Oatmeal Peanut Butter Cookies

Recipe Ingredients:

You’ll need the following ingredients to make peanut oatmeal butter cookies:

• Unsalted butter
• Peanut butter- You can use Jif, Skippy, or Natural creamy peanut butter.
• Brown sugar- I used light, but you can use dark brown sugar instead. 
• White sugar 
• Large eggs
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Old-fashioned oats- Don’t use quick oats.

Ingredient Notes:

• Peanut Butter: Use natural-style peanut butter for best results, though any creamy variety works. Crunchy peanut butter or chunky peanut butter will add texture if you prefer.
• Oats: Old-fashioned oats are essential, don’t substitute quick-cooking oats or steel-cut oats.
• Butter: Make sure you have room temperature butter for proper creaming with the sugars

How to make Oatmeal Peanut Butter Cookies step-by-step:

Step 1: Preheat oven to 350°F. Line cookie sheet with parchment paper.

Step 2: In large mixing bowl, cream together butter, brown sugar and granulated sugar with a hand mixer or stand mixer on medium-high speed until light and fluffy, about 3 minutes.

Step 3: Beat in natural peanut butter until well combined, scraping down the bottom of the bowl.

Step 4: Beat in eggs one at a time, then add vanilla extract on low speed.

Step 5: In medium bowl, whisk together flour, baking soda and salt to combine dry ingredients.

Step 6: Add flour mixture to peanut butter mixture and mix until just combined.

Step 7: Stir in oats until evenly distributed throughout the dough.

Step 8: Using a medium cookie scoop or measuring cup, drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.

Step 9: Lightly flatten each cookie with fork in criss-cross pattern.

Step 10: Bake 10 to 12 minutes (baking time may need an extra minute for larger cookies) until edges are set and lightly golden.

Step 11: Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.

Storage and Reheating:

Storage: Store leftover cookies in an airtight container at room temperature for up to one week.

Freezing: Store baked cookies or unbaked cookie dough balls in a freezer bag for up to 3 months. Make a double batch, bake one and store the other in the freezer!

Additions and Substitutions:

ADDITIONS:

• Mix-ins: Try adding peanut butter chips, semi-sweet chocolate chips, milk chocolate chips, or white chocolate chips.
• Texture: Break nuts into smaller pieces and fold in for extra crunch.
• Size: Make large cookies for a bakery-style treat for even more perfect cookies!

SUBSTITUTIONS:

• Allergies: Use other nut butters, or almond butter. For those with dietary restrictions unsweetened peanut butter can be used, just adjust the sugar content.
• Sugar: Try coconut sugar for a different flavor profile.
• Fat: Replace butter with coconut oil if needed.
• Flour-Free: Check out flourless peanut butter oatmeal cookies variations.

FAQs about these Oatmeal & Peanut Butter Cookies:

Can I use different types of peanut butter? 

Yes! Natural-style peanut butter, crunchy peanut butter, or even chunky peanut butter all work. Just stir well before measuring.

Are these suitable for those avoiding gluten? 

While not certified gluten free, you can substitute with gluten-free flour for those eating gluten free.

What about flourless peanut butter oatmeal chocolate chip cookies? 

That’s a variation worth trying! Just omit the flour entirely for a denser, chewy texture.