Easy Peanut Butter Oatmeal Cookies
Classic, chewy peanut butter oatmeal cookies that are quick to make and crowd-pleasing.
Servings: 24 servings
Ingredients
- 1 cup salted butter softened (8 oz, 2 sticks)
- 1 cup peanut butter 264 g; creamy or chunky, not natural peanut butter
- 1 cup brown sugar 200 g
- 3/4 cup granulated sugar 150 g
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour 180 g
- 1 1/2 cup quick-cooking oats
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line three baking sheets with parchment paper or silicone mats.
- In a large bowl or the bowl of a stand mixer, beat the softened butter, peanut butter, brown sugar, and granulated sugar until well combined and fluffy, about 30 seconds to 1 minute.
- Add the eggs and vanilla extract and beat until fully incorporated.
- Stir in the flour, quick-cooking oats, baking soda, and salt until just combined and a sticky dough forms; use a wooden spoon if mixing by hand.
- Scoop golf-ball-sized portions of dough (about 1.5 tbsp–2 tbsp) onto the prepared baking sheets, spacing about 8 per sheet so cookies can spread.
- Bake for 12–15 minutes, until edges are browned and tops look mostly set; bake a bit longer for crisper cookies.
- Let cookies cool on the baking sheet until firm enough to transfer, then move to a cooling rack to finish cooling.
Equipment
- Mixing Bowl
- stand mixer or hand mixer (optional)
- wooden spoon or spatula
- Measuring cups and spoons
- Baking Sheets
- Parchment paper or silicone baking mats
- cookie scoop (golf-ball sized) or spoon
- cooling rack
Notes
- If using old-fashioned oats, pulse 2 cups in a food processor until slightly chopped and measure 1 1/2 cups.
- Quick-cooking oats give a chewier, more uniform texture.
- Add up to 2 cups chocolate or peanut butter chips after mixing in the oats if desired.