Easy Oatmeal Peanut Butter Cookies

5 from 4 votes

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 indeed become a new family favorite.

Prep Time25

Cook Time15

Total Time40

Course: Cookies

Cuisine: American

Servings: servings

Calories: 75kcal

Author: Gabriela

Equipment

KitchenAid 5-Speed Ultra Power Hand Mixer
KitchenAid Mixer (use instead of a hand mixer)
Flexible 3-Piece Silicone Spatula Set
Mixing Bowls with Lids
Baking Tray Nonstick Cookie Half Sheet Pan
Silicone Baking Mat

Ingredients

¾ cup dark brown sugar firmly packed
½ cup granulated sugar
¼ cup peanut butter
½ cup soft unsalted butter
1 large egg
¼ cup water
1 teaspoon vanilla extract
3 cups rolled oats
1 cup unbleached all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 cup raw peanuts

Instructions

Preheat oven to 350F.
In a large bowl, use an electric hand mixer, or in a stand-up bowl, cream the granulated sugar, dark brown sugar, peanut butter, and soft unsalted butter until creamy.
Beat in the egg, water, and vanilla extract, and mix very well.
Combine the dry ingredients: rolled oats, unbleached all-purpose flour, salt, and baking soda, and stir them into the sugar-butter mixture.
Add raw peanuts, making sure they are evenly distributed.
Drop batter by rounded teaspoonfuls onto a greased cookie sheet(or covered with parchment paper) and bake for 12 to 15 minutes.
Cool completely on racks before storing.

Notes

For an even bake, rotate the cookie sheet halfway through the baking time.
Make sure your butter is softened but not melted to achieve the perfect texture.
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.
Use a cookie scoop or a tablespoon to ensure uniform size and even baking.
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.

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 3 tablespoons water) and use vegan butter or coconut oil instead of the unsalted butter.

Nutrition