Chewy Oatmeal Peanut Butter Cookies
User Reviews
4.7
Chewy Oatmeal Peanut Butter Cookies
Description
These cookies rely on both softened butter and butter-flavored shortening, combined with dark and white sugars, to create a rich base for the peanut butter and oats. Creamy or chunky peanut butter can be used, offering textural variation. The dough is mixed carefully to keep some flour streaks, maintaining a tender crumb, and incorporates quick oats for softness alongside old fashioned oats for chew and structure. After chilling the dough for up to several hours, scoops are baked at 350°F until edges set but centers remain slightly shiny, preserving moistness. The resulting cookies are large, chewy, and deeply flavored with peanut butter, offering a satisfying texture contrast from the oats. Adjusting cookie size adjusts baking time, allowing customization to preferred chewiness.
Ingredients
- 1/2 cup butter softened (1 stick)
- 1/2 cup vegetable shortening butter-flavored Crisco
- 1 cup dark brown sugar or light brown sugar
- 3/4 cup white sugar
- 1 cup peanut butter creamy or chunky
- 2 egg
- 1 teaspoon vanilla
- 1 & 1/2 cups flour spooned and leveled
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup quick oats
- 1/2 cup old fashioned oats
Instructions
- In a large bowl or stand mixer, beat the butter and crisco for 2 minutes, scraping the sides and bottom.
- Add the brown sugar, white sugar, and peanut butter. Beat until incorporated.
- Add 2 eggs and vanilla. Beat well, scraping sides and bottom.
- Add flour but don't mix it in. Use a small spoon to stir the baking soda and salt into the flour, then beat in gently. There should still be flour streaks.
- Add the quick oats and old fashioned oats. Stir until incorporated but do not over mix.
- Cover the bowl and chill the dough in the fridge for 1-3 hours (or overnight).
- When the dough is chilled, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Use a 1/4 cup to measure out the dough. I only placed 6 cookies on each cookie sheet because they are so big. At least 2 inches.
- Bake the cookies at 350 for 9-10 minutes until the centers are alllmost done being shiny. The edges should be firm. Do not over bake.
- Let cool on the sheet for 5 minutes before removing to a cooling rack. You should definitely eat at least one of these warm. Or maybe 2 or 3.
Notes
- Cookie size can be customized; reducing size requires shorter baking time.
- Use any mix of quick oats and old fashioned oats to tailor the texture.
- Chilling the dough for 1 to 3 hours or overnight helps maintain shape and texture.
- Beat sugars and fats well to create a smooth dough base before adding peanut butter and eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 329kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 184IU | 4% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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