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Ultimate Peanut Butter Oatmeal Cookies - Chewy PB Oatmeal Cookie Recipe

These peanut butter oatmeal cookies combine creamy peanut butter and hearty oats for a perfect balance of chewy texture and rich flavor. They're versatile treats perfect for lunchboxes, after-school snacks, or cozy evenings with milk.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup creamy peanut butter
  • 1 cup old-fashioned rolled oats
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped peanuts (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
  3. Beat in the egg and vanilla extract until well combined. The mixture should be smooth and creamy.
  4. In a separate bowl, whisk together the oats, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. If using chopped peanuts, fold them into the cookie dough at this stage.
  6. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the chewiest cookies, don't overbake them. They should look slightly underdone when removed from the oven. Using natural peanut butter? Make sure to stir it well before measuring. The dough can be refrigerated for up to 3 days or frozen for up to 3 months.