Making Peanut Butter Oatmeal Cookies
Below, you’ll find detailed instructions and step-by-step images for preparing this recipe. The complete ingredient list is provided further down.
Step 1: In a sizable mixing bowl, cream the butter at medium speed until smooth, which should take about 1 minute.
Step 2: Incorporate the granulated and brown sugars, beating on medium speed until the mixture is creamed, approximately 2 minutes.
Step 3: Mix in the eggs, peanut butter, and vanilla at high speed until fully combined, about 1 minute. Don’t forget to scrape down the bowl’s sides.
Step 4: Gradually blend in the flour, baking powder, baking soda, and salt until just mixed. I suggest using a spatula to mix in the dry ingredients gently to prevent overmixing.
Step 5: Fold in the oats and chopped peanuts until evenly distributed. The mixture will be sticky, and I recommend mixing these ingredients by hand to avoid breaking up the peanuts further.
Step 6: Cover the dough and refrigerate for a minimum of 30 minutes. If chilling for over an hour, allow the dough to sit at room temperature while preheating the oven.
Step 7: Preheat the oven to 350°F. Line your baking sheets with parchment paper or silicone mats and set them aside.
Step 8: Measure out 2 tablespoons of dough and shape it into a ball.
Step 9: Arrange the dough balls 2-3 inches apart on your prepared baking sheets.
Step 10: Bake for 10-14 minutes, or until the edges are lightly golden. The centers should appear soft and slightly underdone, but the edges will hold firm.
Step 11: Take them out of the oven and let cool on the baking sheets for 5 minutes.
Step 12: Sprinkle with flaky salt, if desired. You can skip this step if you prefer cookies without a salty-sweet flavor.
Step 13: Move the cookies to a wire rack to cool completely.