Description
Deliciously chewy peanut butter oatmeal cookies made with creamy peanut butter, quick oats, and peanut butter chips for extra richness. These classic cookies offer a perfect balance of sweet and salty flavors, enhanced by a optional sprinkle of flaky sea salt. Chilled dough ensures a perfect texture and flavor development, making them irresistible for any peanut butter lover.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup lightly packed light brown sugar
- 1 ½ cups creamy peanut butter (we used JIF)
- 2 large eggs
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 ½ cups quick-cooking oats
Add-ins and Toppings
- 1 bag Reese’s Peanut Butter Chips (10 ounces)
- Flaky sea salt (optional)
Instructions
- Cream wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, cream the unsalted butter, granulated sugar, light brown sugar, and creamy peanut butter together until the mixture is light and fluffy, about 3 minutes. Then beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
- Combine dry ingredients: In a separate large bowl, sift together the all-purpose flour, baking soda, and fine sea salt. Gradually add these dry ingredients to the wet peanut butter mixture, mixing until thoroughly combined. Stir in the quick-cooking oats, then fold in the peanut butter chips evenly throughout the dough.
- Chill the dough: Cover the cookie dough and chill it in the refrigerator for at least 3 hours, or up to 2 days, to allow the flavors to meld and the dough to firm up for easier scooping.
- Preheat and prepare baking sheets: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. If the dough is too firm, let it rest at room temperature for 30-40 minutes before scooping.
- Scoop and bake: Using a large cookie scoop (about 3 tablespoons), scoop cookie dough onto the prepared baking sheets, spacing them a few inches apart. Bake in the preheated oven for 16-18 minutes, or until the edges turn golden brown. If desired, immediately sprinkle the warm cookies with flaky sea salt for a flavor contrast.
- Cool the cookies: Allow the cookies to cool on the baking sheets for 5 minutes after baking, then transfer them to wire racks to cool completely before serving or storing.
Notes
- Chilling the dough is essential for proper texture and flavor development.
- Letting the dough rest at room temperature after chilling helps with easier scooping.
- Flaky sea salt is optional but enhances the peanut butter flavor wonderfully.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a crunchier cookie, bake for an additional 1-2 minutes, but be careful not to overbake.
