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
Ingredients
- 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
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Thank you, Gaby! Delicious cookies. I used coconut flour because it's all had and mixed them up with just a fork. I also didn't see it was supposed to make 36 and made 12 big cookies. I'm not an experienced baker, but I'd recommend squishing them down if you don't have a mixer because mine didn't flatten out much. And add chocolate chips and blueberries. Yum!
Can the dough be frozen for these?
yes!
How many grams of sugar are in these cookies?
132 grams brown sugar
Made the dough for these last night. Screwed up, doubled the peanut butter, so ended up doubling the entire recipe. Chilled the dough overnight. Scooped it out and rolled it this morning (about 30g per dough ball gave me 45 cookies). Baked at 350 for 14 mins. They look nice and thick, wife says they're soft when warm. Bottoms browned just enough, not crunchy. Oats don't show through like your photos, but wife says the texture is good. "Peanut butter cookies usually fall apart, but the oats in these keep it together." She initially said she didn't think they were sweet enough, but after finishing the cookie changed her mind. She also suggested adding chocolate chips (like she does for everything!).
LOVE the addition of chocolate chips!
I made these exactly according to the instructions and they just crumbled when touched. Never took cookie shape and I had to cook them twice as long. What did I do wrong? They seemed like they needed some kind of liquid. But I am not a baker so I dont know.
I used two eggs because it was a little dry and they came out perfect, I just got done making them 🙂
Light brown sugar or dark brown sugar?
either or!
The cookies were tasty but turned out much thicker -- I didn't have access to an electric mixer of any sort so I had to rely upon beating the batter by hand but I used the exact quantities and followed the order precisely. I used the tines of a fork to create the traditional "crisscross" pattern and flattened the cookies slightly, but they didn't flatten any more in cooking. And it yielded only about 26 cookies, not 36. So I'll try again when I have access to a mixer and see if that step makes a difference so I can get thinner, crisper cookies.
I ended up with thicker cookies that didn't flatten at all and I used my kitchen aid so I'm not sure what I did wrong
Hey Abby! Have you ever tried tapping the pan after them come out of the oven. That gets them to compress a little bit and makes them thinner! It's my favorite trick.
Delicious. Easy to make. Thanks.
These were fantastic. One of the best cookies I've ever made and very simple.
Hello! Can i substitute all-purpose flour with oat flour that i grind from oat? And if I'm gonna make half of this recipe, i just have to half all the amount of ingredients including baking soda, right?
Hey Lily, I haven't tested it with oat flour so I can't say if that works perfectly. If you try it, please let us know. And yes, if you were going to cut it in half, all the ingredients would be reduced by 50%!
Im notastickler to absolutes ,i go by feel ,when it comesto measuring ,,but i gave ur recipe a go an its heaven
I, too, had to add a little milk to the dough in order to help it come together. I used natural peanut butter, which I think was a little dry. Made with a peanuts-only nut butter produces a not overly sweet cookie, so the chocolate chips were a great addition. I think this dough, minus the chips, would work nicely in jam thumbprint cookies, too. Thanks for sharing this one!
Love your butter oatmeal cookies! We can't wait try these oatmeal cookies!
You have used kitchenaid stand mixer to mix cream, butter and sugar. I live in Indonesia and want to purchase kitchenaid stand mixer. Please tell me, what is Official kitchen aid website in Indonesia?
unsure what it is in Indonesia - but I always order everything through Amazon!
Actually i have to pay in Indonesian currency and amazon do not have any website in Indonesia. That's why i was asking for kitchen aid official website.
I make a ton of cookies but never oatmeal- not my favorite. I stumbled onto this recipe and thought I would give them a try. I made two batches with one of them vegan for my dairy free kids. The only change that I made to the recipe -besides my vegan substitutes- was to add a splash of milk. I honestly cannot tell which batch is vegan and which is normal. These cookies are one of my favorite and this recipe is fantastic. Thanks for sharing!
These sound absolutely delicious but I was wondering approx. how many cookies does the recipe make? I know how fast cookies last in our house and I didn't want to double the recipe if it makes quite a bit with a normal batch! Thanks!
3 dozen!