Home brown sugar Peanut Butter Oatmeal Cookies {soft baked}

Peanut Butter Oatmeal Cookies {soft baked}

January 18, 2022

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goddess Peanut butter oatmeal cookies They are a soft and sweet baked cookie to add to your cookie repertoire! It’s this chewy texture of a classic cross-fried oatmeal cookie with a delicious peanut butter cookie. And of course you can add chocolate chips to take over.

I love this new type of oatmeal cookies! Not as extreme as my loaded monster cookies but no less delicious! These cookies are made with simple pantry ingredients:

Sweet and chewy
Slightly salty, thanks to the peanut butter
Bake gently at 325 degrees F with a slightly crispy edge

Add vanilla eggs to peanut butter cookie oatmeal dough

All peanut butter is natural compared to Jeep or Skippy

I recommend using Jif or Skippy Peanut Butter for this cookie recipe, mainly because I know it’s a consistent product regardless of where you buy it. As much as I love natural peanut butter, they are separate. Because we will mix our peanut butter differently (and usually very unevenly), it will be difficult to achieve the same consistent cookie across the board. Also, there is more peanut oil in all natural peanut butter, which will make a cookie flatter.

No, I’m not saying you can not use any natural peanut butter in this recipe; You definitely can! But just be prepared to add more flour if they are baked a little flat and crispy. Also, all natural peanut butter can be saltier naturally, which you will notice in the finished cookie.

Dry ingredients added to wet ingredients

How to make peanut butter oatmeal cookies

Preheat oven to 325 degrees. Line two light baking sheets with baking paper and set aside.

In a large bowl, butter cream, peanut butter, brown sugar and granulated sugar together until a light and fluffy mixture is obtained, about 3-4 minutes. Stir in vanilla eggs until well blended. Slowly mix the rest of the ingredients until the dough just comes together. Remove to cookies and place on prepared sheets. Bake 9-12 minutes or until edges are golden and centers are soft but not sticky. Refrigerate for 5 minutes on the hot baking tray before transferring to cooling grids. Store in airtight containers for up to 3 days.

Two tricks for baking soft cookies

I do not really like crispy cookies and I was very successful at baking soft cookies. The trick basically comes down to two simple things: the oven temperature and the cookie sheets.

Oven temperature

While most cookies are baked at 350 degrees Fahrenheit for a crispy edge and a soft center, using 325 degrees Fahrenheit brings you softer edges and cookies all the way through. Yes, you’ll have to bake it for a few more minutes, but if you like soft cookies like me, it’s worth it.

Baking papers

I recommend using lighter half-page molds to bake all the cookies. I use Aluminum steel pans from US pans Because they hold their heat well, and they bake all the cookies evenly across the board. Using darker molds means darker edges and bottom cookies before baking the centers.

Peanut butter oatmeal dough is placed on baking paper

storage instructions

At room temperature these peanut butter oatmeal cookies will last about 3 days as long as they are in airtight containers. The longer they sit, the less “fresh” they taste, but that’s nothing a quick 5-second zap in the microwave can’t handle.

You can rake and freeze the cookie dough and bake them fresh as needed, or bake them all and then freeze. Store baked cookies in an airtight container, freezer resistant for up to 3 months.

Peanut butter oatmeal cookies on a plate

Although I have a very full archive of cookie recipes, but here are some of my favorites: