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Chewy Peanut Butter Oatmeal Cookies
Chewy Peanut Butter Oatmeal Cookies
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Prep Time:
10 minutes
Cook Time:
14 minutes
Total Time:
84 minutes
Upgrade your oatmeal cookies with peanut butter for a chewy twist anytime.
Ingredients:
  • 3 1/2 cups (390g) old-fashioned rolled oats
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups (325g) light brown sugar, lightly packed
  • 1 cup (280g) smooth peanut butter (not all-natural)
  • 1 cup (228g) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
Instructions:
  • Combine the dry ingredients: In a medium bowl, stir together oats, flour, baking soda, baking powder, and salt until well combined. Set aside.
  • In a stand mixer bowl with a paddle attachment, combine sugar, peanut butter, and butter. Beat on medium-high for 2 minutes, scraping the sides occasionally until creamy. Mix for another minute until smooth, fluffy, and lighter in color. Alternatively, use a large bowl with a hand mixer. Don’t skip scraping the bowl!
  • Add the eggs and vanilla: Scrape down the bowl. While mixing on medium-high, slowly add vanilla, followed by eggs one at a time. Ensure each egg is fully mixed in before adding the next. Pause to scrape the bowl between each addition. Beat for an additional 30 seconds until fluffy and well combined.
  • Incorporate dry ingredients gradually: While the mixer is on low speed, slowly add the dry ingredients. Once all the flour mixture is incorporated, pause the mixer to scrape the bottom and sides of the bowl. Beat the batter for an additional 10 seconds or until fully combined. Aim for a light-colored, fluffy dough.
  • Using a 3-tablespoon cookie scooper or large spoon, scoop out the cookie dough onto a baking sheet, leaving approximately 2 inches of space between each cookie. You can place 8 cookies on a 9x13-inch baking sheet. Expect around 24 cookies. If low on baking sheets, stack the cookies on a large plate for chilling and transfer them to the baking sheet when ready to bake.
  • Allow the cookie dough to chill in the refrigerator for 1 hour after scooping.
  • Preheat the oven to 350°F with 20 minutes remaining for the cookie dough to chill. Position the oven rack in the center.
  • Bake the cookies until golden brown for 14 minutes after removing them from the refrigerator.
  • Cool the cookies: Move the baking sheet to a wire rack and let the cookies cool completely. Store them in an airtight container with parchment paper between layers for up to 3 days to prevent sticking. Enjoy and don't forget to rate the recipe!

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