A family favorite recipe, these Peanut Butter Oatmeal Cookies are a tasty and easy cookie that everyone will love with the texture and flavor combination.
Course Baked Good, Dessert
Cuisine American
Keyword oatmeal cookies, Peanut Butter Oatmeal Cookies
In a medium-sized bowl, stir together the flour and baking soda, set aside.
In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the peanut butter and butter together until smooth.
Add the brown sugar and granulated sugar to the bowl, and mix until smooth.
Add the eggs one at a time until fully mixed in followed by the vanilla.
Add the flour mixture and stir until combined, scrape down the sides as needed.
Add the oats and peanut butter chips, mix until just combined.
Cover with plastic wrap and place the bowl into the fridge for 30 minutes to chill slightly.
Preheat the oven to 350°F. Line sheet trays with parchment paper.
Roll 1 & ½ tablespoons of the dough with your hands to form balls. Place on the parchment paper lined sheet trays about 3 inches apart. Top with more peanut butter chips if you wish for a pretty presentation.
Bake for 11-13 minutes until the edges are lightly golden brown and the tops appear dry. Let cool on the sheet trays for 10 minutes then transfer to a wire rack to cool completely.
Notes
Make sure that you use old fashioned oats and not quick cooking, they will not work.
The dough needs to chill for 30 minutes, do not skip. This is an important step to get the texture and shape.
You can use crunch peanut butter if you'd like.
Other mix-ins can be added, see above for some suggestions.
These can be frozen, see above on how to do that.
You can easily half or double this recipe to make more or save for later.