Peanut Butter Oatmeal Cookies
Perfectly soft and chewy on the inside, these Peanut Butter Oatmeal Cookies are the perfect snack. Not too sweet, they're perfect for both kids and adults.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cups all-purpose flour ((180g))
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter (room temperature (227g))
- 1 cup creamy peanut butter ((255g))
- ¾ cup packed light brown sugar ((165g))
- ¾ cup granulated sugar ((150g))
- 2 large eggs
- 2 teaspoons vanilla
- 2½ cups old-fashioned rolled oats ((280g))
Instructions
- 1
Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat.
- 2
In a medium bowl, whisk together flour, baking soda, and salt.
- 3
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and peanut butter on medium-low speed until smooth and well combined. Add the sugars and beat on medium speed until light and fluffy, about 2 minutes.
- 4
Beat in the eggs and vanilla on medium speed until well combined, stopping to scrape down the bowl as needed.
- 5
With the mixer on low, add the flour mixture, mixing just until almost combined. Scrape down the bowl and add the rolled oats. Mix just until combined.
- 6
Scoop roughly 2 tablespoons of cookie dough onto the baking sheet, placing each cookie about 2 inches apart.
- 7
For gooey cookies, bake for about 12 minutes or until the edges are set but the center still appears wet or shiny. For crispier-edged cookies, bake for about 15 minutes or until the edges and tops are lightly browned and the center is no longer shiny. Let cookies cool on the pan for 5 minutes. Remove and finish cooling on a wire rack.