I am excited to share my take on Chewy Peanut Butter Oatmeal Cookies that blend creamy peanut butter, granulated sugar, and a hint of vanilla with hearty rolled oats. The addition of a pinch of salt and baking soda gives these cookies an unexpected twist that makes them irresistibly memorable indeed.
I love sharing my take on peanut butter oatmeal cookies because they are super easy and totally satisfying. I first mixed 1 cup of creamy peanut butter with 3/4 cup granulated sugar and one large egg, adding in 1 teaspoon of vanilla extract for that extra kick.
Then I whisked in just a pinch of salt, 1/2 teaspoon baking soda and folded in 1/2 cup all-purpose flour along with 1 cup of old fashioned rolled oats. This recipe is one of my favorite variations of chewy peanut butter drop cookies that manages to be a bit ooey gooey without being too sweet.
What makes these cookies even cooler is that you can freeze the dough if you’re not ready to bake it all, meaning fresh cookies anytime you want. I promise, every bite brings a delightful burst of peanut butter flavor and a fun texture that is hard to resist.
Why I Like this Recipe
I love these cookies because they give me that perfect mix of sweet, peanut buttery flavor and a chewy texture that just reminds me of my childhood treats. I also appreciate how simple the recipe is; even when I’m not super focused, everything just comes together great every time. I really like the hack of freezing extra dough too, it’s a lifesaver on busy days when I need a quick cookie fix. Lastly, the oats add a fun twist that makes the cookies feel a bit more wholesome and satisfying.
Ingredients
- Creamy peanut butter supplies protein and healthy fats enhancing rich flavor, supports satiety.
- Sugar provides sweetness and energy, but too much can be unhealthy.
- Egg adds protein and moisture, aiding in binding ingredients together.
- Vanilla extract offers subtle sweet aroma and complements flavors.
- Baking soda helps cookies rise and creates soft chewy texture.
- Flour provides structure and binds ingredients, offering simple carbohydrates.
- Rolled oats add fiber and heartiness, being a whole grain option.
- Salt enhances overall flavor, balancing sweetness and enriching taste.
Ingredient Quantities
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup all-purpose flour
- 1 cup old fashioned rolled oats
- A pinch of salt
How to Make this
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the peanut butter, sugar, egg, and vanilla extract until everything is well combined.
3. Stir in the baking soda, all-purpose flour, old fashioned rolled oats, and a pinch of salt, making sure not to overmix.
4. Scoop out the dough using a spoon or cookie scoop into small balls about 1 inch in diameter and place them evenly on the baking sheet.
5. Lightly press down each ball with the back of your spoon to help them spread a bit while baking.
6. Bake the cookies for 10-12 minutes until the edges are golden, but be careful not to overbake so they stay chewy.
7. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
8. If you want to freeze some dough for later, shape the extra dough into balls, place them on a tray in a single layer and freeze until firm.
9. Once frozen, transfer the dough balls into a freezer-safe container or bag and label with the date.
10. When you’re ready to bake more, just place the frozen dough balls on your prepared baking sheet and bake them for about 2-3 minutes longer than the original baking time. Enjoy!
Equipment Needed
1. Oven – you’ll need this to preheat at 350°F before baking
2. Baking sheet with parchment paper – for even cookie baking and easy cleanup
3. Large mixing bowl – where you’ll combine the peanut butter, sugar, egg, and vanilla
4. Mixing utensil – a spoon or spatula to thoroughly mix the dough
5. Cookie scoop or regular spoon – to form roughly 1-inch balls of dough
6. Back of a spoon – to gently press down the dough balls for proper spreading
7. Wire rack – for letting the cookies cool after baking
8. Freezer tray and container or bag – if you plan to freeze extra dough balls for later use
FAQ
Easy Peanut Butter Oatmeal Cookies Recipe Substitutions and Variations
- If you dont have creamy peanut butter, almond butter or cashew butter works pretty well too
- You can swap granulated sugar with coconut sugar if you want a more natural sweetener
- Try using a flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons water) in place of a large egg
- If old fashioned rolled oats arent available, quick oats are an option but expect the texture to change a bit
Pro Tips
1. If your dough seems too sticky or runny, try chillin it in the fridge for about 15 minutes before scoopin it onto the pan. It helps the cookies keep their shape and makes ’em easier to handle.
2. Don’t overmix the dry ingredients into the wet ones cause that can make the cookies a bit cakey. Just mix until it’s combined, dont stress about a few streaks.
3. When the cookies are done, let ’em cool on the baking sheet for a few minutes before movin them over to the rack. This extra wait helps ’em firm up and makes them less likely to fall apart.
4. If you want to add a twist, toss in a handful of chocolate chips or chopped nuts to the dough. It’s a simple way to upgrade the flavor without messin up the basic recipe.
Easy Peanut Butter Oatmeal Cookies Recipe
My favorite Easy Peanut Butter Oatmeal Cookies Recipe
Equipment Needed:
1. Oven – you’ll need this to preheat at 350°F before baking
2. Baking sheet with parchment paper – for even cookie baking and easy cleanup
3. Large mixing bowl – where you’ll combine the peanut butter, sugar, egg, and vanilla
4. Mixing utensil – a spoon or spatula to thoroughly mix the dough
5. Cookie scoop or regular spoon – to form roughly 1-inch balls of dough
6. Back of a spoon – to gently press down the dough balls for proper spreading
7. Wire rack – for letting the cookies cool after baking
8. Freezer tray and container or bag – if you plan to freeze extra dough balls for later use
Ingredients:
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup all-purpose flour
- 1 cup old fashioned rolled oats
- A pinch of salt
Instructions:
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the peanut butter, sugar, egg, and vanilla extract until everything is well combined.
3. Stir in the baking soda, all-purpose flour, old fashioned rolled oats, and a pinch of salt, making sure not to overmix.
4. Scoop out the dough using a spoon or cookie scoop into small balls about 1 inch in diameter and place them evenly on the baking sheet.
5. Lightly press down each ball with the back of your spoon to help them spread a bit while baking.
6. Bake the cookies for 10-12 minutes until the edges are golden, but be careful not to overbake so they stay chewy.
7. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
8. If you want to freeze some dough for later, shape the extra dough into balls, place them on a tray in a single layer and freeze until firm.
9. Once frozen, transfer the dough balls into a freezer-safe container or bag and label with the date.
10. When you’re ready to bake more, just place the frozen dough balls on your prepared baking sheet and bake them for about 2-3 minutes longer than the original baking time. Enjoy!
