Peanut Butter Oatmeal Cookies

5 from 1 vote

Peanut Butter Oatmeal Cookies

This easy Peanut Butter Oatmeal Cookies recipe yields crisp edges, tender and chewy centers packed with peanut butter flavor and oats! My favorite oatmeal & peanut butter cookies can be customized with your favorite add-ins!

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Author: Demeter Trieu

Equipment

Ingredients

Peanut Butter Oatmeal Cookies Ingredients

1 cup creamy peanut butter
½ cup granulated sugar
½ cup brown sugar packed
1/3 cup unsalted butter softened to room temperature or slightly more
2 eggs
2 teaspoons maple syrup
2/3 teaspoon pure vanilla extract
4 teaspoons all-purpose flour
1 ½ cups rolled oats
1 ½ cups quick oats
1 1/3 teaspoons baking soda
½ teaspoon salt

Add-ins

2/3 cup add-ins of choice optional

Toppings

1/3 cup toppings of choice optional

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Add peanut butter, granulated sugar, brown sugar, and butter to the bowl of a stand mixer with the paddle attachment. Beat until creamed together.
Beat eggs in one at a time until well mixed. Beat in maple syrup and vanilla.
Stir in flour, rolled oats, quick oats, baking soda and salt until you get a cohesive dough. If using, fold in add-ins.
Using a medium cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart. Optionally, press Toppings into each ball. Using a fork, flatten cookies about halfway to medium thickness—they’ll spread a bit during baking. Press together any loose bits.
Bake cookies for 10-14 minutes. Mine took 12 minutes.
Cool cookies on sheet for 5 minutes. Transfer to a cooling rack to cool completely. Enjoy!
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Notes

Storing Instructions: Cool peanut butter oatmeal cookies completely, then store in an airtight container in the pantry for 1-2 weeks.
Freezing Instructions: After cooling cookies, place in a freezer-friendly container and freeze for 1-3 months.
Freeze Cookie Dough: Scoop cookie dough into balls and flatten halfway, then store in a freezer-friendly container for 1-2 months. Bake as normal, adding 1-2 extra minutes onto bake time.

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