Description
Incredibly soft, chewy, and perfectly balanced peanut butter oatmeal cookies — packed with rich peanut butter flavor, hearty oats, and just the right amount of sweetness for the ultimate classic treat.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup peanut butter chips or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat together butter, peanut butter, granulated sugar, and brown sugar until creamy and smooth.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in oats and optional chips until evenly distributed.
- Using a cookie scoop, drop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 9–11 minutes, or until edges are lightly golden but centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake — cookies continue to set as they cool.
- For extra chewy texture, slightly underbake and store in an airtight container with a slice of bread.
- You can substitute crunchy peanut butter for extra texture.
- Freeze cookie dough balls for up to 3 months and bake straight from frozen.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American