Chewy Peanut Butter Oatmeal Cookies
User Reviews
5
Chewy Peanut Butter Oatmeal Cookies
Description
Chewy Peanut Butter Oatmeal Cookies start with a mix of all-purpose flour, baking powder, baking soda, salt, and cinnamon for structure and spice. Creamed butter and smooth peanut butter provide richness and a dense base, while both brown and granulated sugars offer sweetness and moisture. Eggs and vanilla extract bind the dough together.
Rolled oats add a chewy texture and hearty bite, distinguishing these cookies from typical soft peanut butter cookies. After combining, the dough is chilled briefly to reduce spread. Baking at 350°F until golden ensures a balance between a baked exterior and moist interior.
These cookies work well as a snack or dessert with their satisfying chew and peanut flavor. You can decorate with extra oats or crushed peanuts for texture contrast. Stored in an airtight container, they keep well for about a week and can also be frozen for longer storage.
Chilling the dough helps maintain shape and produces a thicker, chewier cookie. Using old-fashioned rolled oats rather than quick oats ensures optimal texture.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 1 teaspoon ground cinnamon
- 1 cup butter , room temperature
- 1 cup peanut butter , smooth
- ¾ cup light brown sugar , packed
- ¾ cup granulated sugar
- 2 egg room temperature, large
- 2 teaspoons vanilla extract
- 2 ½ cups rolled oats , old-fashioned
Instructions
- Whisk together the flour, baking soda, baking powder, salt and ground cinnamon in a bowl.
- Separately, in a large bowl cream the butter and peanut butter until smooth and fluffy. Pour in the granulated sugar and brown sugar, then mix well to combine, for about 2-3 minutes.
- Add in the eggs and vanilla extract, then mix again to incorporate. Make sure you scrape down the sides of the bowl and mix again.
- Combine the dry ingredients into the butter mixture and beat on low speed until just about combined.
- Place the dough into plastic wrap, then refrigerate for 20-30 minutes.
- Pre-heat the oven to 350F (180C) and line a baking tray with parchment paper.
- Use an ice cream scoop or tablespoon to scoop up equal balls of dough onto the baking tray. Each cookie should be about 2 tablespoons of dough. Leave enough space between the cookies as they will spread in the oven. Sprinkle more oats or crushed peanuts on top for decoration.
- Bake for 13-15 minutes or until golden brown in color. Once baked, let the cookies rest for 5 minutes before carefully transferring them onto a cooling rack.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
- Store baked cookies in an airtight container at room temperature for up to 6-7 days to maintain freshness.
- You may freeze cookies for 2-3 months; thaw at room temperature before serving.
- Chilling the dough for 20-30 minutes before baking helps control spread and yields a chewier texture.
- Use old-fashioned rolled oats for best chewy texture rather than quick oats.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 206mg | 9% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
