Description
These Chewy Oatmeal Peanut Butter Cookies combine the rich, nutty flavor of peanut butter with the wholesome texture of oats for a satisfyingly chewy treat. Perfectly balanced with both light and dark brown sugars, these cookies offer a deep caramel sweetness and a soft center, making them an irresistible snack or dessert.
Ingredients
Scale
Butter and Fats
- 1/2 cup butter (softened, 1 stick)
- 1/2 cup butter-flavored Crisco
Sugars
- 1 cup dark or light brown sugar
- 3/4 cup white sugar
Main Flavorings
- 1 cup peanut butter (creamy or chunky)
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 & 1/2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup quick oats
- 1/2 cup old fashioned oats
Instructions
- Beat fats: In a large bowl or stand mixer, beat the softened butter and butter-flavored Crisco for 2 minutes, scraping the sides and bottom to ensure even mixing.
- Add sugars and peanut butter: Incorporate the brown sugar, white sugar, and peanut butter into the mixture, beating until fully combined for a creamy, smooth texture.
- Add eggs and vanilla: Beat in the eggs and vanilla extract thoroughly, scraping the bowl sides and bottom to mix evenly.
- Prepare dry ingredients: Add the flour to the mixture but do not immediately mix it in. Stir the baking soda and salt into the flour separately using a small spoon, then gently beat the flour mixture into the wet ingredients, leaving some flour streaks for a tender crumb.
- Add oats: Stir in the quick oats and old fashioned oats until just incorporated, taking care not to overmix to maintain chewiness.
- Chill dough: Cover the bowl and refrigerate the dough for 1 to 3 hours or overnight, allowing the flavors to meld and the dough to firm up for easier handling.
- Preheat oven and prepare sheets: When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
- Scoop dough: Use a 1/4 cup measure to portion out the dough, placing only 6 cookies per sheet to allow space of at least 2 inches between cookies because they will spread.
- Bake cookies: Bake for 9 to 10 minutes at 350°F until the centers appear shiny but almost set, and the edges are firm. Avoid overbaking to keep cookies chewy.
- Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve warm for best taste; they are delicious right out of the oven.
Notes
- Using a combination of quick and old fashioned oats gives the cookies a perfect chewy yet textured bite.
- Chilling the dough is essential to prevent spreading and to develop deeper flavors.
- You can substitute the butter-flavored Crisco with additional butter if preferred, but it may affect texture slightly.
- For chunkier cookies, use chunky peanut butter; for smoother texture, creamy peanut butter works best.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
