Peanut Butter Oatmeal Cookies – Soft, Chewy & Loaded with Flavor

• ½ cup (115 g) unsalted butter, softened

• ½ cup (120 g) creamy peanut butter (not natural/runny)

• ½ cup (100 g) granulated sugar

• ½ cup (100 g) brown sugar, packed

• 1 large egg, at room temperature

• 1 teaspoon vanilla extract

Optional Add-ins (pick one or mix)

• ½–¾ cup chocolate chips

• ½ cup raisins or dried cranberries

• ½ cup chopped peanuts or other nuts

Step 1 – Preheat and Prep

1. Preheat your oven to 180°C / 350°F.

2. Line 1–2 baking sheets with parchment paper or a silicone baking mat.

Step 2 – Mix the Dry Ingredients

1. In a medium bowl, whisk together:

   • Flour

   • Rolled oats

   • Baking soda

   • Baking powder

   • Salt

2. Set aside—this will be added later.

Step 3 – Cream Butter, Peanut Butter & Sugars

1. In a large mixing bowl, beat together:

   • Softened butter

   • Peanut butter

   until smooth and well combined.

2. Add the granulated sugar and brown sugar.

3. Beat for 2–3 minutes, until the mixture is light and creamy.

   This step helps your cookies bake up soft instead of dense.

4. Add the egg and vanilla extract, and mix again until smooth.

Step 4 – Combine Wet and Dry

1. Pour the dry ingredient mixture into the bowl with the wet ingredients.

2. Mix on low speed (or with a spatula) just until the flour and oats are incorporated—do not overmix.

3. If you’re using chocolate chips, nuts or dried fruit, fold them in now.

You’ll have a thick, slightly sticky dough.

Step 5 – Chill (Optional but Recommended)

• For thicker, chewier cookies, cover the bowl and chill the dough for 20–30 minutes.

• If you’re in a hurry, you can skip this step, but the cookies may spread a bit more.

Step 6 – Scoop and Shape

1. Use a spoon or cookie scoop to portion the dough into balls (about 1½ tablespoons each).

2. Place them on the prepared baking sheets, leaving about 5 cm / 2 inches between each cookie.

3. Gently press the tops down slightly with your fingers or the back of a spoon to flatten them a bit—they won’t spread as much as plain butter cookies.

Step 7 – Bake

1. Bake in the preheated oven for 9–12 minutes, depending on size, until:

   • The edges are lightly golden

   • The centers still look slightly soft

2. Don’t overbake—cookies will continue to firm up as they cool, and peanut butter + oats can dry out quickly if baked too long.

3. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

How to Store

• Once fully cooled, store the cookies in an airtight container at room temperature for up to 5–6 days.

• For longer storage, freeze them in a sealed bag or container for up to 2–3 months.

• You can also freeze scooped balls of dough and bake directly from frozen (add 1–2 minutes to the baking time).

Variations & Ideas

• Peanut Butter Chocolate Chip Oatmeal Cookies:
  Add ½–¾ cup chocolate chips to the dough. Classic and always a hit.

• Healthier Swap:
  Replace ¼ cup (50 g) sugar with the same volume of honey or maple syrup and increase oats slightly if dough becomes too soft.

• Extra Nutty:
  Use crunchy peanut butter and fold in chopped peanuts for more texture.

• Cinnamon Twist:
  Add ½ teaspoon ground cinnamon to the dry ingredients for a cozy, spiced version.

• Sandwich Cookies:
  Spread a little peanut butter or chocolate spread between two cookies for a fun treat.