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Easy Peanut Butter Oatmeal Cookies

These Easy Peanut Butter Oatmeal Cookies are quick, simple, and deliciously nutty with a chewy oat texture. Perfect for any occasion!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Cookies, Easy, Oatmeal, Peanut Butter, Quick
Servings: 24 servings

Ingredients

  • 1 cup salted butter softened
  • 1 cup peanut butter creamy or chunky
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups quick-cooking oats
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Instructions

  • Start by beating the softened butter, peanut butter, brown sugar, and granulated sugar together in a large bowl until the mixture is light and fluffy, about 3 to 5 minutes with an electric mixer on medium speed.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, quick-cooking oats, baking soda, and salt.
  • Gradually add the dry mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
  • Using a cookie scoop or tablespoon, drop rounded dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart.
  • Bake in a preheated 350°F (175°C) oven for 10 to 12 minutes, or until the edges start to turn golden but centers remain soft.
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Equipment

  • Mixing Bowls
  • Electric mixer or hand whisk
  • Measuring Cups and Spoons
  • Spatula
  • Baking Sheets
  • Cooling Rack
  • Scoop or spoon

Notes

  • Use quick-cooking oats for a softer cookie texture; old-fashioned oats will make cookies chewier.
  • Freeze baked cookies in an airtight container with parchment paper between layers for up to 3 months.
  • To freeze dough, portion onto a baking sheet, freeze until firm, then store in a freezer-safe bag; add 1-2 minutes to baking time when baking from frozen.
  • Do not overbake; remove cookies when edges are golden but centers still look soft to avoid dryness.
  • Try adding mix-ins like chopped peanuts or chocolate chips for extra flavor and crunch.