There is nothing better than a classic Oatmeal Peanut Butter Cookie, especially when it is easy to make. Our cookie is perfectly chewy in the center with nice crisp edges, which is perfect for dunking in a cuppa tea or milk.
If you are like me you areALWAYS looking for a new cookie recipe to add to your collection…I mean can you ever really have enough?
Now, this is an update on yourclassic Peanut Butter Cookie Recipe, mixed with the flavors of a tastyOatmeal Cookie, it is one to please people on bothsides of the cookie “fence”!
This was another one of those “I don’t have what I need!!!” recipes, but like my Peach Crisp, they turned out even better than my original!! And do you know what I was missing?? Brown sugar!! That is a STAPLE when makinga traditional peanut butter cookie…but not with my new discovery!
Recipe and photos updated April 15, 2020
I love cookies
I mean guys, just look at those cookies!!! I have to tell you, they have a nice chewy center, and the peanut butter flavor justPOPS (secret tip: use Crunchy Peanut Butter to add a whole other level of texture and flavor to your cookies!).
These Oatmeal Peanut Butter Cookies are a staple for us, especially on a grey day, in fact I just remade them today for my hubby and I to enjoy so I could update my photos for you guys to drool over.
I can remember when we first started dating I used to make cookies all the time for him to test out, my own little guinea pig, before sharing with family and friends…maybe that’s why he stuck around?!
Now, if you have followed me for long you know that ILOVE cookies and am constantly sharing a new recipe with you! Take for instance myClassic Oatmeal Cookieor even myChocolate Crinkle Cookies, both are great examples of a versatile cookie you can adjust to your preferences, and this one is no different guys!
If you prefer to use creamy peanut butter…go for it! Wanna add in some chopped nuts or chocolate chunks..yep you can do that too! Have fun and make em your own! Now, let’s get baking!
Ingredients
- Peanut butter
- White sugar
- Egg
- Margarine
- Vanilla
- Oats
- Flour
- Baking powder.
Tips
- Use chunky peanut butter – it adds to the texture and gives you a fuller cookie
- Do not over-mix your batter! Once you have added in the oats you want to do a quick mix and leave it alone
- You don’t want to cook them until they are brown on top (unless you prefer a very crunchy cookie) you only want the edges to be golden to keep the center chewy
- Always use quick cooking oats in your cookies, this way you won’t be biting into hard pieces of oats
- Let them cool for at least 10 minutes before eating one – I know, I know, it’s so hard to just let them be but trust me it’s worth it!
Be sure to PIN THIS COOKIE RECIPE so you have it for later!
You may also like
- No Bake Chocolate Haystack Cookies
- Fudgy Hot Chocolate Cookies
- Caramel Apple Coffee Cake
- Peanut Butter Chocolate Chip Cookie Cups
- Chocolate Orange Shortbread Cookies
- Chocolate Peanut Butter Bundt Cake
- Best Oatmeal Muffins
Yield: 24 Cookies
BEST Oatmeal Peanut Butter Cookie
Perfectly chewy center and crisp around the edges, this Oatmeal Peanut Butter Cookie is a classic recipe that everyone needs!
Prep Time5 minutes
Cook Time10 minutes
Cool10 minutes
Total Time25 minutes
Ingredients
- 1 1/4 cup Chunky Peanut Butter
- 1 cup White Sugar
- 1 lg Egg
- 1/4 cup Margarine, or butter
- 1 tsp Vanilla
- 3/4 cup Quick Cooking Oats, you may need more to thicken your batter depending on the size of your egg and if you choose to use creamy peanut butter instead
- 1/4 cup Flour
- 1/2 tsp Baking Powder
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In mixer, beat together your peanut butter with egg, vanilla and butter until creamy.
- Add in sugar and mix well until the sugar is dissolved (about 3-5 minutes on medium speed). In the meantime sift together flour and baking powder.
- Add in your flour mixture as well as the oats and (on low speed) mix until just combined.
- Using a teaspoon (or cookie scoop) drop by spoonful onto your baking sheet.
- Bake on middle rack for 10-11 minutes (until they are JUST browning around the edge, this keeps them chewy!)
- Remove from oven, allow to cool and enjoy!
Nutrition Information:
Yield:
24 cookiesServing Size:
1 cookie
Amount Per Serving:Calories: 161Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 92mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 5g
*Please note that nutritional values are not always 100% accurate and are to be used as a guide.
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Step-by-step tutorial
Once your peanut butter, egg and vanilla have mixed you will be left with a batter that is shiny and thick. You want to make sure that the egg is mixed throughout the peanut butter before moving on to the next step.
Once you add in the sugar and mix to fully dissolve you will have a batter that is more fluffy and pale in color, it almost resembles a whipped peanut butter at this point. Be sure to scrape down the sides of your bowl before adding in the flour mixture with oats in your next step.
Your final mix in of flour and oats will leave you with a wonderfully thick cookie dough that is easily held together with a gentle press. The thick consistency is key to having a cookie that rises and stays chewy in the center.
Using a teaspoon you want to gently shape the dough into small rounds and place about 1.5″ apart on your cookie tray to ensure they don’t touch when baking.
