Peanut Butter Oatmeal Cookies

Why You’ll Love This Recipe

Peanut Butter Oatmeal Cookies combine the rich, nutty flavor of peanut butter with the hearty texture of oats for a chewy, satisfying treat. Perfect with a glass of milk or packed in a lunchbox, these cookies offer just the right balance of sweet and savory. They’re easy to make, freezer-friendly, and always a crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

old-fashioned rolled oatspure peanut butter (creamy or crunchy)unsalted butterbrown sugarsugareggsvanilla extractbaking sodasaltoptional mix-ins: chocolate chips, raisins, or chopped peanuts

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the peanut butter, butter, brown sugar, and sugar until smooth and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the oats, baking soda, and salt.

Gradually add the dry mixture to the wet ingredients, mixing until fully incorporated.

Fold in any optional mix-ins like chocolate chips or raisins.

Scoop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.

Gently flatten each dough ball with a fork for a crisscross pattern or leave as-is for a thicker cookie.

Bake for 10-12 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 24 cookies.Preparation time: 15 minutesBaking time: 10-12 minutesCooling time: 10 minutesTotal time: 35-40 minutes

Variations

Use almond or cashew butter as an alternative to peanut butter.

Add cinnamon or nutmeg for extra warmth and spice.

Include shredded coconut or chopped dried fruit for added texture.

Dip half of each cookie in melted chocolate for a decadent touch.

storage/reheating

Store in an airtight container at room temperature for up to 5 days.For longer storage, freeze in a sealed bag for up to 2 months.To reheat, microwave cookies for 10 seconds for a fresh-baked feel.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be softer and less chewy.

Can I make these cookies gluten-free?

Yes, just use certified gluten-free oats and ensure your other ingredients are gluten-free.

Is it okay to reduce the sugar?

You can reduce the sugar slightly, but it may affect the texture and spread of the cookies.

What type of peanut butter is best?

Natural or traditional creamy peanut butter both work, but avoid overly oily or dry varieties.

Can I add protein powder?

Yes, you can substitute a small portion of the oats or flour with protein powder, but adjust liquids as needed.

Why are my cookies dry?

Make sure not to overbake and consider using a bit more peanut butter or an extra egg yolk for moisture.

How do I keep the cookies soft?

Store them with a slice of bread or apple in the container to retain moisture.

Are these cookies safe for kids?

Yes, just ensure there are no peanut allergies.

Can I double the batch?

Absolutely, just use a larger mixing bowl and adjust baking sheets accordingly.

What’s the best way to freeze them?

Place baked cookies in a single layer on a tray to freeze, then transfer to a freezer bag.

Conclusion

Peanut Butter Oatmeal Cookies are a hearty, flavorful snack that delivers on comfort and taste. Whether you’re baking for a quick dessert, a lunchbox treat, or a sweet gift, these cookies are as dependable as they are delicious. Simple to make and endlessly customizable, they’re sure to become a go-to in your baking repertoire.

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