Extra-Chewy Peanut Butter and Oatmeal Cookies
- Total Time: 20 mins
- Yield: 18 cookies 1x
Description
What these lumpy cookies lack in style they more than make up for in rich, chewy, nuttiness.
Ingredients
Units
Scale
- 1/2 stick of butter (1/4 cup), melted
- 2 eggs
- 1 cup (240 ml) old fashioned minute oats
- 1 cup (240 ml) creamy peanut butter
- 1 cup (240 ml) dark brown sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup (120 ml) white flour
Instructions
- Preheat the oven to 350*F. Whisk together the butter and eggs and add the oats. Set aside to let the oats soak a bit.
- In a large bowl, combine the peanut butter, dark brown sugar, vanilla and salt and mix until thoroughly combined. Add the butter, eggs and oats and mix, then add the flour and stir just until the flour is incorporated.
- Drop the cookies in tbsp sized balls onto a baking sheet. Bake for 8-10 minutes, until the bottoms have browned and slightly crisped, and the cookies come easily off the bottom of the pan. Allow to cool slightly before serving.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
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Frequently Asked Questions
Why does this recipe let the oats soak before mixing in the other ingredients?
Step 1 calls for whisking together the melted butter and eggs, adding the oats, and then setting the bowl aside to let the oats soak. This pre-soak softens the old-fashioned oats before baking, which is a key reason the finished cookies are described as extra-chewy rather than crunchy.
How do I know when the cookies are done if they look underbaked on top?
The recipe says to bake at 350°F for 8–10 minutes and look for two signs: the bottoms have browned and slightly crisped, and the cookies release easily from the pan. The tops will still look soft — that’s intentional for the chewy texture.
