Chewy PB oatmeal cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 cup softened salted butter (8oz, 2 sticks)
02 -
1 cup peanut butter (264g) - creamy or chunky, not natural style
03 -
1 cup brown sugar (200g)
04 -
3/4 cup granulated sugar (150g)
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
07 -
1 1/2 cups all-purpose flour (180g)
08 -
1 1/2 cups quick-cooking oats
09 -
2 teaspoons baking soda
10 -
1/2 teaspoon salt
# Instructions:
01 -
Heat your oven to 350°F and prepare three baking sheets with parchment paper or silicone mats.
02 -
Beat together the butter, peanut butter, brown sugar, and granulated sugar until the mixture becomes fluffy and well-combined (about 30 seconds to 1 minute).
03 -
Mix in the eggs and vanilla until everything is completely incorporated.
04 -
Add the flour, oats, baking soda, and salt. Gently mix until just combined to form a sticky dough.
05 -
Form golf-ball-sized portions of dough and place them on the baking sheets, with 8 cookies per sheet, spaced well apart as these cookies spread considerably.
06 -
Bake for 12 to 15 minutes until the edges brown and the tops look mostly set. For crispier cookies, bake until the tops look completely set.
07 -
Let the cookies cool directly on the baking sheet before enjoying.
# Notes:
01 -
These peanut butter oatmeal cookies are fantastically chewy with rich peanut butter flavor that everyone will love.
02 -
If using old-fashioned oats instead of quick-cooking, you can use them as is for a more oat-y texture, or pulse 2 cups in a food processor and then measure out 1 1/2 cups of the processed oats.
03 -
For a variation, add 2 cups of chocolate or peanut butter chips after mixing in the oats.