the unmistakable nutty richness of peanut butter, and the hearty, wholesome texture of rolled oats. Each bite is so full of flavors and textures, they’ll have you reaching for seconds (and thirds).
If you ask me, the thing that make these cookies so exceptional is the combination of ingredients. Peanut butter brings a creamy, savory note to balance out the sweetness of the cookie dough. And the oats not only add chewiness, but also provide a subtle nutty flavor and a hint of earthiness. These cookies are both satisfying and comforting. They. Are. Incredible.
Baking Your Own Chewy Peanut Butter Oatmeal Cookies
Now that we’ve established why these cookies are heavenly, it’s time to talk about the fun part-making them. Here’s the ingredients you’ll need to make a batch:
- 3/4 cup flour
- 3/4 cup rolled oats
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup peanut butter, smooth
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
The Simple Process to Make the Cookies
- Preheat your oven to 350°F (175°C) and line 3 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, rolled oats, baking soda, and sea salt and set aside.
- In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
- Beat in the egg and vanilla extract and mix until fully incorporated.
- Add the dry mixture to the wet ingredients and mix to combine, but don’t over-mix.
- Using a 2 TBS cookie scoop scoop the dough onto linked baking sheets, 2 inches apart.
- Bake for 10-11 minutes or until the edges are golden brown but the centers are still soft. The cookies will puff up slightly during baking, but should not be brown on top.
- Allow the cookies to cool on the baking sheet for a 5 minutes before transferring them to a wire rack to cool completely.
TOOLS YOU’LL NEED
Here’s a Fun Idea!
These cookies are the perfect size and hearty texture to make Ninja Creami Vanilla Ice-Cream cookie sandwiches. Let your ice-cream warm slightly so it softens. Then, using a cookie scoop, scoop ice-cream onto the center of one cookie, gently press another cookie on top and press flat. Stack the cookie sandwiches in rows inside a Ziplock bag or airtight container and freeze.
Storing Your Cookies
So, you’ve baked a batch of these irresistible cookies, but what if you can’t devour them all in one go? No problem! Here are my best tips on how to store them for lasting freshness.
- Room Temperature: If you plan to consume the cookies within a few days, store them in an airtight container at room temperature. You can place a slice of bread inside the container to help maintain their soft, chewy texture.
- Freezing: To keep your cookies fresh for an extended period, consider freezing them. Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 3months.
- Thawing: When you’re ready to enjoy a frozen cookie, simply let it thaw at room temperature for about 30 minutes, and it will be just as delicious as the day you baked it.
Questions About This Recipe
These chewy peanut butter oatmeal cookies are the epitome of homemade comfort and indulgence. So, roll up your sleeves, preheat that oven, and let the aroma of these peanutty (I just made that up, but I like it!) cookies fill your kitchen. Bake, share, and savor the joy they bring-because there’s truly nothing quite like the magic of homemade chewy peanut butter oatmeal cookies!
Chewy Peanut Butter Oatmeal Cookies
- 3/4 cup flour
- 3/4 cup rolled oats (may use quick-cooking oats for a smoother texture)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup peanut butter (smooth or crunchy – not natural peanut butter)
- 1/2 cup brown sugar (packed)
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
- Preheat oven 350 degrees and line 3 baking sheets with parchment paper or silicone baking mats.
- In a medium size bowl whisk together the flour, rolled oats, baking soda, and sea salt and set aside.3/4 cup flour, 3/4 cup rolled oats, 1 tsp baking soda, 1/2 tsp sea salt
- In a large bowl, cream butter, peanut butter, brown sugar, and sugar together with an electric mixer until light colored and fluffy. About 1-2 minutes.1/2 cup unsalted butter, 1/2 cup peanut butter, 1/2 cup brown sugar, 1/3 cup sugar
- Add egg and vanilla and continue mixing for 1 minute, until smooth.1 egg, 1 tsp vanilla extract
- Add dry ingredients to the wet and mix with a rubber spatula until just combined. The dough will be light, fluffy, and sticky.
- Using a 2 TBS cooke scoop, scoop dough onto lined baking sheets. Bake one pan at a time, in the center of the oven for 10-11 minutes, rotating the pan halfway through to ensure even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.