Oatmeal Peanut Butter Cookies

Packed with oatmeal and bursting with peanut butter flavor, these Oatmeal Peanut Butter Cookies are one of my favorite cookies.  If you’re a lover of oatmeal cookies, these are a MUST-MAKE!

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I don’t get a sweet tooth often, but when I do… watch out!  😮  I normally don’t keep a lot of sweets in the house, but the other night I got a huge craving for something sweet.  So I went and ate a gigantic spoonful of peanut butter and thought to myself, “I need to bake some peanut butter cookies!”.

You really can’t go wrong with these cookies.  They’re perfectly chewy and just a tad crispy on the outside. But make sure you have a lot of milk on-hand when you make ’em!

You don’t even need to use parchment paper or grease your baking sheet.  The main thing I recommend is placing the dough in the freezer for about 5 minutes to allow the dough to stiffen slightly before spooning onto the baking sheet.  Then place the dough in the refrigerator in-between baking your batches.

Using a heaping tablespoon of dough yields the perfect sized cookie, about 3 inches wide.

This recipe makes around 4 dozen cookies, so you’ll have plenty to share with your favorite people (or not!).  🙂

Oatmeal Peanut Butter Cookies

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• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 dozen

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Ingredients

• 1-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened (2 sticks)
• 1 cup packed dark brown sugar
• 3/4 cup granulated white sugar
• 1 teaspoon vanilla extract
• 1 cup peanut butter
• 2 large eggs
• 2 cups quick-cooking oats

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Instructions

1. Preheat your oven to 350 degrees F.
2. In a small bowl, whisk together flour, baking soda and salt. Set aside.
3. Using a mixer at medium speed, beat butter, brown sugar, white sugar, vanilla extract and peanut butter until creamy (about 30-45 seconds).
4. Add the eggs, one at a time and continue to mix until blended.
5. Reduce mixer speed to low and slowly add flour mixture. Mix until well blended.
6. Using a large spoon, add oats and stir until combined.
7. Place dough in freezer for approximately 5 minutes to slightly stiffen. Drop by heaping tablespoons on an ungreased baking sheet, about 3 inches apart.
8. Bake for 13-15 minutes, or until golden brown. Place cookie sheet on a trivet to allow cookies to cool before removing from baking sheet.

Notes

Refrigerate dough in-between baking batches of cookies. Total cook time is 1 hour for 4 dozen cookies.

Adapted from Allrecipes.com