I love just about anything with peanut butter in the title. With peanut butter cookies especially, I like them how grandma made ’em– wonderfully soft and chewy, with a tiny bit of crispiness around the edges. These are also packed with creamy peanut butter and rolled oats, just the way a bulky comfort-food cookie is meant to be. You’re welcome to drizzle some melted chocolate on top, or throw in a few chocolate chips to give them an extra bit of sweetness. I personally like them as is- hearty, chewy, and oh-so addicting.
Sometimes you just want to make a batch of cookie dough and pop it into the oven- no waiting around to chill the batter in the fridge. These cookies grown nice and thick on their own without any chilling. More time for your OWN chilling.
Whisk the flour, baking soda, and salt together in a medium sized mixing bowl and set aside.
In the bowl of an electric mixer, beat the softened butter and brown sugar together until smooth and creamy, about 3 minutes. You want to incorporate a bit of air and fluff into the mixture.
Add in the egg and vanilla and mix until well combined.
Add in your favorite smooth peanut butter. Be sure to scrape down the sides of the bowl when needed.
Gradually add the dry ingredients into the peanut butter mixture, mixing between each addition. Mix until just combined.
Use a spatula or wooden spoon to fold in 1 cup of oats. You want to use old-fashioned rolled oats in this recipe. Old fashioned oats lend a slightly chewy texture to baked goods and the whole oats are more visible in the finished product, leading to more natural looking cookies.
Scoop 12 cookies onto each cookie sheet, spacing about 2 inches apart. Bake for 13-14 minutes, or until the edges are slightly golden.
Let rest on the hot cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
If you like these Oatmeal Peanut Butter Cookies, you’ll love these Old Fashioned Peanut Butter Cookies. Classic.