Indulge in the perfect combination of peanut butter and oatmeal with this delicious cookie recipe. Follow along with step-by-step photos for guaranteed success in the kitchen!
Sometimes, not very often, but sometimes I want a cookie without any chocolate. I'm often stuck deciding between a peanut butter cookie, an oatmeal cookie, or a lemon cookie. So why not combine two of them? These peanut butter oatmeal cookies were developed off of my oatmeal chocolate chip cookie recipe.
Let's get to the recipe
Ingredients
For these delicious cookies you'll need:
- Salted Butter. Half of the butter needs to be browned and the other half will be cut up and mixed with the brown butter.
- Brown Sugar. Brown sugar helps sweeten the cookies and create a thicker, chewier cookie.
- Granulated Sugar. White sugar sweetens the cookies as well as encourages them to spread while baking.
- Creamy Peanut Butter. This recipe was developed using a standard store-bought creamy peanut butter like Jif or Skippy, not natural peanut butter.
- Large Eggs. One whole egg and one additional egg yolk are needed. The additional egg yolk creates a rich, chewy cookie. The eggs should be at room temperature, you can do this quickly by placing them in a bowl of warm water for 5-10 minutes before cracking.
- Pure Vanilla Extract. The sweet, warm flavor of vanilla extract pairs nicely with the peanut butter.
- All Purpose Flour. Due to the peanut butter and oats this recipe calls for a smaller amount of flour. Be careful not to add too much flour the cookies will be crumbly and dry.
- Salt. The salt balances out the sweetness as well as helps enhance the flavor profiles of the other ingredients in this cookie dough.
- Baking Soda. This chemical leavening agent helps the cookies rise and brown while baking.
- Cornstarch. Adding cornstarch creates a soft, tender cookie dough.
- Rolled Oats. For the best chewy oatmeal cookie, I prefer using rolled old-fashioned oats. You could swap in quick oats but the texture of the cookies may be different.
Of course, you could add ¾ of a cup to a cup of chocolate chips or chopped chocolate to these peanut butter oatmeal cookies if you want!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully, and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
In the bowl of an electric stand mixer fitted with a paddle attachment or a large mixing bowl with a handheld electric mixer add the brown butter and the regular butter, and mix until the butter is all combined. Add the brown sugar, granulated sugar, and peanut butter and stir together for 1 minute.
Add in egg, egg yolk, and vanilla extract and beat for two minutes. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes. The mixture will be much lighter in color.
In a separate bowl mix together the flour, salt, baking soda, cornstarch, and oats.
Slowly add the flour mixture to the wet mixture, mixing just until combined. But make sure you scrape down the sides of the bowl with a rubber spatula to ensure everything is combined.
I like to use a cookie scoop to achieve same-size cookies, scoop 2 tablespoons balls of dough and place on a sheet pan or plate, cover with plastic wrap, and chill in the fridge for at least thirty minutes or up to two days.
Preheat oven to 375F/190C and line a baking sheet with a Silpat liner or parchment paper.
Place the cookie dough balls 3 inches apart on the prepared sheet, and bake for 10-12 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. After 5 minutes of cooling transfer the cookies to cool on a wire rack. Store leftover peanut butter oatmeal cookies in an airtight container for 5 days.
Check out this post on my Cookie Baking Tips
More cookie recipes
Cookies and cream brownies are such a fun twist and full of flavor!
Reese's peanut butter cookies for you chocolate peanut butter lovers.
Oatmeal and butterscotch are a great combo, these butterscotch oatmeal cookies are delightful!
Check out my friend Allisons Strawberry Meringue Cookies!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
PrintRecipe Card
Peanut Butter Oatmeal Cookies
Indulge in the perfect combination of peanut butter and oatmeal with this delicious cookie recipe. Follow along with step-by-step photos for guaranteed success in the kitchen!
- Total Time: 55 minutes
Ingredients
- 2oz (¼ Cup) Unsalted Butter, browned
- 2oz (¼ Cup) Unsalted Butter, cut into small cubes
- 150 grams (¾ Cup) Brown Sugar
- 50 grams (¼ Cup) Granulated Sugar
- 4oz (½ Cup) Creamy Peanut Butter, like Jif or Skippy not natural peanut butter
- 1 Large Egg + 1 Egg Yolk, at room temp.
- 2 Teaspoons Vanilla Extract
- 156 gram ( 1 Cup) All Purpose Flour
- 1.5 Teaspoon Salt
- 1.5 Teaspoons Baking Soda
- 2 Teaspoons Cornstarch
- 100 grams (1 Cup) Rolled Oats
Instructions
- In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully, and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
- In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer add the brown butter and the regular butter, and mix until the butter is all combined. Add the brown sugar, granulated sugar, and peanut butter and stir together for 1 minute. Add in egg, egg yolk, and vanilla extract and beat for two minutes. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes. The mixture will be much lighter in color.
- In a separate bowl mix together the flour, salt, baking soda, cornstarch, and oats.
- Slowly add the flour mixture to the wet mixture, mixing just until combined. Scoop 2 tablespoons balls of dough and place on a sheet pan or plate, cover with plastic wrap, and chill in the fridge for at least thirty minutes or up to two days.
- Preheat oven to 375F/190C and line a baking sheet with a Silpat liner or parchment paper.
- Place the cookie dough balls 3 inches apart on the prepared sheet, and bake for 10-12 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. After 5 minutes of cooling transfer the cookies to cool on a wire rack. Store leftover cookies in an airtight container for 5 days.
- Prep Time: 15 Minutes
- Chill Time: 30 Minutes
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
You may also like
Comments
No Comments