Chewy Peanut Butter Oatmeal Cookies

Course: Dessert

Cuisine: American

Keyword: peanut butter oatmeal cookies

Prep Time: 10

Cook Time: 15

Chilling Time: 30

Total Time: 55

Servings:

Calories: 199kcal

Author: Hanelore Dumitrache

Mouth-watering chewy and soft Peanut Butter Oatmeal Cookies are easy to make, require basic ingredients and make a delicious snack!

In a medium mixing bowl, sift or whisk together the 1 ½ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt and 1 teaspoon ground cinnamon. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric hand mixer, cream the softened 1 cup unsalted butter and 1 cup creamy peanut butter until smooth and fluffy, approximately 2-3 minutes. Stir in the ¾ cup light brown sugar and ¾ cup sugar, then mix well to combine.
Add in the 2 large eggs and 2 teaspoons vanilla extract, then mix again to incorporate. Make sure you scrape down the sides of the bowl and mix again.
Combine the dry ingredients into the butter mixture and beat on low speed until just about combined. Fold in the 2 ½ cups rolled oats (old fashioned). You can reserve some to top the cookies, if desired.
Place the dough into plastic wrap, then refrigerate for 1 - 12 hours.
Preheat the oven to 350°F and line a baking tray with parchment paper.
Use an 2 tablespoon cookie scoop to scoop onto the baking sheet. Leave enough space between the cookies as they will spread in the oven. Sprinkle more oats or crushed peanuts on top for decoration, if desired.
Bake for 13-15 minutes or until golden brown in color. Once baked, let the cookies rest for 5 minutes before carefully transferring them onto a cooling rack.
If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!

Cookies can be stored in an airtight container at room temperature for up to 6-7 days. You can also freeze the cookies for up to 2-3 months