Name: Chewy Peanut Butter Oatmeal Cookies
Prep time: 10 min
Cook time: 10 min
Yield: 24
Ingredients: 3 1/2 cups (390g) old-fashioned rolled oats -; 1 1/2 cups (190g) all-purpose flour -; 1 1/2 teaspoons baking soda -; 1/2 teaspoon baking powder -; 1/2 teaspoon salt -; 1 3/4 cups (325g) light brown sugar, lightly packed -; 1 cup (280g) smooth peanut butter (not all-natural) -; 1 cup (228g) unsalted butter, at room temperature -; 2 large eggs, at room temperature -; 2 teaspoons vanilla extract -

Ingredients for - Chewy Peanut Butter Oatmeal Cookies

1. 3 1/2 cups (390g) old-fashioned rolled oats

2. 1 1/2 cups (190g) all-purpose flour

3. 1 1/2 teaspoons baking soda

4. 1/2 teaspoon baking powder

5. 1/2 teaspoon salt

6. 1 3/4 cups (325g) light brown sugar, lightly packed

7. 1 cup (280g) smooth peanut butter (not all-natural)

8. 1 cup (228g) unsalted butter, at room temperature

9. 2 large eggs, at room temperature

10. 2 teaspoons vanilla extract

How to cook deliciously - Chewy Peanut Butter Oatmeal Cookies

1 . Stage

Mix the dry ingredients: In a medium bowl, add the oats, flour, baking soda, baking powder, and salt, and mix well. Set it aside.

2 . Stage

Cream the sugar, peanut butter, and butter: In the bowl of a stand mixer fitted with a paddle attachment, add the sugar, peanut butter, and butter. Beat on medium-high speed for 2 minutes. Occasionally, stop the mixer and scrape the bottom and down the sides of the bowl with a rubber spatula. Don’t skip this step! Mix for 1 minute more, until fully combined and creamy. The mixture should be smooth, fluffy, and lighter in color. You can also do this in a large bowl using a hand mixer.

3 . Stage

Add the eggs and vanilla: Scrape the bottom and sides of the bowl again. With the mixer running on medium-high, add the vanilla. Add the eggs, one at a time and beat until each is fully incorporated before adding the next one. Again, stop the mixer and scrape down the bottom and sides of the bowl between each egg. Beat for 30 seconds more, until fully combined and fluffy.

4 . Stage

Add the dry ingredients: With the mixer running on low, add the dry ingredients a little at a time. Once all the flour mixture has been added, stop the mixer and scrape the bottom and sides of the bowl. Beat the batter for 10 more seconds or longer until the batter is fully combined. The dough should be light in color and not overly dense.

5 . Stage

Scoop the cookie dough: Use a 3-tablespoon cookie scooper or a large spoon to scoop out the cookies onto a baking sheet, leaving roughly 2 inches of space between each cookie. I was able to fit 8 cookies on a 9x13-inch baking sheet. You’ll get about 24 cookies. If you don’t have extra baking sheets, scoop the cookies onto a large plate, stacked on top of each other to chill. Transfer them onto your baking sheet when you’re ready to bake them.

6 . Stage

Chill the cookie dough: Refrigerate the scooped cookie dough for 1 hour.

7 . Stage

Preheat the oven to 350°F. Do this when there are 20 minutes left to chill the cookies. Set the oven rack to the center.

8 . Stage

Bake the cookies: Remove the cookies from the refrigerator and bake them for 14 minutes, until golden brown.

9 . Stage

Chill the cookies: Transfer the baking sheet onto a wire rack. Allow the cookies to cool completely before enjoying them. Store the cooled cookies in an airtight container for up to 3 days. They aren’t too sticky, but to be safe, lay parchment paper between each layer of cookie to prevent them from sticking to each other. Did you love the recipe? Leave us stars below!