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Chewy peanut butter oatmeal cookies on a baking sheet with a glass of milk.
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4.92 from 24 votes

Chewy Peanut Butter Oatmeal Cookies

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 22 cookies
Calories 132kcal
Author Kristine Underwood

Ingredients

  • 3/4 cup flour (all-purpose, spooned and leveled)
  • 3/4 cup rolled oats (may use quick-cooking oats for a smoother texture)
  • 3/4 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 (light or dark, packed)
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla extract

Instructions

  • Preheat oven 350 degrees and line 3 baking sheets with parchment paper or silicone baking mats.
  • In a medium bowl, whisk the flour, oats, baking soda, and sea salt together. Set aside.
  • In a large bowl, cream butter, peanut butter, brown sugar, and sugar together with an electric mixer on medium speed, until light colored and fluffy. About 1-2 minutes.
  • Add egg and vanilla and continue mixing for 1 minute, until smooth and combined (20-30 seconds).
  • Add dry ingredients to the wet and mix with a rubber spatula until just combined. The dough will be light, fluffy, and a little sticky.
  • (Optional, but worth it) Let the dough rest for 10–15 minutes to hydrate the oats and improve texture.
  • 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.
Notes
  • Don’t overbake these cookies. They’ll look slightly underdone in the center when you pull them out, that’s what keeps them chewy.
  • If your dough feels extra soft, your butter may have been too warm. A quick 10-minute chill will fix it.
  • For a a softer cookie that stays that way a little longer, add 1–2 tablespoons of milk to the dough.
  • A sprinkle of flaky sea salt on top right out of the oven is never a bad idea.
Nutrition
Serving: 1 cookie | Calories: 132kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 120mg | Potassium: 59mg | Fiber: 1g | Sugar: 9g | Vitamin A: 140IU | Calcium: 12mg | Iron: 0.5mg