Easy Peanut Butter Oatmeal Cookies

Instructions

1. Prepare Your Dry Ingredients – Start by sifting together the all-purpose flour, baking soda, and salt in a medium bowl. This ensures even distribution of the leavening agents and prevents any lumps. Set this mixture aside while you work on the wet ingredients. The sifting step might seem optional, but it really does make a difference in the final texture of your cookies.

2. Cream the Butter and Peanut Butter – In a large mixing bowl, combine the softened butter and peanut butter. Using an electric mixer (hand mixer works perfectly fine), cream these together until the mixture is light and fluffy. This process incorporates air into the mixture, which contributes to the cookies’ tender texture. Don’t rush this step – proper creaming is key to achieving the perfect cookie consistency.

3. Add the Sugars – Gradually add both the brown sugar and granulated sugar to your butter mixture. The brown sugar adds moisture and that lovely caramel flavor, while the granulated sugar helps with structure. Continue mixing until everything is well combined and the mixture looks creamy and uniform in color.

4. Incorporate the Eggs and Vanilla – Add the eggs one at a time, mixing well after each addition. This prevents the mixture from curdling and ensures proper emulsification. Follow with the vanilla extract, giving everything a final mix. At this point, your kitchen should smell absolutely amazing – that’s when you know you’re on the right track!

5. Combine Wet and Dry Ingredients – Add the flour mixture to your wet ingredients and mix on low speed just until the flour is almost incorporated. Don’t overmix at this stage, as we still have one more ingredient to add. Overmixing can lead to tough cookies, and we want these beauties to stay tender and chewy.

6. Fold in the Oats – Add the oats to your cookie dough and mix on low speed just until they’re evenly distributed throughout the dough. The oats not only add wonderful texture but also give these cookies their signature heartiness. Once the oats are incorporated and no streaks of flour remain, your dough is ready.

7. Shape and Bake – Preheat your oven to 350°F (175°C). Using a cookie scoop or tablespoon, portion the dough into 2-tablespoon sized balls and place them on ungreased baking sheets, leaving about 2 inches between each cookie. Bake for 12 minutes for softer, chewier cookies, or 13-15 minutes if you prefer them with a bit more crispness around the edges.

8. Cool and Enjoy – Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This brief cooling period lets them set up properly without becoming too firm. Serve warm for the ultimate indulgence, or store in an airtight container for up to one week (though they rarely last that long in our house!).

Nutrition Information

Per cookie (makes 24 cookies)