Peanut Butter Oatmeal Cookies – My Baking Dependancy

Made with two sorts of peanut butter and quick-cooking oats, these chewy peanut butter oatmeal cookies are the right after-school snack.

Peanut butter is a favourite ingredient that all the time makes me consider being a child. Moreover reminding me of PB&J sandwiches, it all the time makes me consider no-bake cookies, peanut butter blossoms, and peanut butter cup cookies – all of that are longtime favorites of mine.

As an grownup, I find it irresistible in every part from peanut butter banana bread to peanut butter pie and chocolate-covered peanut butter balls, too. 

So it simply is smart that these huge, chewy peanut butter oatmeal cookies are completely my jam. (Get it?)

My chewy peanut butter oatmeal cookies

In the event you love my peanut butter sandwich cookies, then I’ve acquired nice information for you about this recipe: you’re gonna find it irresistible, too. 

I really like the mixture of peanut butter and oats in these sandwich cookies. There’s one thing in regards to the richness of peanut butter that pairs completely with hearty oats. So that you shouldn’t be shocked that my household loves these peanut butter oatmeal cookies.

This recipe takes peanut butter cookies to the subsequent stage with quick-cooking oats AND peanut butter chips.

Yep, that’s proper. There are TWO sorts of peanut butter in these infants for double the peanutty goodness.

These cookies are huge and chewy and are nice for an after-school snack, highway journeys, vacation cookie platters, and a lot extra. 

Find out how to make peanut butter oatmeal cookies

In the event you’ve made my different drop cookie recipes, you’ll be conversant in the method for making these peanut butter oatmeal cookies. 

Elements you’ll want

For this recipe, you’ll need:

• 1 cup room-temperature unsalted butter
• 1 cup granulated sugar
• 1 cup calmly packed mild brown sugar
• 1 1/2 cups creamy peanut butter 
• 2 massive eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon positive sea salt
• 1 1/2 cups quick-cooking oats
• 1 (10-ounce) bag Reese’s Peanut Butter Chips
• flaky sea salt for sprinkling on prime (non-compulsory)

Earlier than you begin baking, ensure you know the best way to measure flour and the best way to cream butter and sugar accurately. Getting these steps appropriate will assist your cookies prove good each time!

A mixture of brown and granulated sugar assist give these cookies their chewy texture and wealthy taste. If you’re out of brown sugar or if yours has hardened within the pantry, try my recommendations on the best way to make a brown sugar substitute and the best way to soften brown sugar.

Be sure to seize creamy peanut butter for these cookies, not crunchy. You’ll additionally wish to choose up a bag of peanut butter baking chips. I desire the Reese’s model, however be at liberty to make use of whichever model you favor.

(You can too attempt making DIY peanut butter chips if you happen to like!)

The crowning glory on these peanut butter oatmeal cookies is somewhat sprinkle of flaky sea salt proper as they arrive out of the oven. It completely provides these cookies a connoisseur really feel.

Making this recipe

The dough for these peanut butter oatmeal cookies wants to sit back within the fridge earlier than baking, so ensure you plan forward for these.

To make the dough, begin by creaming collectively the butter, sugar, and brown sugar with the peanut butter till mild and fluffy. This can take about 3 minutes.

Combine within the eggs one after the other, adopted by the vanilla, and blend till properly mixed.

In a separate bowl, sift collectively the flour, baking soda, and salt. Slowly add this to the butter combination till simply mixed, then combine within the oats and fold within the peanut butter chips.

Cowl and chill the dough for not less than 3 hours. You can too preserve it within the fridge for as much as 2 days earlier than baking.

Once you’re able to bake your peanut butter oatmeal cookies, use a massive (3-tablespoon) cookie scoop to scoop the dough onto lined baking sheets. If the dough has been within the fridge for for much longer than 3 hours, you might have to let it sit at room temperature for a bit earlier than you possibly can scoop it out. 

Bake the cookies at 350°F for 16-18 minutes; you need the perimeters to be golden. In the event you like, sprinkle the tops of the cookies with a little bit of the flaky salt as quickly because the cookies come out of the oven. 

Let the cookies cool on the baking sheet for about 5 minutes earlier than transferring them to a wire rack to complete cooling.

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