Name: Chewy Peanut Butter Oatmeal Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 1 h 24 min
Yield: 24
Cuisine: American
Ingredients: 3 1/2 cups (390g) old-fashioned rolled oats; 1 1/2 cups (190g) all-purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 3/4 cups (325g) light brown sugar, lightly packed; 1 cup (280g) smooth peanut butter (not all-natural); 1 cup (228g) unsalted butter, at room temperature; 2 large eggs, at room temperature; 2 teaspoons vanilla extract

1 In a medium bowl, add the oats, flour, baking soda, baking powder, and salt, and mix well. Set it aside.

2 In the bowl of a stand mixer fitted with a paddle attachment, add the sugar, peanut butter, and butter. Beat on medium-high speed for 2 minutes. Occasionally, stop the mixer and scrape the bottom and down the sides of the bowl with a rubber spatula. Don’t skip this step! Mix for 1 minute more, until fully combined and creamy. The mixture should be smooth, fluffy, and lighter in color. You can also do this in a large bowl using a hand mixer.

3 Scrape the bottom and sides of the bowl again. With the mixer running on medium-high, add the vanilla. Add the eggs, one at a time and beat until each is fully incorporated before adding the next one. Again, stop the mixer and scrape down the bottom and sides of the bowl between each egg. Beat for 30 seconds more, until fully combined and fluffy.

4 With the mixer running on low, add the dry ingredients a little at a time. Once all the flour mixture has been added, stop the mixer and scrape the bottom and sides of the bowl. Beat the batter for 10 more seconds or longer until the batter is fully combined. The dough should be light in color and not overly dense.

5 Use a 3-tablespoon cookie scooper or a large spoon to scoop out the cookies onto a baking sheet, leaving roughly 2 inches of space between each cookie. I was able to fit 8 cookies on a 9x13-inch baking sheet. You’ll get about 24 cookies. If you don’t have extra baking sheets, scoop the cookies onto a large plate, stacked on top of each other, to chill. Transfer them onto your baking sheet when you’re ready to bake them.

6 Refrigerate the scooped cookie dough for 1 hour.

7 Do this when there are 20 minutes left to chill the cookies. Set the oven rack to the center.

8 Remove the cookies from the refrigerator and bake them for 14 minutes, until golden brown.

9 Transfer the baking sheet onto a wire rack. Allow the cookies to cool completely before enjoying them. Store the cooled cookies in an airtight container for up to 3 days. They aren’t too sticky, but to be safe, lay parchment paper between each layer of cookie to prevent them from sticking to each other. Did you love the recipe? Leave us stars below!