Chewy Oatmeal Peanut Butter Cookies
Sink your teeth into these irresistibly soft and chewy oatmeal peanut butter cookies, the perfect blend of hearty oats, creamy peanut butter, and a touch of sweetness from brown and granulated sugars. These cookies are quick to whip up with just 15 minutes of prep time and bake to golden perfection in under 10 minutes. With the option to stir in chocolate chips or raisins for extra indulgence, these treats offer a customizable twist to suit any craving. Ideal for on-the-go snacking or sharing with loved ones, their melt-in-your-mouth texture and rich nutty flavor will make them an instant favorite. Whether you're craving a nostalgic comfort food or a unique peanut butter cookie variation, this recipe is a must-try for both cookie enthusiasts and oatmeal lovers alike!
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Recipe Information
Ingredients
- 1 cup (softened) Unsalted Butter
- 1 cup Creamy Peanut Butter
- 1 cup (packed) Brown Sugar
- 0.5 cup Granulated Sugar
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- 1.25 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 2 cups Old-Fashioned Rolled Oats
- 0.5 cup Optional: Chocolate Chips or Raisins
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the softened butter, peanut butter, brown sugar, and granulated sugar. Cream the mixture together using a hand mixer or stand mixer on medium speed until it is smooth and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture. Beat on low speed until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until everything is just combined.
Using a spatula or spoon, fold in the rolled oats. If desired, also stir in chocolate chips or raisins for added flavor and texture.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them 2 inches apart on the prepared baking sheets.
Using the back of a fork, gently press down on each dough ball to slightly flatten it, creating a criss-cross pattern if desired.
Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are just starting to turn golden. The centers may look slightly underbaked — this ensures a chewy texture.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
5935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.7 g | 446% | |
| Saturated Fat | 157.9 g | 790% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 3451 mg | 150% | |
| Total Carbohydrate | 651.1 g | 237% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 393.2 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 586 mg | 45% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3262 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
