Peanut Butter Oatmeal Cookie Recipe from The Food Charlatan. (2024)

• Butter
• Butter flavor Crisco
• Brown sugar (light or dark)
• White sugar
• Peanut butter (creamy or crunchy)
• Eggs

• Vanilla
• Flour
• Baking soda
• Quick oats
• Old fashioned oats

How do you keep peanut butter cookies from falling apart?

A lot of peanut butter cookies have too much flour and not enough fat. That’s why they turn into a crumbly pile of dust when you try to eat them. This recipe calls for plenty of fat: it’s in the butter, shortening, peanut butter, and eggs. That will require the dough to be chilled so that the fat doesn’t immediately melt when the unbaked cookies go into the oven. I promise you, the chilling time is totally worth it to achieve soft, tender cookies that won’t fall apart.

What is the secret to soft chewy cookies?

Soft, chewy cookies. They’re the stuff of dreams. Here are a few tips that will make your peanut butter oatmeal cookies the perfect combination of chewy and soft!
Use butter AND shortening. The butter is for flavor, the shortening is for soft, puffy tenderness. Also, we’re using butter-flavor shortening, so we’re maximizing the butter flavor as much as possible.
Use brown sugar. Brown sugar lends a lot more moistness to a cookie than white sugar alone.
Don’t over bake them. When you pull these out of the oven, the edges should be firm, but the centers should still be just a little bit shiny.

Is it better to chill oatmeal cookie dough before baking?

Yes! Definitely. This peanut butter oatmeal cookie dough is super soft. That’s amazing for our finished cookies (softness is our goal) but we don’t want them to spread out into flat, burned pancakes. It’s always a struggle to wait for the dough to chill but the result is worth it.

Chewy Oatmeal Peanut Butter Cookies

• ▢ 1/2 cup butter, softened (1 stick)
• ▢ 1/2 cup butter-flavored Crisco
• ▢ 1 cup dark or light brown sugar
• ▢ 3/4 cup white sugar
• ▢ 1 cup peanut butter, creamy or chunky
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla
• ▢ 1 & 1/2 cups flour, spooned and leveled
• ▢ 2 teaspoons baking soda
• ▢ 1 teaspoon salt
• ▢ 1 cup quick oats
• ▢ 1/2 cup old fashioned oats

• In a large bowl or stand mixer, beat the butter and crisco for 2 minutes, scraping the sides and bottom.

• Add the brown sugar, white sugar, and peanut butter. Beat until incorporated.

• Add 2 eggs and vanilla. Beat well, scraping sides and bottom.

• Add flour but don’t mix it in. Use a small spoon to stir the baking soda and salt into the flour, then beat in gently. There should still be flour streaks.

• Add the quick oats and old fashioned oats. Stir until incorporated but do not over mix.

• Cover the bowl and chill the dough in the fridge for 1-3 hours (or overnight).

• When the dough is chilled, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.

• Use a 1/4 cup to measure out the dough. I only placed 6 cookies on each cookie sheet because they are so big. At least 2 inches.

• Bake the cookies at 350 for 9-10 minutes until the centers are alllmost done being shiny. The edges should be firm. Do not over bake.

• Let cool on the sheet for 5 minutes before removing to a cooling rack. You should definitely eat at least one of these warm. Or maybe 2 or 3.

You can of course make smaller cookies if you want! Just shape them whatever size you like (make sure they’re all the same) and decrease the bake time.

You can use any combination of old fashioned oats and quick oats that you like. All old fashioned, all quick, or a combo. It’s really just personal preference!

Source: adapted from Allrecipes.com.