Easy Oatmeal Peanut Butter Cookies

These Oatmeal Peanut Butter Cookies are the perfect treat for those who love the classic combination of oats and peanut butter. With a crispy exterior and a soft, tender center, these cookies will surely become a new family favorite. 

These Oatmeal Peanut Butter Cookies are an irresistible treat that is easy to make and perfect for sharing. With a few expert tips and tricks, you can achieve a delicious, chewy, and nutty cookie that will leave everyone asking for more. 

Try this easy recipe, and enjoy the delightful combination of oats and peanut butter in every bite!

Why this recipe works and why you should make it:

There are countless cookie recipes out there, but this Oatmeal Peanut Butter Cookie recipe stands out for a few reasons:

1. It's a perfect balance of flavors – the sweetness of the brown and granulated sugars combined with peanut butter's nutty, savory taste creates an irresistible, mouthwatering cookie.
2. The rolled oats provide a delightful, chewy texture that's both filling and satisfying.
3. Raw peanuts add an extra crunch, making these cookies a textural delight.
4. This recipe is straightforward and easy to follow, perfect for bakers of all skill levels.

What ingredients go into this recipe:

The key ingredients in this Oatmeal Peanut Butter Cookie recipe are:

1. Dark brown sugar: Adds depth of flavor and a hint of molasses to the cookies. You can replace it with light brown sugar or a mix of white sugar and molasses (1 cup white sugar to 1 tablespoon molasses).
2. Granulated sugar: Balances the sweetness and provides a crisp texture.
3. Peanut butter: Provides a rich, nutty taste and a creamy texture. For those with allergies, try some other nut butters, like almond butter. Sunflower seed butter is also a good alternative. A traditional, store-bought regular peanut butter like Jif or Skippy works well in this recipe. However, if you prefer a more natural option, look for creamy natural peanut butter with minimal added sugar and salt. Just make sure to stir the natural peanut butter well to incorporate any oil that has separated before using it in the recipe.
4. Unsalted butter: Adds a tender, moist texture to the cookies.
5. Rolled oats: Gives the cookies their unique, chewy texture. For a gluten-free option, substitute with gluten-free rolled oats. (*More about oats next)
6. All-purpose flour: Provides structure and stability to the cookies. Use gluten-free all-purpose flour for a gluten-free cookie.
7. Peanuts: Enhances the nutty flavor and adds an extra crunch. If you're not a fan of peanuts, try using chopped almonds or walnuts for a different nutty flavor.

*A few words about rolled oats:

Rolled oats, also known as old-fashioned oats, are whole oat groats steamed to soften them and then rolled flat between large rollers.

This process partially cooks the oats, allowing them to cook more quickly when you prepare them at home. The rolling also gives the oats their characteristic flattened, round shape.

Rolled oats are a popular choice for oatmeal, cookies, granola, and other baked goods because they have a hearty texture and cook relatively quickly.

They retain their shape well during cooking, which gives dishes like oatmeal a satisfying, chewy texture. Additionally, oats are a nutritious whole grain, rich in fiber, protein, and essential nutrients.

Regular rolled oats are not considered gluten-free due to potential cross-contamination with gluten-containing grains during processing.

However, you can find certified gluten-free rolled oats, which are processed in a way that avoids cross-contamination.

If you need to make these cookies gluten-free, use certified gluten-free rolled oats along with gluten-free all-purpose flour.

How to make this peanut butter oatmeal cookie recipe:

Step 1. Preheat the oven and prepare the baking sheets: Cover them with parchment paper or lightly grease them.

Step 2. Cream the butter with sugars: In a large mixing bowl, combine granulated sugar, dark brown sugar, peanut butter, and unsalted butter. Cream the mixture together until smooth and creamy. Use an electric mixer or a stand-up KitchenAid.

Step 3. Add the wet ingredients: Add the egg, water, and vanilla extract to the sugar mixture, mixing thoroughly to combine.

Step 4. Prepare the dry ingredients and add them to the mixture: In a separate bowl, whisk together the rolled oats, all-purpose flour, salt, and baking soda. Gradually add the flour mixture to the wet ingredients, stirring until fully incorporated.

Step 5. Add peanuts: Fold in the raw peanuts, ensuring they are evenly distributed throughout the cookie dough.

Step 6. Form the cookies: Use a teaspoon or cookie scoop to drop rounded portions of dough onto the prepared baking sheet.

Step 7. Bake.

Bake the cookies for 12-15 minutes or until the edges are golden brown. Allow the cookies to cool completely on wire racks before storing them.

FAQS Recipe:

Can I use quick oats instead of rolled oats?

Quick oats can be used, but the cookies may have a slightly different texture. Rolled oats provide a chewier, heartier texture, while instant oats may yield a softer cookie.

Can I use crunchy or chunky peanut butter instead of smooth?

Yes, crunchy or chunky peanut butter can be used if you prefer a more textured cookie.

How can I make this recipe vegan?

Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with three tablespoons water) and use vegan butter or coconut oil instead of the unsalted butter.

Expert Tips On How to Bake a Successful Cookie

1. For an even bake, rotate the cookie sheet halfway through the baking time.
2. Make sure your butter is softened but not melted to achieve the perfect texture.
3. To keep the cookies soft and chewy, avoid overbaking them. Remove them from the oven when the edges are golden brown, and the center is still slightly soft.
4. Use a cookie scoop or a tablespoon to ensure uniform size and even baking.
5. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to prevent them from breaking.

How to Store These Peanut Butter Oatmeal Cookies:

Store the cooled cookies in an airtight container at room temperature for up to a week. To keep them fresh, place a piece of bread or a slice of apple in the container to maintain moisture.

Can you freeze the dough?

Yes, you can freeze the cookie dough. Roll the dough into balls and place them on a parchment-lined baking sheet. 

Freeze until solid, then transfer the frozen dough balls to a freezer-safe container or bag. Store in the freezer for up to 3 months. 

When ready to bake, place the dough balls on a prepared baking sheet and bake as directed, adding 1-2 minutes to the baking time.

Can you freeze the cookies?

Yes. You can freeze the baked cookies. Allow them to cool completely, then place them in a single layer on a parchment-lined cookie tray. 

Freeze until solid, then transfer the cookies to a freezer-safe container or bag, separating layers with parchment paper. Store in the freezer for up to 3 months. 

To serve, thaw the cookies at room temperature for 20-30 minutes before enjoying.

More recipes to enjoy:

Classic Oatmeal Raisin Cookies

Oatmeal Banana Almond Cookies

Banana Walnut Chocolate Chips Cookies

Peanut Butter Snowball Cookies

Peanut Butter Cookies

Chocolate Chip Cookies

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