Peanut Butter Oatmeal Cookies

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4.88 from 33 votes

Peanut Butter Oatmeal Cookies

A perfect blend of two classic cookies, these peanut butter oatmeal cookies are soft, chewy, and easy to make!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 156kcal

Author Yumna Jawad

Equipment

Ingredients

½ cup (1 stick) unsalted butter softened
½ cup packed light brown sugar packed
¼ cup granulated sugar
½ cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cup old-fashioned oats

Instructions

Preheat the oven to 350°F and line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars, then cream together on medium-low speed until light and fluffy, about 2-3 minutes. Add the peanut butter and continue mixing to combine. Then, add the egg and vanilla extract and mix on low speed until incorporated, about 1 minute.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients and mix until just combined. Add the oats and mix until just incorporated.
Using a 1.5 tablespoon spring-loaded cookie scoop, scoop a rounded amount of dough and place 2 inches apart on the prepared baking sheet. Lightly flatten the top of each cookie.
Bake for 10-12 minutes, or until the edges are just set and lightly golden.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Storage: After your peanut butter oatmeal cookies have cooled completely, transfer them to an airtight container, separating layers with parchment paper to prevent them sticking to one another. Store at room temperature. You can also freeze the baked cookies. Just put them in an airtight container or freezer bag and place in the freezer. They will last up to 3 months.

Nutrition