Peanut Butter Oatmeal Cookies – My Baking Habit

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 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 find it irresistible in every little thing from peanut butter banana bread to peanut butter pie and chocolate-covered peanut butter balls, too. 

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

My chewy peanut butter oatmeal cookies

If you happen to 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 like the mix of peanut butter and oats in these sandwich cookies. There’s one thing concerning 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 following degree 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, street journeys, vacation cookie platters, and a lot extra. 

The best way to make peanut butter oatmeal cookies

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

Components you’ll want

For this recipe, you have to:

• 1 cup room-temperature unsalted butter
• 1 cup granulated sugar
• 1 cup evenly packed gentle 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 fantastic 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, ensure you know how you can measure flour and how you can cream butter and sugar appropriately. Getting these steps right 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 tips about how you can make a brown sugar substitute and how you can soften brown sugar.

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

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

The completion on these peanut butter oatmeal cookies is just a little 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 gentle and fluffy. This can take about 3 minutes.

Combine within the eggs one after the other, adopted by the vanilla, and blend till effectively 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 a minimum of 3 hours. You can even maintain it within the fridge for as much as 2 days earlier than baking.

Whenever 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 must 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 sides to be golden. If you happen to 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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