Hello everyone! Today I would like to share a simple but delicious recipe for peanut butter + oatmeal cookies that are big, soft and rich!
These cookies are the perfect combination of dense and rich peanut butter cookies, combined with chewy and soft oatmeal cookies, while being just as simple to make as either one.
You can mix in any kind of baking chips you would like too! I used pumpkin spice chips, but you can use dark chocolate, white chocolate, butterscotch, peanut butter, etc.
Also make sure to use regular rolled oats. Quick cooking oats will give them an odd texture, and steel-cut will too.
The chilling step is optional, but highly recommended. It not only improves the flavor, but also keeps them from spreading too much. You can use round oven-safe molds to keep them from spreading as well, like that ones linked below.
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Sheet Pans: https://amzn.to/3VyrMqt
Silicone Mats: https://amzn.to/3VnqihA
Cookie Rings: https://amzn.to/3z3NucQ
Offset Spatula: https://amzn.to/4b1QwvN
Medium Bowl: https://amzn.to/4bYmtGo
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Bench Scraper: https://amzn.to/4ecuAQq
Oatmeal Peanut Butter Cookies
Difficulty: Easy12
servingsBig, rich and chewy peanut butter oatmeal cookie!
Ingredients
3/4 cup (90g) all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
scant 1/2 tsp salt
1/2 cup (113/1 stick) salted butter, softened
1/2 cup (100g) granulated sugar
1/4 cup (55g) brown sugar, packed
1 egg
1/2 cup (130g) creamy peanut butter
1 tsp vanilla extract
1 cup (85g) old-fashioned rolled oats
1 1/4 cups (225g) baking chips of choice
Directions
- Line a baking sheet with parchment paper or a silicone mat and set aside. In the bowl of a stand mixer cream together the butter, sugar and brown sugar until light. Add in the egg, vanilla and peanut butter. Stir in the flour, baking powder, baking soda and salt until almost homogenous. Mix in the oats, then the baking chips, being careful not to overmix.
- Divide into balls using a 3-tbsp cookie scoop and place on the prepared sheet. Cover and chill for at least 2 hours, up to 24.
- Once ready, bake at 350F for 15-20 minutes or until golden browned on the edges and still a bit soft in the middle. Let cool and enjoy!
Recipe Video
Notes
- If you use unsalted butter, simply add a full 1/2 tsp of salt instead of a scant 1/2 tsp.
- I used pumpkin spice baking chips, but feel free to use anything you’d like!
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Thank you for viewing my recipe! If you have any questions or comments, please feel free to leave them below!
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