Meet my favourite classic peanut butter oatmeal cookies. Crisp around the edges, soft and chewy on the inside, perfectly sweet, and just a touch salty, dipped in melted dark chocolate. A recipe that has been passed down through the generations in my family, I hope you love it as much as we do!
Sometimes, you just need a good peanut butter oatmeal cookie. Nothing flashy or revolutionary, just a sweet, tender, comforting treat to enjoy with a glass of milk or a scoop of ice cream. This recipe, from my dear great grandmother, has been a favourite in my house for decades. I still use the recipe card, tattered and adorned with her handwriting, every time that I prepare a batch of these cookies. Baking and enjoying these cookies reminds me of her and her kind, joyful spirit. And they really are the perfect peanut butter cookies, with crisp edges, tender interiors, and plenty of oats for chewiness and texture. The only thing that I do differently with mine? Dip them in melted chocolate and sprinkle with sea salt. I think my great grandma would approve.
ingredients you’ll need
You’ll need salted butter, smooth natural peanut butter, cane sugar, brown sugar, egg, vanilla, all purpose flour, rolled oats, baking soda, and sea salt.
For the chocolate coating, you’ll need dark chocolate.
the method
Preheat the oven to 350 F and line two rimmed baking sheets with parchment paper, if desired.
In a large bowl, cream together the butter, peanut butter, and sugars with electric beaters until creamy. Beat in the egg and vanilla.
In a medium bowl, stir together the flour, oats, baking soda, and salt.
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Add the dry ingredients to the wet ingredients and stir or beat to form a soft dough.
Roll the dough into about 20 balls (more or less, depending on how large you want your cookies to be) and space them a couple of inches apart on the baking sheets. Lightly wet a fork (to prevent sticking) and flatten them (you can even create a cross-hatch pattern if you like).
I recommend baking these cookies one sheet at a time for best results. Bake the cookies for 10 minutes, then remove from the oven and cool for a couple of minutes before transferring onto a wire cooling rack to finish cooling. Once completely cool, melt the chocolate in a small saucepan over low heat. Dip the cookies into the chocolate and sprinkle with a tiny bit of sea salt, if desired.
more cookie recipes
- Healthy Thumbprint Cookies, Two Ways: Jam and Nutella Chocolate Chip
- Vegan Ginger Cookies + Mango Banana Soft Serve
- Vegan Chocolate Chip, Pecan, and Cranberry Cookies
I hope that you love these classic peanut butter oatmeal cookies! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
My Favourite Classic Peanut Butter Oatmeal Cookies
- Total Time: 20 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Meet my favourite classic peanut butter oatmeal cookies. Crisp around the edges, soft and chewy on the inside, perfectly sweet, and just a touch salty, dipped in melted dark chocolate. A recipe that has been passed down through the generations in my family, I hope you love it as much as we do!
Ingredients
- ½ cup salted butter, softened (organic if possible)
- ½ cup smooth, unsalted + unsweetened peanut butter
- ½ cup cane sugar
- ½ cup packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 150 grams dark chocolate (for melting)
- Flaky or fine grain sea salt, for sprinkling
Instructions
- Preheat the oven to 350 F and line two rimmed baking sheets with parchment paper, if desired.
- In a large bowl, cream together the butter, peanut butter, and sugars with electric beaters until creamy. Beat in the egg and vanilla.
- In a medium bowl, stir together the flour, oats, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir or beat to form a soft dough.
- Roll the dough into about 20 balls (more or less, depending on how large you want your cookies to be) and space them a couple of inches apart on the baking sheets. Lightly wet a fork (to prevent sticking) and flatten them (you can even create a cross-hatch pattern if you like).
- I recommend baking these cookies one sheet at a time for best results. Bake the cookies for 10 minutes, then remove from the oven and cool for a couple of minutes before transferring onto a wire cooling rack to finish cooling. Once completely cool, melt the chocolate in a small saucepan over low heat. Dip the cookies into the chocolate and sprinkle with a tiny bit of sea salt, if desired.
- Store the cookies in an airtight container at room temperature for up to a week, or in the fridge or freezer for longer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
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