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! 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
- 1/2 cup butter at room temperature
- 1 cup brown sugar
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1/2 cup smooth peanut butter
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1 pinch kosher salt
- 1 cup old fashioned oats
- melted chocolate optional
- 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.