Peanut Butter Oatmeal Cookies

Name: Peanut Butter Oatmeal Cookies
Prep time: 15 min
Cook time: 17 min
Total time: 3 h 32 min
Yield: 30 cookies
Ingredients: 1 cup unsalted butter; 1 cup granulated sugar; 1 cup lightly packed light brown sugar; 1 ½ cups creamy peanut butter; 2 large eggs; 2 teaspoons pure vanilla extract; 1 ¾ cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon fine sea salt; 1 ½ cups quick-cooking oats; 1 bag Reese's Peanut Butter Chips; Flaky sea salt

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 32 mins
Servings
30 cookies
Course
Dessert

Peanut Butter Oatmeal Cookies

Iris Warren

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Made with two kinds of peanut butter and quick-cooking oats, these chewy peanut butter oatmeal cookies are the perfect after-school snack.

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Ingredients

Servings

1 cup unsalted butter room temperature
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 ½ cups creamy peanut butter we used JIF
2 large eggs
2 teaspoons pure vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon fine sea salt
1 ½ cups quick-cooking oats
1 bag Reese's Peanut Butter Chips 10 ounces
Flaky sea salt optional

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Instructions

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream butter, sugar, brown sugar and peanut butter until light and fluffy - about 3 minutes. Beat in eggs one at a time and add vanilla extract, mixing until incorporated.
In a large bowl, sift together flour, baking soda and salt. Gradually add the dry ingredients to the butter and sugar mixture and mix until thoroughly combined. Mix in oats and fold in the peanut butter chips. Cover and chill dough for at least 3 hours or up to 2 days.
When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper. You may need to let the dough rest at room temperature for 30-40 minutes before you can scoop the cookies out.
Using a large cookie scoop (3 tablespoons), scoop cookie dough onto prepared baking sheets, leaving a few inches between each cookie. Bake in preheated oven for 16-18 minutes, or until edges are golden brown. If desired, immediately sprinkle each cookie with a little flaky sea salt.
Allow cookies to cool on cookie sheets for 5 minutes before transferring to wire racks to cool completely.