Peanut Butter Oatmeal Cookies

Let's talk about cookies. Peanut Butter Oatmeal Cookies to be exact!

I mean I think it's safe to say that I've pretty much covered the cookie realm. Gooey Crinkle Cookies. Molasses Cookies. Breakfast Cookies. Chocolate Chip Cookies. I love a good chewy cookie. Anything that's slightly undercooked in the middle is the name of the game. Crispy on the outside, chewy on the inside - it's my idea of perfection and these Peanut Butter Oatmeal Cookies fit the bill.

Cookies are my favorite way to say thank you. To say I love you. To say, thanks for being awesome. I suppose it's safe to say that if I need to gift someone something, it's more than likely going to be a cookie! These peanut butter oatmeal cookies are beyond easy to make too! They are a Peanut Butter Cookie meets Perfect Oatmeal Chocolate Chip Cookie. And if you're feeling extra fancy, you can give them a quick drizzle of chocolate once they are done baking/cooling because the addition of chocolate is ALWAYS a good idea!

Gobble them up and pass them out in one sitting / or pop them in a zip top bag and store them in the freezer for when your sweet tooth strikes. They keep for about 2 months in the freezer, although full transparency... I've never had them on hand for more than a week or so. Somebody (me) just polished them off very very quickly!

Peanut Butter Oatmeal Cookies

Author: Gaby Dalkin

4.9 from 11 votes

I love a good chewy cookie. Anything that’s slightly undercooked in the middle is the name of the game. Crispy on the outside, chewy on the inside – it’s my idea of perfection and these Peanut Butter Oatmeal Cookies fit the bill.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Dessert, Snack

Cuisine American

Servings 36 cookies

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Ingredients

  

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• ▢ ½ cup butter at room temperature
• ▢ 1 cup brown sugar
• ▢ 1 large egg
• ▢ 1 ½ teaspoon pure vanilla extract
• ▢ ½ cup smooth peanut butter
• ▢ 1 cup all purpose flour
• ▢ ½ teaspoon baking soda
• ▢ 1 pinch kosher salt
• ▢ 1 cup old fashioned oats
• ▢ melted chocolate optional

Instructions

 

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• In a large stand mixer, cream together the butter and sugar for 2-3 minutes.
• Add in the egg and vanilla and mix until well combined. Be sure to scrape down the sides of the bowl.
• Add the peanut butter and mix.
• Add the flour, baking soda and salt and mix until the flour is just combined.
• Remove the bowl from the stand mixer and fold in the oats.
• Using a medium sized cookie scoop, scoop 12 cookies onto each baking sheet. Bake for 12 minutes and then remove from the oven. If you don't want a chewy center, bake the cookies for about 13 - 14 minutes. Once the cookies are removed from the oven, let them sit on the baking sheet for a few more minutes before transferring them to a cooling rack.
• Repeat the process with any remaining dough and store the cookies in an air tight container.
• Drizzle with melted chocolate if needed.

Notes

Gobble them up and pass them out in one sitting / or pop them in a zip top bag and store them in the freezer for when your sweet tooth strikes. They keep for about 2 months in the freezer, although full transparency… I’ve never had them on hand for more than a week or so.

Nutrition Information

Calories: 91kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 56mg | Potassium: 43mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 86IU | Calcium: 10mg | Iron: 0.4mg

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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking