Peanut Butter Oatmeal Cookies With Old Fashioned Oats

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Big, soft and chewy Peanut Butter Oatmeal Cookies

A deliciously hearty cookie with amazing textures.

These are non your everyday Peanut Butter Oatmeal Cookies! Our cookies are thick and chewy, hearty but soft and loaded with a variety of textures and flavor.

Salubrious whole grain oats requite these cookies plenty of chew factor and well balanced flavor. The high-protein peanut butter flavor is spot-on; not at all overwhelming.

I recently shared these cookies again at an outdoor potluck get-together. People I didn't fifty-fifty know came up and asked about the recipe for these cookies.

Several folks stated these are the best Peanut Butter Oatmeal Cookies they've ever eaten. Honestly; these cookies are only that good.

Ingredients needed to make Peanut Butter Oatmeal Cookies

• Unsalted butter at room temperature
• Creamy smooth peanut butter like Skippy or Peter Pan. Nosotros don't recommend using oily natural peanut butters in this recipe.
• Granulated saccharide
• Brown sugar to add moisture and chewiness
• Large egg at room temperature
• Vanilla extract
• All-purpose flour
• Blistering Soda
• Table salt – you lot just need a smidge as peanut butter is already salted. If using salted butter omit the extra salt.
• Former-Fashioned Oats – don't use quick oats for this recipe every bit it may cause the cookies to bake faster and have a different texture in the finished cookie. Rolled oats should be fine.
• Semi-sweet or dark chocolate chips – nosotros add just 1/2 cup of chocolate chips considering peanut butter and chocolate are made for each other! Chocolate chips are optional and so feel free to go out them out if desired.

Optional ingredients:

• Substitute equal amounts of almond butter for peanut butter. Nosotros've had great success with almond butter and enjoy the flavor, too.
• Use almond flour in place of the all-purpose flour for a gluten-free cookie. Check your oats to ensure they're also gluten-complimentary for those on a restricted nutrition.

How to brand the Best Peanut Butter Chocolate Chip Oatmeal Cookies:

There's nothing hard about making these cookies. To beginning, you'll need a mixing bowl, electric mixer and a baking sheet with parchment newspaper.

1. In a large bowl, blend together the butter and peanut butter until flossy.
2. Add together the sugars and trounce until lightened and fluffy.
3. Mix in the egg and vanilla.
4. Whisk together the dry ingredients: flour, baking soda and salt. Add the oats and blend into the creamed butter and carbohydrate.
5. Fold in the chocolate fries and arctic the dough for 15 to thirty minutes while the oven preheats.
6. Scoop large (2 tablespoon) mounds onto the prepared baking sheet. Gently press downwardly to flatten slightly. The cookies don't spread so if you exit them in mounds they'll come up out with big domed tops.
7. Broil just until the bottom edges are lightly browned. Recollect, don't overbake the cookies! At this point information technology might seem they're also soft and will fall apart. However, once slightly cooled the cookies are perfect.
8. Leave the cookies on the pan to absurd for 5 minutes or until just set up. Transfer to a wire rack to cool completely.

Store at room temperature in an airtight container for up to v or 6 days.

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Tips for the softest, chewy Peanut Butter Oatmeal Cookies.

The number one best style to ensure a soft and chewy texture is to slightly nether-bake the cookies. The middle may appear a little wet, but that'south okay.

I recommend baking one or ii cookies to start and meet how they come up out.

The start batch may require an additional one or 2 minutes to bake through. For all other batches I set the timer for a minute less that the showtime just to be certain.

Use Onetime-Fashioned Oats for swell chewiness. Quick oats are almost similar adding more AP flour. Therefore the cookies will bake faster and lose some of the texture that makes them great.

Brown carbohydrate gives the cookies added moisture and season. Calorie-free brown or dark dark-brown sugars both work well.

One time cooled, these cookies should easily pull or break in half with very lilliputian effort. You should be able to curve the soft cookie in one-half with no snap or crisp intermission.

If you have bendable cookies, they're perfect!

Tin can you lot freeze Peanut Butter Oatmeal Cookies?

We have loads of options for these cookies.

Kickoff, roll the dough into balls and flatten slightly before flash freezing. Transfer the frozen disks of cookie dough to a attachment bag or sealed container for storage upward to 3 months.

Identify the frozen dough on a parchment lined blistering sheet and bake. Yous'll need to add together a minute or two to the baking time. Over again, make sure you don't overbake.

You can too freeze fully baked and cooled cookies. Divide between sheets of wax or parchment paper in an airtight container. Thaw at room temperature and enjoy!

Thanks for PINNING!

Big, soft chewy cookies with loads of texture from the whole grain oats and great peanutty flavor.

• 3 tablespoons unsalted butter, room temperature
• ½ cup smooth peanut butter (130g) like Skippy or Peter Pan
• ¼ cup granulated sugar (55g)
• ¼ loving cup brown carbohydrate, firmly packed (55g)
• 1 big egg room temperature
• ½ teaspoon vanilla extract
• ½ cup all-purpose flour (63g)
• ¾ teaspoon baking soda
• ⅛ teaspoon salt
• 1 ½ cups quondam-fashioned oats (120g)
• ½ loving cup semi-sweet or nighttime chocolate chips (80g)

• Preheat oven to 350°F. Line a blistering sheet with parchment newspaper and set aside.

• In a big mixing bowl using an electric mixer beat the butter and peanut butter together until blended. Add the sugars and trounce on medium-high speed until lightened and fluffy, nigh 3-5 minutes.

• Blend in the egg and vanilla until incorporated. Scrape down the sides and bottom of the basin with a spatula. Alloy again.

• In a pocket-size basin whisk together the flour, baking soda and salt. Stir in the oats until combined. With the mixer on low add together the dry ingredients until no streaks of flour remain scraping downward the sides of the basin as needed.

• Fold in the chocolate chips.

• Scoop out 2 tablespoons of dough and roll into a ball. Identify 2-inches apart on the prepared baking sheet. Bake for vii to nine minutes or until lightly browned around the edges. Don't over-broil. The centers of the cookies may still seem a little wet. Cool on the pan for 5 minutes then remove to a cooling rack. Store in an airtight container at room temperature.

• This recipe is easily doubled for a larger batch of cookies.  When you go to impress, change the yield to 28 cookies and the recipe volition print with the updated measurements.

Diet information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are non included.

Calories: 196 kcal | Carbohydrates: 22 g | Protein: 5 m | Fat: x g | Saturated Fatty: four k | Polyunsaturated Fatty: two g | Monounsaturated Fat: 4 g | Trans Fat: ane chiliad | Cholesterol: 19 mg | Sodium: 129 mg | Potassium: 143 mg | Fiber: 2 m | Sugar: 11 g | Vitamin A: 95 IU | Calcium: 19 mg | Iron: 1 mg

Hither are a few more than cookie recipes you lot might also like:

• Oatmeal Jammys
• Maple Cinnamon Oatmeal Cookies
• Old-Fashioned Iced Oatmeal Cookies
• Spiced Pumpkin Oatmeal Cookies
• Oatmeal Raisin Cookies

We hope you lot Honey these Peanut Butter Oatmeal Cookies as much as nosotros do.

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