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 proper after-school snack.

Peanut butter is a favourite ingredient that at all times makes me consider being a child. In addition to reminding me of PB&J sandwiches, it at all times 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 adore it in every little thing from peanut butter banana bread to peanut butter pie and chocolate-covered peanut butter balls, too. 

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

My chewy peanut butter oatmeal cookies

In case you love my peanut butter sandwich cookies, then I’ve bought nice information for you about this recipe: you’re gonna adore it, too. 

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

How one can make peanut butter oatmeal cookies

In case you’ve made my different drop cookie recipes, you’ll be aware of the method for making these peanut butter oatmeal cookies. 

Elements you’ll want

For this recipe, you will want:

• 1 cup room-temperature unsalted butter
• 1 cup granulated sugar
• 1 cup evenly packed mild brown sugar
• 1 1/2 cups creamy peanut butter 
• 2 giant eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon wonderful 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-obligatory)

Earlier than you begin baking, be sure you know methods to measure flour and methods 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 methods to make a brown sugar substitute and methods to soften brown sugar.

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

(You can even attempt making DIY peanut butter chips in case you like!)

The final touch on these peanut butter oatmeal cookies is a bit sprinkle of flaky sea salt proper as they arrive out of the oven. It completely offers these cookies a connoisseur really feel.

Making this recipe

The dough for these peanut butter oatmeal cookies wants to relax within the fridge earlier than baking, so be sure 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 may take about 3 minutes.

Combine within the eggs separately, 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 at the least 3 hours. You can even maintain 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 giant (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 could have to let it sit at room temperature for a bit earlier than you may scoop it out. 

Bake the cookies at 350°F for 16-18 minutes; you need the perimeters to be golden. In case 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 shifting them to a wire rack to complete cooling.

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