Soft Peanut Butter Oatmeal Cookies Recipe

Introduction

These Soft Peanut Butter Oatmeal Cookies are the perfect balance of chewy texture and rich peanut butter flavor. Loaded with oats, peanut butter chips, and a touch of Reese’s Pieces for fun color and sweetness, they’re a delightful treat for any occasion.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup peanut butter
• 1 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• ½ teaspoon vanilla
• ½ cup rolled oats
• 1 cup peanut butter chips
• Mini Reese’s Pieces

Instructions

1. Step 1: In a bowl, combine the flour, baking soda, and salt. Set this dry mixture aside.
2. Step 2: In your mixer bowl, cream together the softened butter, peanut butter, sugar, and brown sugar until smooth and creamy.
3. Step 3: Add the vanilla and eggs one at a time, mixing well after each addition.
4. Step 4: Gradually incorporate the dry ingredients into the wet mixture. Then slowly mix in the oats and peanut butter chips.
5. Step 5: Chill the dough in the refrigerator for about 15 minutes. You can leave it in the mixer bowl for convenience.
6. Step 6: Preheat your oven to 350°F (175°C).
7. Step 7: Using a large cookie scoop (about 3 tablespoons), scoop the dough and drop it onto a plate of mini Reese’s Pieces. Press the dough gently to form a thick cookie disc so that some Reese’s Pieces stick to the bottom.
8. Step 8: Arrange 6 cookies per baking sheet and bake for 10 minutes until lightly golden around the edges but still soft in the center.

Tips & Variations

• For extra chewiness, try substituting half of the all-purpose flour with whole wheat flour.
• Use crunchy peanut butter if you like added texture in your cookies.
• Replace Reese’s Pieces with chocolate chips or chopped peanuts for a different twist.
• Chilling the dough longer, up to an hour, can help develop deeper flavors and prevent spreading.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread inside the container. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. Thaw at room temperature and warm slightly in the microwave before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of regular peanut butter?

Yes, natural peanut butter works, but it may alter the texture slightly because it’s often thinner and less sweet. You might want to chill the dough a bit longer to help it hold shape.

What if I don’t have peanut butter chips?

You can substitute peanut butter chips with regular chocolate chips, butterscotch chips, or even chopped peanuts to maintain a crunchy contrast in your cookies.

Soft Peanut Butter Oatmeal Cookies Recipe

Print Recipe

★★★★★

4.9 from 114 reviews

These Soft Peanut Butter Oatmeal Cookies combine the rich flavors of peanut butter with hearty oats, peanut butter chips, and mini Reese’s Pieces for a delightful treat. They are chewy, soft, and perfect for peanut butter lovers looking for a satisfying cookie with a twist.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup peanut butter
• 1 cup sugar
• ⅔ cup brown sugar
• 2 eggs
• ½ teaspoon vanilla extract

Add-ins

• ½ cup rolled oats
• 1 cup peanut butter chips
• Mini Reese’s Pieces candies (for topping, quantity as desired)

Instructions

1. Mix dry ingredients: In a bowl, combine the all-purpose flour, baking soda, and salt. Set aside to prepare the dry mixture for the cookie dough.
2. Cream wet ingredients: In a mixer bowl, cream together the softened butter, peanut butter, sugar, and brown sugar until the mixture is smooth and creamy.
3. Add eggs and vanilla: Add the vanilla extract and eggs one at a time to the creamed mixture, mixing well after each addition to fully incorporate.
4. Combine and add mix-ins: Gradually add the dry ingredient mixture into the wet ingredients. Then slowly fold in the rolled oats and peanut butter chips until evenly distributed.
5. Chill the dough: Place the dough in the refrigerator to chill for about 15 minutes. You can chill it directly in the mixer bowl to save time and dishes.
6. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
7. Shape cookies: Using a large cookie scoop (about 3 tablespoons), scoop out dough onto a plate with mini Reese’s Pieces candies. Press down the dough balls gently to form thick cookie discs with the candies on top.
8. Bake the cookies: Arrange about 6 cookies per baking sheet and bake in the preheated oven for 10 minutes until set but still soft.
9. Cool and serve: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your soft peanut butter oatmeal cookies!

Notes

• Chilling the dough before baking helps the cookies hold their shape and improves texture.
• If you prefer a crunchier cookie, bake for an extra 1-2 minutes but watch carefully to avoid overbaking.
• Mini Reese’s Pieces add a fun and colorful twist; you can substitute with regular Reese’s Pieces or other candy pieces as desired.
• Store cookies in an airtight container at room temperature for up to 5 days to keep them soft.

Keywords: soft peanut butter oatmeal cookies, peanut butter cookies, oatmeal cookies, peanut butter chips, Reese’s Pieces cookies, chewy cookies, easy cookie recipe