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
This is my absolute favorite cookie recipe, I cannot get enough of them! They are perfect as they are or with add ins such as chocolate chips or jammies Jam bits. Love them
I love this recipe. I have made it over and over again for the last 5 years. It has become my favorite peanut butter cookie. Thank you so much for your creativity.
How would I adjust the ingredients if I were to not add the oats??
Thank you!!
That chocolate drizzle on top is the perfect finishing flavor touch!
Hi, I only have almond or cashew butter. Do you think either of those would work?
absolutely!
Made these last week with my kids and they were delicious! We didn’t add the chocolate and they totally hit the spot for a sweet treat.
I came here looking for either a PB cookie recipe or oatmeal recipe and found this jewel. It was delicious!!! Will make again. Perfect as is!
these are so delicious ! they satisfy a butterfinger craving without all the junk ~ i substituted king authors gluten free flour & mixed some chopped some milk chocolate right in, so good 🙂 thank you gaby! xo
Wondering if I can sub self rising flour and eliminate the Baki g soda? Grocery stores have been out of flour and all I have in my Quarantined pantry is self rising?
Thoughts?
#stayathome
I haven't tried it but I think it would work!! Please report back! Would love to know how it goes!
This is a new one for me. Will be trying out this weekend!
My family loved these cookies and they are super easy and quick to make!! MMM MMM MMM
Mine didn’t spread like yours in the pic did. How many grams is a cup when you measure?
What is a medium-size scoop? Since this recipe yields 36 cookies, my batch yields 19g dough per cookie. So I used a 1.25" diameter (1 tbsp. capacity) scoop. Have not baked it yet so hope these cookies will expand during baking.
These Cookies are absolutely delicious.
Just as described crisp on the outside chewy in the middle.
Simple to make. Ingredients are all staples in my kitchenlove the flavor
Perfect recipe. Cookies are delicious. Thank you
Thanks for this recipe!
I used half of it, but still used 1 egg. (Many people here said that it was too dry and added some milk, and someone added another egg so I thought still using 1 egg should be fine.) It wasn't dry at all!
It turned out pretty well! It was a bit messy and oily, but that was too be expected...
I didn't have enough brown sugar so I used random combination of a little bit of brown sugar, cane sugar, and granulated sugar. And I used a little less than 1/2 cup.
Instead of 18 cookies I got 15, and they were smaller than the ones in the pictures.
For the nice oats on the surface of the cookie, I added a sprinkle on each before baking them. Had a nice texture! I ate some while they were still warm and it was soft and kind of crumbly. I ate another later after it had cooled a bit and it was harder and had more texture.
Great recipe!