Two of everyone’s favorite cookies in one – these Peanut Butter Oatmeal cookies are soft, chewy and so delicious! They take regular PB cookies to a whole new level.
A perfect combo
Who here loves to enjoy a nice, warm Peanut Butter cookie every once in awhile?? I do!! Although they haven’t always been my favorite, I do enjoy PB cookies. They are usually chewy, tasty and the perfect combo of sweet and salty.
We recently saw a recipe for Peanut Butter Oatmeal cookies and knew we HAD to try them. I mean, we are mildly obsessed with our Coconut Oatmeal Cookies and knew that oats would be an amazing addition to these cookies. Boy, am I glad we tried them because I think I can officially say they’re my favorite peanut butter cookies!!
Oatmeal cookies have always been a hit in our house, but combining two of our favorite cookies into one made for an even better recipe. OATS were definitely perfect for this cookie recipe making them soft, delicious and quite irresistible.
How to make Peanut Butter Oatmeal Cookies:
We love that these cookies are simple and delicious. As I mentioned above, the dough is so good and addicting, so don’t say we didn’t warn you.
To make these cookies it takes just a few simple steps. They’re so simple even the kids can help out. Here is what you gotta do…
WET INGREDIENTS. In kitchen-aid (or large bowl) cream together butter, sugars and peanut butter until smooth. Add eggs one at a time and beat until well blended.
DRY INGREDIENTS. In a separate bowl, combine the flour, baking soda, and salt. Stir into the creamed mixture. Mix in oats until just combined.
SCOOP & BAKE. Scoop with cookie scoop onto cookie sheet. If you want criss cross patterns on your cookies (typical of a peanut butter cookie), lightly press a fork on top of the dough to make criss cross imprints. Bake at 350°F for 12-15 minutes.
- Stay away from natural peanut butter. Use Skippy, JIF, generic store brand or something similar.
- To add texture, use crunchy peanut butter
- To change up the taste, try adding chocolate chips or a ½ tsp of cinnamon.
- Chill the dough before scooping it. This will help make a nicely baked outside and a soft chewy inside.
How to store/Freeze
Baked Cookies: Keep baked cookies in an airtight container on the counter for about 4 days. To keep the cookies even fresher, place a slice of bread in the container as well. To freeze them, allow cookies to completely cool. Place in a freezer safe container separating layers with parchment paper. Freeze for up to 3 months.
Dough: You can store cookie dough in the fridge. Cover the bowl with plastic wrap and store for 1-2 days before baking.
To keep the dough even longer, flash freeze it by scooping dough balls onto a baking sheet. Freeze for about 2 hours. Transfer dough balls to a freezer safe container, label and freeze for up to 3 months. When baking, place the desired amount of cookies on a sheet, let thaw for about 30 minutes and bake according to recipe directions.
We sure do love making cookies! It’s something the kids can easily help with and we are so glad we have another go-to cookie recipe to add to our ever-growing list.
Even though you may not regularly add oats to your PB cookies, I want you try it out. I think you’ll enjoy way more than you think. 😉
For more peanut butter cookies, check out:
- Peanut Butter Cup Cookies
- Classic Peanut Butter Cookies recipe
- Peanut Butter Kiss Cookies
- Chewy Peanut Butter Cookies
- Mini Peanut Butter Cookies
- 3 Ingredient PB Cookies
- Peanut Butter Cornflake Cookies
Peanut Butter Oatmeal Cookies Recipe
- Preheat oven to 350.
- In kitchen-aid (or large bowl) cream together butter, sugars and peanut butter until smooth. Add eggs one at a time and beat until well blended. Add vanilla.
- In a separate bowl, combine the flour, baking soda, and salt. Stir into the creamed mixture.
- Mix in oats until just combined and scoop with cookie scoop onto cookie sheet.
- Bake for 12-14 minutes and ENJOY!
Recipe adapted from AllRecipes.com.