Peanut butter and oats make for one of the very best combinations. Seriously, I always love to add a heaping tablespoon of peanut butter to my morning bowl of warm oatmeal. Something I tried recently and liked even better is Peanut Butter Oatmeal Cookies. These were the real deal so I’ve perfected my recipe and am sharing it with you. It is a good one for sure! And, if you’re a peanut butter fanatic, or simply like to add it in your recipes every now and then, then this is a Wonderful cookie recipe for you.
Now, if you are a baker, hopefully you already have a lot of these ingredients on hand. The ingredients that you will need to use for this Peanut Butter Oatmeal Cookie recipe are: oats, (use your favorite brand) all-purpose flour, baking soda, salt, ground cinnamon, unsalted butter (at room temperature), peanut butter (I think creamy is best, but truly use whatever you have on had or whatever type you like), light brown sugar, granulated sugar, one large egg, at room temperature, and pure vanilla extract. That might sound like a lot of ingredients, but most of them are the basic ingredients used to bake cookies. I always make sure to have the basic ingredients on hand for those times when I am craving a batch of cookies.
Featured Local Savings
Featured Local Savings
I actually made these peanut butter oatmeal cookies because I originally wanted oatmeal chocolate chip cookies, but to my dismay, I did not have any chocolate chips. However, I was in luck when I opened up my cupboard and discovered a fresh unopened jar of peanut butter. I opened that fresh jar up and got down to business.
These cookies came together in about 10 minutes once everything was nice and room temperature. It was especially important that the egg and butter were at room temperature because it allowed the cookies to bake exactly the way I wanted them to bake.
The cookie baking process started smelling really good once I added in the peanut butter. I was tempted to eat it straight out of the bowl. That would not have been too food safe, since I used a raw egg. Instead, I satisfied my craving by eating a spoonful of peanut butter. It did just the trick!
After everything was nicely mixed together, I used a cookie scoop to place the cookies on a baking sheet about 2 inches apart. I recommend that you use parchment paper for easy clean up.
Next I popped them in a 350°F/180°C oven and kept them in there for 10-12 minutes while I not-so-patiently waited for them to be finished baking. Here’s a tip: for thicker cookies, pop the dough in the fridge for an hour or two and then use a cookie scoop to place them on a baking sheet and into the oven.
Once they came out, I let them stay on the baking sheet for another couple of minutes before taking them off of the baking sheet and transferring them to a plate to cool. I chose to keep them on the baking sheet for another couple of minutes because I wanted them to firm up just a bit more. It worked perfectly. They were chewy in the middle and crispy around the edges.
After eating a few cookies, I was no longer dismayed that I did not have any chocolate chips. I found a new cookie that I loved, the Peanut Butter Oatmeal Cookie! And, it made my day so much brighter. I highly recommend this recipe and I hope you make this for your family and friends. Enjoy Baking!