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Oatmeal Peanut Butter Cookies

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Oatmeal Peanut Butter Cookies

Melissa
The Cook
18 Servings
9 Ingredients
12 Comments

The oatmeal in these peanut butter cookies keeps the moist and chewy, not crisp like traditional peanut butter cookies.

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18 Servings
9 Ingredients
12 Comments

Ingredients

  • 1 cup soften Butter
  • 1 cup Brown Sugar
  • ¾ cups Sugar
  • 1 cup Peanut Butter, Creamy
  • 2 individual Egg
  • 1 ½ cups Flour, All-Purpose
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 cup Rolled Oats, Quick Cooking

Containers

Supplies

  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, cream butter, sugars, and peanut butter.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, cream butter, sugars, and peanut butter.
  2. Beat in the eggs until well blended.
  3. Combine the flour, baking soda, salt, and oats; stir into creamed mixture until well mixed.
  4. Drop by teaspoonfuls onto ungreased baking sheets about 2 inches apart.
  5. Bake at 350 degrees for 10 to 15 minutes or until lightly browned.

Categories

traditional, kid-friendly, vegetarian, winter, spring, summer, fall, fish-free, shellfish-free

Categories

traditional, kid-friendly, vegetarian, winter, spring, summer, fall, fish-free, shellfish-free

12 Comments

Join the discussion

  2. Just made these. Delicious! Very light for a peanut butter cookie. I love peanut butter, but usually peanut better cookies are too dense for my taste. These are perfect. I always shape my cookies and flash freeze them before baking. Is there a reason not to?

  3. I made these Monday night, baked some and flash froze the rest (after shaping them). I just baked a few more of the flash frozen ones today and they turned out beautifully.Oh, and I absolutely love these! So much better than the traditional peanut butter cookies.

  4. I was just coming back to say that flash freezing them before baking works great. I put them out on the pan while preheating the oven and they really don’t even take much longer to bake. Great cookie!

    1. Yes, you should be able to ship them as long as the delivery time isn’t super long. Some suggestions for packing are to layer the cookies between paper towels and then wrap with bubble wrap so they don’t break.

    1. You can definitely use crunchy peanut butter, but I would go ahead and still leave the amount of butter the same. Be sure to let us know how they turn out!