These cookies are a peanut butter lover's dream come true! Follow these simple steps and you'll have fresh, warm and delicious homemade peanut butter oatmeal cookies in no time!
A little while ago there was a sale on peanut butter at the grocery store and I couldn't help but buy a few extra jars. Now that I have a good stock of peanut butter on hand I've been trying to use it up in a few different ways.
In my opinion, one of the best ways to use up peanut butter is to make some peanut butter oatmeal cookies!
Take a look at this mountain of cookies.
You have no idea how much will power it took to take these photos without reaching in and disturbing that pile of cookies!
These deliciously chewy peanut butter oatmeal cookies are so good. They have the perfect amount of peanut butter combined delicious brown sugar and oatmeal.
This is such a super simple recipe and if you're a parent it would be fun to make these cookies with your kids!
I'm not the only one who's obsessed with peanut butter in this family. My son Donnie is just barely 2 years old and he loves to help me make these… and eat them!
I hope you enjoy this recipe!
Peanut Butter Oatmeal Cookies
- Yield: Makes about 30 cookies 1x
Ingredients
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 3/4 cup smooth peanut butter
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups large flake oats
Instructions
- Preheat the oven to 350°F
- Cream together both sugars with the butter.
- Add vanilla and beat in one egg at a time until smooth and combined.
- Stir in peanut butter and make sure it's mixed well.
- In a separate bowl combine flour, baking powder, baking soda, salt and oats. I use a whisk to combine this so everything is mixed well.
- Add the dry ingredients to the wet about 1/2 cup at a time to make sure it's well combined.
- Onto a cookie sheet lined with parchment paper, spoon out the dough in scoops of about the size of a rounded tablespoon. Make sure that each are about 2″ apart on the cookie sheet. I'm able to fit about 12 on each cookie sheet. Don't overcrowd the cookie sheet or you might end up having a giant cookie!
- Bake in the oven for 15 – 18 minutes.
- Let cool for about 5 minutes on the cookie sheet before placing them onto a wire cooling rack.
