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Made with two sorts of peanut butter and quick-cooking oats, these chewy peanut butter oatmeal cookies are the right after-school snack.
Peanut butter is a favourite ingredient that all the time makes me consider being a child. Apart from reminding me of PB&J sandwiches, it all the time makes me consider no-bake cookies, peanut butter blossoms, and peanut butter cup cookies – all of that are longtime favorites of mine.
As an grownup, I adore it in every thing from peanut butter banana bread to peanut butter pie and chocolate-covered peanut butter balls, too.
So it simply is smart that these huge, chewy peanut butter oatmeal cookies are completely my jam. (Get it?)
My chewy peanut butter oatmeal cookies
In the event you love my peanut butter sandwich cookies, then I’ve obtained nice information for you about this recipe: you’re gonna adore it, too.
I really like the mix of peanut butter and oats in these sandwich cookies. There’s one thing in regards to the richness of peanut butter that pairs completely with hearty oats. So that you shouldn’t be stunned that my household loves these peanut butter oatmeal cookies.
This recipe takes peanut butter cookies to the following degree with quick-cooking oats AND peanut butter chips.
Yep, that’s proper. There are TWO sorts of peanut butter in these infants for double the peanutty goodness.
These cookies are huge and chewy and are nice for an after-school snack, street journeys, vacation cookie platters, and a lot extra.
How you can make peanut butter oatmeal cookies
In the event you’ve made my different drop cookie recipes, you’ll be aware of the method for making these peanut butter oatmeal cookies.
Elements you’ll want
For this recipe, you have to:
- 1 cup room-temperature unsalted butter
- 1 cup granulated sugar
- 1 cup frivolously packed gentle brown sugar
- 1 1/2 cups creamy peanut butter
- 2 giant eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon tremendous sea salt
- 1 1/2 cups quick-cooking oats
- 1 (10-ounce) bag Reese’s Peanut Butter Chips
- flaky sea salt for sprinkling on high (non-obligatory)
Earlier than you begin baking, be sure you know learn how to measure flour and learn how to cream butter and sugar accurately. Getting these steps appropriate will assist your cookies end up excellent each time!
A mixture of brown and granulated sugar assist give these cookies their chewy texture and wealthy taste. If you’re out of brown sugar or if yours has hardened within the pantry, take a look at my recommendations on learn how to make a brown sugar substitute and learn how to soften brown sugar.
Be sure to seize creamy peanut butter for these cookies, not crunchy. You’ll additionally need to choose up a bag of peanut butter baking chips. I want the Reese’s model, however be happy to make use of whichever model you favor.
(You may as well strive making DIY peanut butter chips if you happen to like!)
The of entirety on these peanut butter oatmeal cookies is a bit sprinkle of flaky sea salt proper as they arrive out of the oven. It completely offers these cookies a gourmand really feel.
Making this recipe
The dough for these peanut butter oatmeal cookies wants to sit back within the fridge earlier than baking, so be sure you plan forward for these.
To make the dough, begin by creaming collectively the butter, sugar, and brown sugar with the peanut butter till gentle and fluffy. It will take about 3 minutes.
Combine within the eggs separately, adopted by the vanilla, and blend till effectively mixed.
In a separate bowl, sift collectively the flour, baking soda, and salt. Slowly add this to the butter combination till simply mixed, then combine within the oats and fold within the peanut butter chips.
Cowl and chill the dough for at the least 3 hours. You may as well maintain it within the fridge for as much as 2 days earlier than baking.
While you’re able to bake your peanut butter oatmeal cookies, use a giant (3-tablespoon) cookie scoop to scoop the dough onto lined baking sheets. If the dough has been within the fridge for for much longer than 3 hours, you could must let it sit at room temperature for a bit earlier than you’ll be able to scoop it out.
Bake the cookies at 350°F for 16-18 minutes; you need the perimeters to be golden. In the event you like, sprinkle the tops of the cookies with a little bit of the flaky salt as quickly because the cookies come out of the oven.
Let the cookies cool on the baking sheet for about 5 minutes earlier than transferring them to a wire rack to complete cooling.
Storage ideas
Peanut butter oatmeal cookies will maintain in an hermetic container at room temperature for as much as 3 days. You may as well freeze them in an hermetic container or zip-top freezer bag for 1-2 months.
If you wish to freeze the dough, I counsel freezing it already portioned so you’ll be able to simply seize as many dough balls as you need and bake them. I stroll you thru that course of in my publish on learn how to freeze cookie dough.
FAQs
I used common JIF for these peanut butter oatmeal cookies, however I’ve additionally made them with the no-stir pure JIF earlier than.
If you wish to use pure peanut butter, I do not suggest utilizing the sort that’s simply floor peanuts which you could typically get made in-store at locations like Complete Meals. In my expertise, it isn’t clean sufficient for utilizing in baked items like this.
Search for peanut butter chips within the baking aisle close to the chocolate chips. Whereas the Reese’s model is my private favourite, your retailer might carry different manufacturers as effectively.
Once I’m out of quick-cooking oats and solely have old style oats, right here’s my trick:
Pop the old style oats right into a mini meals processor and pulse them a couple of occasions, simply to interrupt them down a bit. This helps the feel be extra like fast oats. Then measure out the quantity of oats you want and proceed with the recipe.
If you wish to use a medium (1.5 tablespoon) cookie scoop, you’re going to get about 60 cookies. Bake them for 12-Quarter-hour at 350°F.
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Within the bowl of a stand mixer fitted with the paddle attachment or in a big bowl with an electrical mixer, cream butter, sugar, brown sugar and peanut butter till gentle and fluffy – about 3 minutes. Beat in eggs separately and add vanilla extract, mixing till integrated.
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In a big bowl, sift collectively flour, baking soda and salt. Progressively add the dry substances to the butter and sugar combination and blend till completely mixed. Combine in oats and fold within the peanut butter chips. Cowl and chill dough for at the least 3 hours or as much as 2 days.
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When able to bake, preheat the oven to 350°F and line baking sheets with parchment paper. You could must let the dough relaxation at room temperature for 30-40 minutes earlier than you’ll be able to scoop the cookies out.
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Utilizing a big cookie scoop (3 tablespoons), scoop cookie dough onto ready baking sheets, leaving a couple of inches between every cookie. Bake in preheated oven for 16-18 minutes, or till edges are golden brown. If desired, instantly sprinkle every cookie with a bit flaky sea salt.
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Enable cookies to chill on cookie sheets for five minutes earlier than transferring to wire racks to chill utterly.
Retailer cooled cookies in an hermetic container at room temperature for as much as 3 days.
Serving: 1cookie, Energy: 224kcal, Carbohydrates: 24g, Protein: 4g, Fats: 13g, Saturated Fats: 5g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 5g, Trans Fats: 0.2g, Ldl cholesterol: 27mg, Sodium: 219mg, Potassium: 104mg, Fiber: 1g, Sugar: 15g, Vitamin A: 256IU, Calcium: 26mg, Iron: 1mg
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
