Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer. Rolled oats give a chewier, heartier bite.

Can I skip the chocolate chips?

Absolutely! The cookies are delicious with just peanuts or other add-ins like raisins.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to maintain moisture.

Can I use crunchy peanut butter?

Yes, it’ll add extra texture. Just reduce the chopped peanuts slightly to balance the crunch.

Why did my cookies spread too much?

This could be due to warm dough or too much sugar. Chill the dough for 15 minutes before baking if needed.

Can I double the recipe?

Definitely! Just use a larger bowl and bake in batches if your oven space is limited.

Are these cookies kid-friendly?

Yes, they’re a favorite with kids, and you can make them nut-free for school snacks.

Peanut Butter Oatmeal Cookies Recipe: Chewy & Nutty Delight

Name: Peanut Butter Oatmeal Cookies: A Chewy, Nutty Delight
Prep time: 15 min
Cook time: PT-484911H38M30S
Cuisine: American
Ingredients: 1 cup creamy peanut butter; ½ cup packed brown sugar; ¼ cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2 cups old-fashioned rolled oats; 1 tsp baking soda; ½ cup chocolate chips; ½ cup chopped peanuts

Description

These peanut butter oatmeal cookies are chewy, nutty, and packed with gooey chocolate chips—pure comfort in cookie form. Blending the wholesome texture of oats with creamy peanut butter and a hint of crunch from peanuts, they’re a nostalgic treat that’s easy to make and impossible to resist.

Ingredients

1 cup creamy peanut butter
½ cup packed brown sugar
¼ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 cups old-fashioned rolled oats
1 tsp baking soda
½ cup chocolate chips
½ cup chopped peanuts

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Instructions

Preheat Oven: Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the Base: In a large bowl, mix peanut butter, brown sugar, and granulated sugar until creamy.
Add Eggs & Vanilla: Beat in the eggs one at a time. Stir in vanilla extract.
Combine Dry Ingredients: Gradually add rolled oats and baking soda. Mix until fully combined.
Fold in Add-ins: Stir in chocolate chips and chopped peanuts.
Shape Cookies: Drop tablespoon-sized dough portions onto the baking sheet. Flatten slightly with a fork.
Bake: Bake for 10–12 minutes, or until the edges are lightly browned.
Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overbake: Remove cookies when lightly browned for a soft center.
Use creamy peanut butter for smooth texture, or crunchy for extra bite.
To prevent spreading, chill dough for 15 minutes before baking.
Substitutions:
- Nut-free: Use sunflower seed butter.
- Gluten-free: Opt for certified gluten-free oats.
- Vegan: Replace each egg with a flax egg (1 tbsp flaxseed + 3 tbsp water).
- Low sugar: Use coconut sugar or reduce granulated sugar by half.
Freezer friendly: Store dough balls or baked cookies in the freezer for up to 3 months.

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 8g
Sodium: 85mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 15g
Protein: 4g
Cholesterol: 15mg