Perfectly soft and chewy peanut butter oatmeal cookies made with quick oats, peanut butter, brown sugar. Baked to cookie perfection.

If oatmeal cookies and peanut butter cookies had a baby, this would be it! These are a great combination of two of my favorite cookie recipes. It’s a recipe that I’m so excited to share with you today.

These cookies are super soft and tender and are packed with both oatmeal cookie and peanut butter flavors which I just love. They are so great warm, and they store well, too! This is one of my favorite cookies to make on the weekend and stick in lunch boxes all week long. I can’t wait for you to make these.

Can you freeze peanut butter oatmeal cookies or oatmeal cookie dough?

Yes! You can can freeze baked cookies by making the batter, baking the cookies, letting them cool completely, and then storing them in an air-tight container. They’ll be good in the freezer for up to two months. Just pull the cookies out about an hour before serving so that they have time to come to room temperature.
To freeze the oatmeal cookie dough, make the dough into balls and then let them freeze for a few hours on the cookie tray (or in a dish so that they aren’t touching much). After the cookie dough balls have frozen through, add them to an air-tight container or a freezer zipper-top baggie. When you are ready to bake the dough, simply preheat your oven, place the frozen cookie dough balls on a baking sheet like you would fresh dough, and bake, adding 2-4 minutes to the suggested cook time, as needed. No need to thaw ahead of time.

What kind of oatmeal is best for cookies?

In oatmeal cookies, old-fashioned oats will give you a chewier texture, and quick oats will be slightly less chewy, but the flavor is the same. It’s really personal preference which one you like better for baking, and it also depends on what the recipe calls for. For this recipe, I like quick oats the best for the softer texture but still great oatmeal cookie flavor.

Soft Peanut Butter Oatmeal Cookies

Author: Melissa Griffiths - Bless this Mess
Prep Time: 15 min
Cook Time: 10 min
Total Time: 40 min
Yield: 4 dozen 1x

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Description

Perfectly soft and chewy peanut butter oatmeal cookies made with quick oats, peanut butter, brown sugar. Baked to cookie perfection.

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Ingredients

1 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar (light or dark)
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups quick-cooking oats (also called instant or minute oats)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Instructions

Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper or a baking mat.
In a large bowl (or the bowl of your stand mixer) beat together the butter, peanut butter, granulated sugar, and brown sugar, until the mixture is light and fluffy, about 5 minutes (using a hand mixer if you don’t have a stand mixer is a good option.)
Add the two eggs and vanilla and mix to combine.
Add the oats, flour, baking soda, baking powder, and salt to the bowl and mix to combine well.
Let the mixture rest for 5 minutes and then stir again (this gives the oats time to absorb some of the moisture giving you the nice cookie dough texture).
Using a cookie scoop or two spoons, place a large tablespoon of dough on the baking sheet, about 3 inches apart.
Bake the cookies for 10-12 minutes, until the edges are set and lightly browned.
Remove from the oven and let cool on the baking sheet for 5 minutes before removing from the sheet and placing on a wire rack to cool.
Enjoy right away. Store extras in an air-tight container for up to a week or in the freezer for much longer.

Category: Cookies
Method: Oven
Cuisine: American

Keywords: peanut butter, oatmeal cookies, cookies, peanut butter oatmeal cookies, best peanut butter cookies

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Love peanut butter oatmeal cookies? You might also like these oatmeal cookie recipes:

I always get asked where you can find my enamel baking sheets (I LOVE THEM). You can find them at Crow Canyon Home. Thanks for stopping in and enjoy these cookies from my house to yours.