Peanut Butter Oatmeal Cookies

Soft and chewy peanut butter oatmeal cookies. Sweetened with brown sugar and molasses.

Overview

Soft and delicious peanut butter oatmeal cookies. The combination of the peanut butter, brown sugar, and molasses team up to deliver a satisfying sweet treat. While the quick cook oats provide a chewy texture.

The nice thing about this recipe is there are no special tools required aside from the normal range of utensils such as mixing bowls, measuring spoons, an oven etc. Although, if you own a stand mixer then you could certainly leverage it for this recipe.

The ingredient list should be familiar as well. Simple ingredients that are readily available from the local grocery store. I would wager that most pantries have the majority of the ingredients required to make these cookies already.

Baking Notes

Dry Ingredients

For this step use a large mixing bowl. Start by adding the flour, baking soda, and baking powder. Continue by adding the salt, cornstarch, sugar, and brown sugar. Finally, add the quick cook oats and then set the bowl off to the side. Optionally, you can give the dry ingredients a quick stir.

Wet Ingredients

In a medium mixing bowl add the canola oil, peanut butter, oat milk, vanilla extract, and molasses. Using a whisk or fork, stir to combine the wet ingredients until everything is smooth. You can tell that the mixture is properly mixed together when it resembles a peanut sauce like you would make for spring rolls.

Cookie Dough

Add the wet ingredients to the dry and use a silicone spatula to combine. Eventually the batter will become thick and slightly crumbly. When the cookie dough gets to this stage continue to fold the cookie dough until all the ingredients are combined and consistent throughout. The dough will appear slightly dry but that is normal and just due to the nature of baking with peanut butter. Once baked they become moist and chewy treats.

Baking Instructions

Preheat the oven to 350ºF and line a baking sheet with parchment paper. Typically I use a 2 inch scoop for shaping the cookies but a spoon or your hands will also work perfectly fine. After you have evenly spaced the cookie dough gently flatten the cookies so that they are roughly an inch high. These cookies will spread but not that much.

Place the baking sheet with the cookie dough on the center rack and bake for 12 to 14 minutes. Some signs that they are done include turning slightly brown, spreading and rising, and when small cracks on the top of the cookies start to form. Once they are done, remove from the oven with pot holders or oven mitts and allow to cool on a wire rack.

Substitutions and Variations

Peanut Butter – For this recipe we used creamy peanut butter. If you want more crunch in each bite you might consider using crunchy peanut butter instead. Alternatively, you can try experimenting by adding some dry roasted peanuts.

Chocolate – These cookies are a delight as presented. But chocolate has a way of elevating most dessert recipes. It might be fun to throw in a cup of chocolate chips, chocolate mini chips, or chocolate chunks.

Storage

Once the cookies have cooled to room temperature they can be moved to a storage container. Use wax paper to separate each layer to prevent the cookies from sticking to one another. These cookies should last for several days before the freshness starts to taper off. To increase the shelf life you can store them in the refrigerator or freeze them.

If you like this recipe be sure to check out our other recipes below:

• Double Chocolate Chip Cookies
• Pumpkin Chocolate Chip Oatmeal Cookies
• Oatmeal Chocolate Chip Cookies
• Pecan Brownies
• Cream Cheese Chocolate Chip Cupcakes