Oatmeal Peanut Butter Cookies

These soft, buttery, sweet oatmeal peanut butter cookies are gooey in the middle, crispy edges, and chunks of peanuts in every bite. These delicious peanut butter cookies are perfect for holiday cookie exchanges.

Course cookies

Cuisine American

Keyword Christmas cookies, cookie exchange recipes, cookies, dessert, oatmeal cookies, oatmeal peanut butter cookies, pb oatmeal cookies, peanut butter cookies, peanut butter oatmeal cookies

Prep Time 25

Cook Time 10

Servings

Calories 144kcal

Author Small Town Woman

Ingredients

1 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter softened
1/2 cup brown sugar
1/4 cup sugar
1/2 cup creamy peanut butter
1 teaspoon vanilla
1 large egg
1/2 cup chopped roasted salted peanuts
1 cup old fashioned rolled oats

Instructions

Preheat oven to 375 degrees.
In a small bowl whisk together flour, baking soda and salt. Cream the butter, brown sugar and white sugar. Blend in the the peanut butter. Add the vanilla and egg; mix in just until incorporated.
Stir flour mixture into the butter mixture in 3 parts; scraping down the bowl and beaters. Stir in oats and hopped peanuts. Using a cookie scoop load the cookies on baking sheets covered with silicone mats or parchment paper. Bake 10-11 minutes or until lightly browned on the edges.
Cool for 2 minutes and then move to cookie cooling racks.

Notes

Cream your butter and sugar for a few minutes before adding the peanut butter.
When adding the flour to the butter mixture turn the mixer to stir or better yet grab a spoon and hand stir it. Also stir in your oats and peanuts.
You can use salted or unsalted peanuts but I personally like the salted ones better.
Preheat the oven and use silicone baking mats or parchment paper
If available use a cookie scoop so they are of uniform size.
Gently press the cookie dough down with palm of your hand or the bottom side of a flat glass.
Do not over bake these cookies.
Gently remove these cookies to cookie cooling racks.

Nutrition