For a quick, tasty treat, whip up a batch of these soft peanut butter oatmeal cookies! They’re so easy to make and a kid-friendly recipe so they can help bake too.
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How to Make Soft Peanut Butter Oatmeal Cookies
- Cream the butter and peanut butter. Mix them together until smooth.
- Make the dough. Add sugar, eggs (one at a time), vanilla, baking soda, and honey. Stir in oats and chocolate chips.
- Bake the cookies. Scoop, flatten on a lined baking sheet, and bake for 10–12 minutes. Let cool before serving.
(You may also like: Oatmeal Applesauce Cookies)
Make-Ahead and Freezing Instructions:
To Make-Ahead: These flour-free oatmeal cookies should always be stored in the fridge. Store them in a resealable container to prevent them from drying out and spoiling. Eat them within five days.
To Freeze: Oatmeal cookies freeze well. Dump them in a freezer bag and keep them frozen for up to two months.
Soft Peanut Butter Oatmeal Cookie Recipe Variations
Cranberry orange: Swap chocolate chips with dried cranberries and orange zest. Stir in one cup of dried cranberries and one tablespoon of orange zest for a tangy, citrusy flavor.
White chocolate chip: Replace chocolate chips with white chocolate chips. Mix in one cup of white chocolate chips for a creamy twist.
Nutella: Replace half the peanut butter with Nutella. Use six ounces of peanut butter and six ounces of Nutella for a chocolate hazelnut flavor.
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Pin ItSoft Peanut Butter Oatmeal Cookies
Ingredients
- 12 oz peanut butter
- ½ cup butter, softened
- 1 cup brown sugar
- 1 cup sugar
- 3 large eggs
- 2 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp honey
- 4 ½ cups quick-cooking oats
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350ºF.
- Place the peanut butter and butter in the bowl of a stand mixer fitted with a paddle attachment.
- Mix on medium-low speed until the mixture is creamy.
- Add the brown sugar and granulated sugar and beat until well combined.
- Add eggs, 1 at a time, beating well after each addition.
- Beat in vanilla extract, baking soda and honey.
- Stir in the oats and chocolate chips.
- Scoop the dough into 1 ½ tablespoon-sized balls.
- Place the balls on baking sheets lined with parchment paper.
- Make sure to leave enough space between each cookie as they will spread out a bit as they bake.
- Bake in preheated oven for 10 – 12 minutes or until golden brown.
- Remove from the oven and let the cookies cool in the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
