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–+ servings
Overhead view of oatmeal peanut butter cookies on a large white plate.
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Oatmeal Peanut Butter Cookies

These cookies are chewy, sweet and slightly salty. They're so easy to make using staple pantry ingredients!
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 48 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.