These delicious Oatmeal Peanut Butter Cookies are chewy, sweet and slightly salty. They’re perfect for a sweet treat or for holiday gift-giving.
A bonus is that these cookies are prepared with staple pantry ingredients that you probably already have on-hand and are budget-friendly!
I’ve always been a lover of oatmeal cookies (have you tried my oatmeal lace cookies?). What I love about this recipe is that these cookies are so easy to bake up and they freeze beautifully. You can’t eat just one!
What You’ll Need
- Oats – Quick-cooking oats
- Salt
- Sugars – White granulated sugar and dark brown sugar
- Flour – All-purpose flour
- Eggs
- Butter (unsalted)
- Vanilla extract
- Baking soda
- Peanut butter (creamy)
How to Prepare
Following is a very brief overview of how to prepare – please see the recipe card for full detailed instructions.
Step 1: Whisk together flour, baking soda and salt in a medium bowl.
Step 2: Beat butter, sugars, vanilla and peanut butter until creamy. Add eggs (one at a time) and beat until blended. Slowly add flour mixture at low speed until blended. Stir in oats until combined.
Step 3: Place the dough in your freezer for approximately 5 to 8 minutes to allow to slightly stiffen. Using a 1 ½ tablespoon cookie scoop, scoop the dough and place on a large baking sheet that has been lined with parchment paper.
Step 4: Bake in preheated oven for 13 to 16 minutes, or until lightly browned.
To Freeze Baked Oatmeal Peanut Butter Cookies:
Allow cookies to completely cool, then place baked cookies on a baking sheet lined with parchment paper. Place in your freezer and freeze until solid.
Transfer to a plastic freezer bag or airtight container (this keeps the cookies from sticking together when freezing). Freeze for up to 2 months.
To Freeze this Cookie Dough:
Roll the dough into balls, then place on a baking sheet lined with parchment paper. Place in your freezer and freeze until solid. Transfer to a plastic freezer bag or airtight container and freeze for up to 3 months.
When baking frozen cookie dough, add approximately 3 to 4 minutes onto the original baking time.
Storage Instructions:
Store baked cookies in an airtight container at room temperature for up to 3 to 4 days.
Enjoy!
Oatmeal Peanut Butter Cookies
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened (2 sticks)
- 1 cup packed dark brown sugar
- ¾ cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 2 large eggs
- 2 cups quick-cooking oats
Instructions
- Preheat your oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
- Whisk together flour, baking soda and salt in a medium bowl. Set aside.
- Using a stand mixer (or electric hand held mixer) at medium speed, beat butter, brown sugar, white sugar, vanilla extract and peanut butter until creamy (about 30 to 45 seconds).
- Add the eggs, one at a time, and continue to beat until blended.
- Reduce mixer speed to low and slowly add flour mixture until blended.
- Add oats and stir until combined (using a large spoon or silicone spatula).
- Place dough in freezer for approximately 5 to 8 minutes to slightly stiffen.
- Using a 1 ½ tablespoon cookie scoop*, scoop dough onto the prepared baking sheet about 3 inches apart.
- Bake for 13 to 16 minutes, or until lightly browned (cookies will still be soft in the center). Place baking sheet on a trivet or rack to allow cookies to cool for a few minutes, then transfer to a wire rack.
Notes
- Refrigerate dough in-between baking batches of cookies.
- *If you don’t have a 1 ½ tablespoon cookie scoop, roll into balls with 1 ½ tablespoons of dough.
- Storage: Store baked cookies in an airtight container at room temperature for up to 3 to 4 days.
- To freeze baked cookies: Allow cookies to completely cool, then place baked cookies on a baking sheet lined with parchment paper. Place in freezer and freeze until solid. Transfer to a plastic freezer bag or airtight container (this keeps the cookies from sticking together when freezing). Freeze for up to 2 months.
- To freeze dough: Roll the dough into balls, then place on a baking sheet lined with parchment paper. Place in freezer and freeze until solid. Transfer to a plastic freezer bag or airtight container and freeze for up to 3 months. When baking frozen cookie dough, add approximately 3 to 4 minutes onto the original baking time.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Inspired by Allrecipes.com
These Oatmeal Peanut Butter Cookies are melt in your mouth delicious! So easy to make, used pantry staples I keep on hand. They also freeze beautifully to enjoy later.
excellent and easy notes were helpful
I added walnuts, substituted honey for sugar (lowered temp by 25°). Cookies were awesome!!! Even made a batch with mini muffin tin. Light n airy, perfect! Thank you!
Thank you for sharing that, Tina! So happy they turned out delicious! 🙂
Thanks for the GREAT recipe! I made 8 dozen for a fundraiser and they were a hit!! Easy to make and delicious, too!
So happy to hear that, Patricia! Thanks so much! 🙂