Peanut Butter Oatmeal Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
17 mins
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Additional Time
3 hrs
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Total Time
3 hrs 32 mins
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Servings
30 cookies
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Course
Dessert
Peanut Butter Oatmeal Cookies
Description
Peanut Butter Oatmeal Cookies blend butter, sugars, and peanut butter to form a creamy base, to which oats and peanut butter chips add texture and bursts of flavor. The dough chilling step allows for better handling and a more structured cookie. Baking at 350°F for 16 to 18 minutes crisps the edges without overbaking. The optional flaky sea salt sprinkled immediately after baking balances the sweetness and intensifies the peanut butter taste.
These cookies work well as a snack or dessert and can be stored in an airtight container at room temperature to maintain freshness.
Letting the dough come to room temperature before scooping ensures easier handling. The recipe recommends chilling dough from 3 hours up to 2 days to improve flavor and texture development.
Ingredients
- 1 cup butter room temperature, unsalted
- 1 cup granulated sugar
- 1 cup light brown sugar lightly packed
- 1 ½ cups peanut butter we used JIF, creamy
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt fine sea salt
- 1 ½ cups oats quick-cooking
- 1 bag peanut butter chips 10 ounces, Reese's brand
- sea salt optional, flaky
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.
Notes
- Chill the dough for at least 3 hours or up to 2 days to improve texture and flavor.
- Let dough warm slightly at room temperature before scooping for easier handling.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- Sprinkle flaky sea salt on warm cookies for a subtle salty contrast if desired.
User Reviews
Overall Rating
5
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