Perfect Peanut Butter Oatmeal Cookies are soft and chewy! These oatmeal cookies have the perfect texture, and are so easy to make with or without chocolate chips!
Peanut Butter Oatmeal Cookies:
There is nothing like the smell of fresh baked cookies right out of the oven. These oatmeal cookies smell and taste so amazing, we devoured half a batch between four of us over the weekend! They have an incredible soft center, and of course that delicious chewy-ness from the rolled oats. Packed with peanut butter, chocolate chips if you wish, and a hint of cinnamon, these cookies are pretty easy to fall in love with! If you're looking for some of my other favorite cookies try these Soft Molasses Cookies, Peanut Butter M&M Cookies, and my Salty Marshmallow Cookies!
How To Make Peanut Butter Oatmeal Cookies:
Let's start with talking about chilling time for these cookies. It is NOT required to chill this dough, however, you will end up with a thicker cookie if you chill for 30 minutes before cooking.
- First, start by adding your softened butter, peanut butter, and both sugars to a large bowl if you're using a hand mixer, or to the bowl of your stand mixer fitted with the paddle attachment.
- Cream the mixture together on medium speed for 5 minutes until fluffy and pale in color.
- Add in both eggs and the vanilla extract and beat for 2-3 minutes until everything is well combined.
4. The fourth step shows you how your dough will look once the eggs and vanilla have been mixed in. You can see that it looks stiffer than before the eggs were added, and you cannot see any streaks of the egg.
5. Add your flour, oats, baking soda, salt, and cinnamon directly to the wet mixture. Using your mixer, beat on medium speed for about 2 minutes until combined.
6. At this point, you can beat in the chocolate chips. Or, if you prefer a traditional peanut butter oatmeal cookie, you can just leave them out.
Now, go ahead and chill the dough if preferred for a thicker cookie. 30 minutes will be enough. If you are baking them right away, drop the dough by Tablespoon-fulls onto your prepared cookie sheets.
Freezing Cookie Dough:
To save this dough for later, simply form the dough that you want to save into a large ball. Wrap in plastic wrap, and then place in a large zip-top freezer bag. At this point, you can refrigerate for up to 1 week, or store in the freezer for up to 3 months. If you are freezing the dough, Allow it to thaw completely in the refrigerator for a few hours before using.
Peanut Butter Oatmeal Cookies
- 2 Sticks Butter, Softened
- 1 Cup Packed Brown Sugar
- ½ Cup Granulated Sugar
- 1 Cup Creamy Peanut Butter
- 2 Large Eggs
- 1 teaspoon Vanilla
- 2 Cups All Purpose Flour
- 2 Cups Old Fashioned Oats
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 2 Cups Chocolate Chips, Optional
- **If planning to bake these right away without chilling the dough, preheat the oven to 375 degrees and line two large baking sheets with a Silpat or parchment paper and set aside.
- In a large bowl if using a hand mixer, or bowl of stand mixer fitted with the paddle attachment, cream together the butter, both sugars, and peanut butter until fluffy and pale in color. About 5 minutes.
- Add the eggs and vanilla to the sugar mixture and beat on medium speed for 2 minutes, until combined.
- Add the flour, oats, baking soda, salt, and cinnamon to the mixer and meat on medium speed for 2-3 minutes, until well combined. Stir in the chocolate chips if using.
- OPTIONAL: For a thicker cookie, place the dough in the refrigerator and chill for 30 minutes.
- Drop the dough by Tablespoon-fulls onto prepared baking sheets.
- Bake in preheated oven for 12-15 minutes, just until lightly golden.
- Remove the cookies from the oven and allow them to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- NOTE: CHILLING TIME IS OPTIONAL BUT WILL RESULT IN A THICKER COOKIE.
- NOTE: REMOVE THESE COOKIES FROM THE OVEN AS SOON AS THE EDGES APPEAR GOLDEN BROWN.
- NOTE: BE SURE YOUR BAKING SODA IS FRESH! IF IT IS NOT, YOUR COOKIES WILL TURN OUT FLAT.