Peanut Butter Oatmeal Cookies
Chewy peanut butter oatmeal cookies made with simple pantry ingredients. These easy cookies feature the perfect balance of rich peanut butter flavor and hearty oat texture.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
Ingredients
- 1 cup creamy peanut butter not natural or oily varieties
- 1 cup packed light brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 cup quick-cooking oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat peanut butter, brown sugar, egg, and vanilla until smooth and creamy, about 2 minutes.
- In separate bowl, whisk together old-fashioned oats, quick oats, baking soda, and salt.
- Add dry ingredients to peanut butter mixture. Stir with wooden spoon until just combined. Dough will be thick and slightly sticky.
- Scoop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart. Gently flatten each cookie slightly.
- Bake 10-12 minutes until edges are golden but centers still look soft. Cool on pan 5 minutes before transferring to wire rack.
Notes
- Use conventional creamy peanut butter, not natural varieties, for best texture
- Don't overbake for chewiest results - cookies continue to set while cooling
- Room temperature egg mixes more evenly into the dough
- Store in airtight container at room temperature up to 5 days