These peanut butter oatmeal cookies are crispy on the outside and soft and chewy on the inside, plus they’re loaded with peanut butter! Add your favorite mix-ins to make them your own (chocolate chips, mini peanut butter cups, etc.)!
In a small bowl, combine flour, baking soda, sea salt and cinnamon. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat together butter, peanut butter, brown sugar and granulated sugar until light and fluffy.
Add vanilla and egg and beat until combined.
Add the dry ingredient mixture and beat until combined.
Add oatmeal and beat until evenly distributed.
Add chocolate chips and stir until evenly distributed.
Cover dough with plastic wrap, or transfer to an airtight container with a lid and chill for at least 1 hour.
After 1 hour, preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Use a small cookie scoop to portion dough into 1 ½ TBS portions, roll into balls and place evenly spaced on the prepared baking sheet. Gently press the tops down slightly. (NOTE: Dough will be slightly tacky, but should still roll easily into balls).
Bake in the preheated oven for 10-11 minutes, or until cookies are just barely set.
Let cool on the baking pan for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
Store in an airtight container for 3-5 days.
Video
Notes
Ingredient Substituions
Salted Butter. Unsalted butter or coconut oil can be used in place of salted butter.
Creamy peanut butter. I recommend using peanut butter that is solid at room temperature. You can also use crunchy peanut butter.
Eggs. Try to make sure the egg is room temperature! I have not made this recipe with an egg substitute, so if you do let me know in the comments.
Light brown sugar. If you like a little bolder, molasses taste then you can use dark brown sugar. Coconut sugar also works well.
Granulated Sugar. use organic cane sugar or white sugar.
All-purpose flour. A 1:1 gluten-free all purpose flour can be used to make these cookies gluten-free.
Fine sea salt. If using iodized salt I recommend decreasing the amount by half.
Mix-ins. chocolate chips, mini peanut butter cups, white chocolate chips, raisins, dried cranberries, cinnamon chips, walnuts, pecans, etc.
Store/Freeze
Store in an airtight container at room temperature for 3-5 days, or in the freezer for up to 1 month.
Freeze Cookie Dough
Form the dough into balls, place them in an single layer in an airtight container or plastic/silicone storage bag and freeze until you'd like to bake.