Easy Peanut Butter Oatmeal Cookies
Simple, chewy peanut butter oatmeal cookies made with butter, peanut butter, brown and granulated sugar, oats, and eggs. Quick to mix and bake for an easy treat.
Servings: 24 servings
Ingredients
Ingredients
- 1 cup 8 oz, 2 sticks salted buttersoftened
- 1 cup 264 g peanut buttercreamy or chunky are fine, not natural peanut butter
- 1 cup 200 g brown sugar
- 3/4 cup 150 g granulated sugar
- 2 large eggs
- 1 teaspoonvanilla extract
- 1 1/2 cup 180 g all-purpose flour
- 1 1/2 cupquick-cooking oats*
- 2 teaspoonsbaking soda
- 1/2 teaspoonsalt
Instructions
Instructions
- Preheat oven to 350°F. Position a rack in the center of the oven and line 2–3 baking sheets with parchment paper or silicone baking mats.
- In a large bowl or the bowl of a stand mixer, combine the softened butter, peanut butter, brown sugar, and granulated sugar. Beat on medium speed until well combined and fluffy, about 30 seconds to 1 minute. (If mixing by hand, use a sturdy spoon and beat until smooth.)
- Add the eggs and vanilla extract. Beat until fully incorporated and the mixture is smooth.
- Add the all-purpose flour, quick-cooking oats, baking soda, and salt. Mix on low speed or stir with a wooden spoon until just combined and a sticky dough forms. Do not overmix.
- Scoop golf-ball-sized portions of dough and place them on the prepared baking sheets, about 8 per sheet, spacing the portions about 2 inches apart (the cookies will spread).
- Bake on the center oven rack for 12 to 15 minutes, until the edges are browned and the tops look mostly set. For crisper cookies, bake until the tops look completely set and edges are more browned.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Repeat baking and cooling with any remaining dough, then enjoy.
Equipment
- Oven
- Mixing Bowl
- Stand mixer or hand mixer
- Measuring Cups and Spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Wire Rack
- Spoon or Cookie Scoop
Notes
Notes
*If you only have old-fashioned/rolled oats, you can use them as is and your cookies will have a slightly more oat-y texture to them. OR place 2 cups of old-fashioned oats into your food processor, pulse until most of the oats have been cut into smaller pieces and measure out 1 1/2 cups of the processed oats to use in the cookies.
To add chocolate or peanut butter chips, add 2 cups of chips to the dough after the oats have been stirred in.
*If you only have old-fashioned/rolled oats, you can use them as is and your cookies will have a slightly more oat-y texture to them. OR place 2 cups of old-fashioned oats into your food processor, pulse until most of the oats have been cut into smaller pieces and measure out 1 1/2 cups of the processed oats to use in the cookies.
To add chocolate or peanut butter chips, add 2 cups of chips to the dough after the oats have been stirred in.