Go Back
–+ servings
hand dipping oatmeal peanut butter cookie in a glass of milk.
Print Recipe
4.96 from 44 votes

Soft Peanut Butter Oatmeal Cookies

Perfectly soft and chewy peanut butter oatmeal cookies made with quick oats, peanut butter, brown sugar. Baked to cookie perfection.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 4 dozen
Author: Melissa Griffiths

Ingredients

  • 1 cup unsalted butter at room temperature
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar light or dark
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups quick-cooking oats (also called instant or minute oats)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper or a baking mat.
  • In a large bowl (or the bowl of your stand mixer) beat together the butter, peanut butter, granulated sugar, and brown sugar, until the mixture is light and fluffy, about 5 minutes (using a hand mixer if you don't have a stand mixer is a good option.)
  • Add the two eggs and vanilla and mix to combine.
  • Add the oats, flour, baking soda, baking powder, and salt to the bowl and mix to combine well.
  • Let the mixture rest for 5 minutes and then stir again (this gives the oats time to absorb some of the moisture giving you the nice cookie dough texture).
  • Using a cookie scoop or two spoons, place a large tablespoon of dough on the baking sheet, about 3 inches apart.
  • Bake cookies for 10-12 minutes, until the edges are set and lightly golden brown.
  • Remove from the oven and let cool on the baking sheet for 5 minutes before removing from the sheet and placing on a wire rack to cool.
  • Enjoy right away. Store extras in an air-tight container for up to a week or in the freezer for much longer.

Notes

    • Butter is the best for cookies. It adds great flavor and helps the texture to be nice and crisp
    • For cookies that will be eaten in a day or two, store soft cookies in a container with a tight-fitting cover. 
    • Both granulated and brown sugars are great and add color and flavor to the finished cookies
    • The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.

Nutrition

Serving: 1 of 48 cookies | Calories: 130kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 89mg | Potassium: 53mg | Fiber: 1g | Sugar: 9g | Vitamin A: 181IU | Calcium: 24mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code