The Perfect Peanut Butter Cookie with Oats Recipe

Peanut Butter Cookie With Oats is a classic combination, loved for its chewy texture and nutty flavor. This recipe takes that classic and elevates it, creating a cookie that is both easy to make and utterly irresistible. Whether you’re a seasoned baker or just starting out, these peanut butter oatmeal cookies are guaranteed to become a new favorite.

Why You’ll Love This Peanut Butter Oatmeal Cookie Recipe

These aren’t your average peanut butter cookies. The addition of oats creates a delightful chewiness, while a touch of brown sugar adds a depth of flavor that perfectly complements the peanut butter. They’re also incredibly versatile – enjoy them plain, dipped in chocolate, or even sprinkled with sea salt for a sweet and salty treat. This recipe is quick, easy, and perfect for any occasion, from a casual afternoon snack to a holiday cookie exchange.

Ingredients for the Best Peanut Butter Cookie with Oats

• 1 cup creamy peanut butter (I prefer natural, but any kind will work)
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup rolled oats (old-fashioned oats)

Ingredients for Peanut Butter Oatmeal Cookies

Step-by-Step Instructions for Peanut Butter Cookie with Oats

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This will prevent sticking and make cleanup a breeze.
2. Cream Together: In a large bowl, cream together the peanut butter, granulated sugar, and brown sugar until light and fluffy. This is where a stand mixer comes in handy, but a hand mixer works just as well.
3. Egg-cellent Addition: Beat in the eggs one at a time, then stir in the vanilla extract. Be sure to scrape down the sides of the bowl to incorporate all the ingredients.
4. Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Oatmeal Incorporation: Stir in the rolled oats until they’re evenly distributed throughout the dough.
6. Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
7. Bake to Perfection: Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Scooping Peanut Butter Oatmeal Cookie Dough

Tips and Tricks for the Ultimate Peanut Butter Cookie with Oats

• Chill Out: For thicker cookies, chill the dough for at least 30 minutes before baking. This will prevent them from spreading too thin. Similar to Chocolate chip cookie with nuts, chilling the dough is key to a perfect texture.
• Peanut Butter Power: The type of peanut butter you use will affect the final texture of your cookies. Natural peanut butter will result in a slightly chewier cookie, while processed peanut butter will yield a softer cookie.
• Oatmeal Options: Quick-cooking oats can be used in place of rolled oats, but they will result in a slightly less chewy cookie.
• Sweet & Salty: Sprinkle a pinch of sea salt on top of the cookies before baking for a delicious sweet and salty flavor combination. This technique, much like with Peanut butter cookie with chocolate, elevates the flavor profile significantly.

Variations on the Classic Peanut Butter Cookie with Oats

• Chocolate Chunk: Add a cup of chocolate chunks to the dough for an extra dose of sweetness.
• Raisin Remix: Mix in a cup of raisins for a chewy and fruity twist. This offers a similar textural element as Oatmeal cookie with chocolate chips, but with a different flavor profile.
• Spicy Surprise: Add a pinch of cayenne pepper to the dough for a subtle kick.

Perfectly Baked Peanut Butter Oatmeal Cookies

Why Adding Oats to Peanut Butter Cookies is a Game-Changer

“The addition of oats adds a wonderful textural element,” says renowned pastry chef, Amelia Dubois. “They provide a delightful chewiness that complements the creamy peanut butter perfectly. Plus, they add a boost of fiber, making these cookies a slightly healthier indulgence.”

Conclusion: Your New Go-To Peanut Butter Cookie with Oats Recipe

This peanut butter cookie with oats recipe is sure to become a staple in your baking repertoire. It’s easy, delicious, and perfect for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible cookies!

Enjoying Peanut Butter Oatmeal Cookies

FAQ: Your Peanut Butter Oatmeal Cookie Questions Answered

1. Can I freeze the cookie dough? Yes, the dough can be frozen for up to 3 months. Simply scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag.
2. How do I store the baked cookies? Store the cookies in an airtight container at room temperature for up to a week.
3. Can I use different types of oats? Rolled oats are recommended, but quick-cooking oats can be used as a substitute.
4. Can I make these cookies gluten-free? Substitute the all-purpose flour with a gluten-free blend for a gluten-free version.
5. My cookies spread too thin. What did I do wrong? The dough may not have been chilled long enough, or your oven temperature may have been too low.
6. Can I add other mix-ins? Absolutely! Chocolate chips, raisins, nuts, and spices are all great additions.
7. How can I make these cookies vegan? Substitute the eggs with flax eggs and use vegan butter in place of regular butter.