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These Peanut Butter Oatmeal Cookies are a soft baked, sweet cookie to add to your cookie repertoire! It’s that chewy texture of a classic oatmeal cookie crossed with a yummy peanut butter cookie. And of course you can add chocolate chips to take these over the top.
Peanut Butter Oatmeal Cookie Overview
I love this new take on oatmeal cookies! Not as extreme as my loaded Monster Cookies but just as delicious! Made with simple pantry ingredients, these cookies are:
- Sweet and Chewy
- A little Salty, thanks to the peanut butter
- Baked softly in a 325 degree F with a slightly crunchy edge
All Natural Peanut Butter vs. Jif or Skippy
I recommend using a Jif or Skippy peanut butter for this cookie recipe, mainly because I know it is a consistent product regardless of where you buy it. As much as I love all-natural peanut butters, they separate. Since we will stir our peanut butters differently (and typically very unevenly), it would be hard to get the same consistent cookie across the board. Also, there is more peanut oil in all natural peanut butters, which would create a flatter cookie.
Noe, I’m not saying you CAN’T use all natural peanut butter in this recipe; you absolutely can! But just be prepared to add more flour in if they happen to bake a little flat and crispy. Also, all natural peanut butters can be naturally saltier which you will notice in the finished cookie.
How to Make Peanut Butter Oatmeal Cookies
Preheat oven to 325 degrees. Line two light-colored baking sheets with parchment paper and set aside.
In a large bowl, cream butter, peanut butter, brown sugar and granulated sugar together until light and fluffy, about 3-4 minutes. Stir in eggs and vanilla until well combined. Slowly incorporate remaining ingredients until the dough has just come together. Scoop into cookies and place on prepared sheets. Bake 9-12 minutes or until edges are golden brown and the centers are soft but not gooey. Cool 5 minutes on the hot baking sheet before transferring to cooling racks. Store in airtight containers for up to 3 days.
Two Tricks for Baking Soft Cookies
I don’t really like crispy cookies and have gotten really really good at baking soft cookies. The trick really comes down to two simple things: oven temperature and cookie sheets.
While most cookies are baked at 350 degrees F for a crispy edge and a soft center, using 325 degrees F gets you softer edges and cookie all the way through. Yes, you will have to bake it a few minutes longer, but if you love soft cookies like I do, it will be well worth it.
I recommend using a heavier, light colored half sheet pans for baking all cookies. I use aluminized steel pans from USA pans because they hold their heat well, and they bake all cookies evenly across the board. Using darker pans mean darker cookie edges and bottoms before the centers are baked.
At room temperature these Peanut Butter Oatmeal Cookies will last about 3 days, as long as they are in air tight containers. The longer they sit, the less ‘fresh’ they will taste, but its nothing that a quick 5 second zap in the microwave can’t handle.
You can scoop and freeze the cookie dough and bake them fresh as needed, or bake them all and then freeze. Store baked cookies in an airtight, freezer-safe container for up to 3 months.
Other Cookie Recipes You Should Try
While I have a very full archive of cookie recipes, here are some of my favorites:
- Oatmeal Chocolate Chip Cookies
- Oatmeal Cream Pies
- Cadbury Egg Cookies
- Copycat Swig Sugar Cookies
- Fruit Pizza Cookies
Peanut Butter Oatmeal Cookies
- 2 half sheet pans
- Preheat oven to 325 degrees. Line two light-colored baking sheets with parchment paper and set aside.
- In a large bowl, cream butter, peanut butter, brown sugar and granulated sugar together until light and fluffy, about 3-4 minutes. Stir in eggs and vanilla until well combined.
- Slowly incorporate remaining ingredients until the dough has just come together.
- Scoop into cookies and place on prepared sheets. Bake 9-12 minutes or until edges are golden brown and the centers are soft but not gooey.
- Cool 5 minutes on the hot baking sheet before transferring to cooling racks. Store in airtight containers for up to 3 days.