Easy Peanut Butter Oatmeal Cookies Recipe

I can’t wait to share my Easy Oatmeal Peanut Butter Cookies recipe and the little trick I use to freeze the dough for later.

I never believed a cookie could make me do a double take till I dug into these Easy Oatmeal Peanut Butter Cookies. They are chewy, peanut buttery and a little surprising, with creamy peanut butter and old fashioned rolled oats giving every bite weight and pull.

Sometimes I half joke and call them Ooey Gooey Peanut Butter Cookies because the centers go soft but still hold and friends always ask for the recipe. I mess up baking directions all the time and they still work which makes me suspicious of myself.

Ive even got notes on freezing the dough so you can bake a few whenever you want.

Ingredients

• Adds rich fat and flavor, helps cookies spread, mostly saturated fat and calories.
• High in protein and healthy fats, adds peanut flavor and chewy texture, calorie dense.
• Whole grain source of fiber, keeps you full, gives rustic chew and nutty taste.
• Granulated sweetens, brown adds molasses notes and moisture, both are simple carbohydrates.
• Provide protein and lift, help bind dough, add moisture and a tender crumb.
• Gives structure through gluten, mostly starch carbs, controls chew and overall texture.
• Small starch boost for extra chewiness and softer bite, nearly no flavor.

Ingredient Quantities

• 1/2 cup (113 g) unsalted butter, softened
• 1 cup (250 g) creamy peanut butter, room temp
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (165 g) packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups (150 g) all-purpose flour
• 1 1/2 cups (135 g) old-fashioned rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cornstarch (for extra chewiness)

How to Make this

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat and set aside.

2. In a large bowl beat 1/2 cup softened unsalted butter and 1 cup creamy peanut butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until smooth and a little fluffy, about 2 to 3 minutes. Room temp eggs mix better, so add 2 large eggs one at a time then stir in 1 teaspoon vanilla extract. Dont overmix after the eggs.

3. In another bowl whisk together 1 1/4 cups all purpose flour, 1 1/2 cups old fashioned rolled oats, 1 teaspoon baking soda, 1/2 teaspoon salt and 1 tablespoon cornstarch. Use real rolled oats not instant for best texture.

4. Fold the dry ingredients into the wet until just combined. The dough should be thick and sticky, not dry. Overmixing makes cookies tough, so stop when you cant see streaks of flour.

5. Scoop dough into balls about
1.5 to 2 tablespoons each and place on prepared sheets about 2 inches apart. If you want thicker chewier cookies chill the scooped dough 20 to 30 minutes, but you can bake right away if you want faster results.

6. Press each ball gently with a fork to flatten and make a crisscross pattern, or leave slightly domed if you want a softer center. Optional sprinkle of flaky salt on top before baking.

7. Bake 9 to 11 minutes until edges are set and centers still look slightly soft. Do not overbake; cookies will finish setting on the hot pan. Let sit on the baking sheet 5 minutes, then move to a wire rack to cool completely.

8. To freeze dough for later: scoop dough onto a parchment lined tray and freeze until solid, about 1 to 2 hours. Transfer frozen dough balls to an airtight freezer bag or container, label with date and freeze up to 3 months.

9. To bake from frozen: place frozen dough balls on a lined baking sheet and add 1 to 2 minutes to the bake time, bake straight from the freezer until edges are set. Or thaw in the fridge overnight and bake at the regular time.

10. Tips: measure flour by spooning into the cup then leveling off, use room temperature eggs and peanut butter for even mixing, and remember the cornstarch gives that extra chewiness so dont skip it.

Equipment Needed

1. Oven (preheat to 350°F)

2. 2 baking sheets plus parchment paper or silicone baking mats

3. Large mixing bowl

4. Medium mixing bowl

5. Electric hand mixer or sturdy whisk and wooden spoon

6. Measuring cups and spoons

7. Rubber spatula

8. 1.5 to 2 tablespoon cookie scoop or tablespoon + kitchen scale

9. Fork (for the crisscross) and a small spoon for sprinkling salt

10. Wire cooling rack and an airtight freezer bag or container

FAQ

Easy Peanut Butter Oatmeal Cookies Recipe Substitutions and Variations

• Peanut butter: swap for almond butter or sunflower seed butter, use 1:1. Almond is a bit milder, sunflower is great if you need nut-free but it might be slightly oilier so chill the dough a bit before baking.
• Unsalted butter: replace with solid coconut oil or a vegan stick butter, 1:1. If you only have salted butter cut the recipe salt to about 1/4 tsp, coconut oil gives a faint coconut note and crisper edges.
• Eggs: make flax eggs for a vegan swap — 1 tbsp ground flax + 3 tbsp water per egg, stir and let sit 5 min. Or use 1/4 cup unsweetened applesauce per egg for a softer, more cake-like cookie.
• Cornstarch: use tapioca starch or arrowroot 1:1 for the same extra chewiness. No starch on hand? Add an extra tablespoon of flour instead, cookies will still be good just a tad less tender.

Pro Tips

1. Chill the scooped dough for 20 to 30 minutes if you want chunkier, chewier cookies, but if youre in a rush bake right away and expect flatter ones.

2. Use room temp butter, eggs and peanut butter so everything blends fast, and dont overmix after adding the eggs or the cookies will get tough. The cornstarch is not optional if you want that soft chew, so dont skip it.

3. Use old fashioned rolled oats not instant, and try toasting them briefly in a dry skillet for a nutty boost, just a minute or two. If youre using natural peanut butter stir it well and consider chilling the dough longer since its thinner and can make the dough greasy.

4. Pull the cookies when the edges are set but the centers still look a little soft, let them sit on the hot sheet for a few minutes to finish, then move to a rack. Sprinkle flaky sea salt on top before baking for contrast, and for make ahead: freeze scooped balls on a tray, bag them, and bake straight from frozen adding about 1 to 2 minutes to the bake time.