Oatmeal Peanut Butter Cookie Recipe

Prep

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Measure ingredients so everything is at hand.

Combine dry ingredients

In a medium bowl, whisk together 1.5 cups rolled oats, 1 cup all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp fine salt until evenly distributed. Set aside.

Cream butter, peanut butter, and sugars

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 0.5 cup softened unsalted butter, 0.75 cup creamy peanut butter, 0.5 cup granulated sugar, and 0.5 cup packed light brown sugar on medium speed until the mixture is light, creamy, and well combined, about 2–3 minutes. Scrape down the sides of the bowl as needed.

Add egg and vanilla

Add 1 large egg and 1 tsp vanilla extract to the creamed mixture and beat on low to medium speed until incorporated, about 30 seconds. If the dough looks very stiff, add up to 1 tsp milk to help achieve a soft, scoopable consistency.

Mix in dry ingredients

With the mixer on low, gradually add the dry oat-flour mixture to the wet ingredients and mix until just combined. Use a spatula to fold in any remaining streaks of flour and ensure an even dough. Do not overmix.

Add optional nuts

If using, fold in 0.25 cup chopped peanuts or peanut halves for extra texture, distributing them evenly through the dough.

Portion cookies

Scoop dough into 2-tablespoon-sized portions (about 1.5 tablespoons to 2 tablespoons each) and place them 2 inches apart on the prepared baking sheets. Gently press each mound with the back of a fork to create a crisscross pattern, if desired; this helps flatten and set the classic peanut-butter cookie shape.

Optional topping and salt

If using, place a peanut half or sprinkle chopped peanuts on top of each cookie and lightly sprinkle a tiny pinch (a few grains) of coarse sea salt on the center of each cookie to contrast the sweetness.

Bake

Bake one sheet at a time in the preheated 350°F (175°C) oven for 9–11 minutes, or until the edges are set and just beginning to turn golden while the centers remain slightly soft. Rotate the pan halfway through baking for even color.

Cool

Remove the baking sheet from the oven and let the cookies cool on the sheet for 4–5 minutes to finish setting. Transfer cookies to a wire rack to cool completely. The cookies will firm up as they cool.

Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months. Separate layers with parchment if stacking.