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Baking recipe · from the recipe book

Chewy Peanut Butter Oatmeal Peanut Cookies

Chewy, oat-studded drop cookies with deep roasted peanut butter flavor, crisp golden edges and crunchy chopped peanuts throughout.

Chewy Peanut Butter Oatmeal Peanut Cookies

Ingredients

  • ½ cup130 gPeanut butter, no salt addedat room temperature
  • ¼ cup60 gUnsalted buttersoftened
  • ½ cup packed110 gBrown sugar
  • 2½ tbsp30 gGranulated sugar
  • 1 large50 gEggsat room temperature
  • 1¼ tsp5 gVanilla extract
  • ¾ cup90 gAll-purpose flour
  • 1¼ cups100 gOld-fashioned rolled oats
  • ¾ tsp3 gBaking soda
  • ¼ tsp2 gSalt
  • ½ tsp1 gGround cinnamon
  • ½ cup80 gDry-roasted peanuts, unsaltedcoarsely chopped

Steps

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
  2. Coarsely chop the dry-roasted peanuts and set them aside.
  3. In a small bowl, whisk the flour, oats, baking soda, salt and cinnamon to make the dry mix.
  4. In a large bowl, beat the butter, peanut butter, brown sugar and granulated sugar until creamy and lighter in color, about 2 minutes.
  5. Beat in the egg and vanilla until smooth.
  6. Stir the dry mix into the peanut butter mixture just until no dry flour remains, then fold in the chopped dry-roasted peanuts.
  7. Scoop the dough into 12 equal balls and set them 2 inches apart on the baking sheets, six per sheet; press each lightly with a fork.
  8. Bake one sheet at a time for 11 to 13 minutes, until the edges are golden and the centers look just set.
  9. Cool the cookies on the sheet for 5 minutes, then move them to a rack to cool completely, about 15 minutes.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Peanuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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