Peanut Butter Oatmeal Cookies
Our extra easy peanut butter oatmeal cookies combine two classic cookies into one soft and chewy fan favorite!
Servings: 24
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ¾ cup sugar
- 1 cup creamy peanut butter
- 2 eggs
- 1¾ cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup quick oats
Instructions
- Preheat oven to 350°F.
- In kitchen-aid (or large bowl) cream 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 a cookie scoop. Use a fork to press a crisscross pattern on the top of each cookie (so they bake more evenly) and place it onto a cookie sheet.
- Bake for 12-14 minutes. Pull the cookies out of the oven just as the edges are browning. Leave them on the baking sheet for a few minutes to allow them to finish baking and begin to cool before transferring them to a wire rack to finish cooling off. ENJOY!
Video
Notes
Optional mix-ins. Add ½-¾ cup raisins, chocolate chips, or chopped nuts.
Store the dough. Cover the bowl with plastic wrap and store for 1-2 days before baking, or freeze for up to 3 months. See How to Freeze Cookie Dough for tips.
Store baked cookies in an airtight container for 3-4 days (add a piece of white bread to help keep them soft longer) or freeze for 2-3 months.
Nutrition
Calories: 241kcal | Carbohydrates: 26g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 260mg | Potassium: 111mg | Fiber: 1g | Sugar: 16g | Vitamin A: 255IU | Calcium: 20mg | Iron: 0.9mg