Get the best of both worlds of PB and oats with these Chewy Peanut Butter Oatmeal Cookies! You may even find some caramel...
My husband has a dilemma every time he went to Starbucks. Whenever he wanted to get a cookie with his coffee, he was torn between an oatmeal cookie or a peanut cookie.
You have to know that Konrad is the biggest peanut lover I know (and in whichever form it comes in). And when it comes to standard cookie flavors, usually a soft and chewy oatmeal cookie is his first choice.
Taking Matters Into My Own Hands!
When he told me about this serious (first world) problem he faces at Starbucks, I was inspired to create a cookie that eliminates this terrible decision-making process for him. I started out with a great oatmeal cookie recipe from Texanerin and simply made a couple changes as per my preferences and my goal.
It took a few trial batches (which were all devoured without complaints, as is the theme in my home) until finally I had the perfect Chewy Peanut Butter Oatmeal Cookie!
NOT an oatmeal cookie with only a slight taste of peanuts and NOT a peanut butter cookie with some oats thrown in. This cookie recipe delivers the best of both worlds! Boom.
Ah, yes. The chewy texture of an oatmeal cookie (there are 2 full cups of oats in the recipe) with the delicious flavor of peanut butter.
Made with Brown Sugar and Quite Filling!
I wouldn't go as far as calling these cookies healthy, but they almost are. There is just over one cup of brown sugar divided between 24 large cookies. They are a lot less sweet than any cookie you'll find in a coffee shop, let me tell you.
Also, these cookies are quite filling, and considering they include a whole lot of oats and peanut butter (regular breakfast items), I won't judge anyone who has them with their morning coffee. I may or may not have done so myself.
Some of the cookies also have an awesome hidden-surprise center in form of soft caramel squares. Konrad didn't like that surprise too much since he is not a fan of caramel (shocker!), so I got them all. No skin off my nose!
I imagine adding some peanut butter chips would also be a wonderful addition to fancy up these cookies. As such, I hope you enjoy this recipe!
Chewy Peanut Butter Oatmeal Cookies
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup coconut oil
- ¾ cup peanut butter natural or regular
- 1 â…“ cups brown sugar
- 2 large eggs
- 1 tablespoon vanilla
- 2 cups quick oats
Instructions
- Preheat oven to 375 F. In a heat-proof bowl melt the coconut oil and peanut butter. I just place the bowl in the preheating oven, but you could also melt them in the microwave or on the stove top.
- In another bowl whisk together flour, cornstarch, baking powder, baking soda and salt. Once the coconut oil and peanut butter are melted, add brown sugar, eggs and vanilla. Stir until combined.
- Add the dry to the wet ingredients and stir until everything is combined. Finally stir in the oats. It is a very thick cookie dough. You might need some elbow grease to combine everything or just use your hand to kind of knead the oats in.
- Roll and flatten the dough into 24 cookies. They don't spread much in the oven, so flatten them before baking.
- Place the cookies on a lined baking sheet and bake for 7-9 minutes until the edges are just set. The centers might still look a little glossy but don't be tempted to over bake these cookies.
- Leave the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Store in an air-tight container at room temperature for up to 1 week (they stay soft the whole time).
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Tina Muir
These look wonderful! A perfect post run treat for me to try! Love chewy oatmeal cookies....and they are good for me too right? 🙂
Regina
Yes, indeed! For cookies these are quite healthy Tina 🙂
Lisa
I cannot see the recipe. Ingredients are blank...?
Regina
I am so sorry Lisa. Just spoke with my programmer. It's a problem with all of my recent posts since the switch to a new URL. Hopefully it can be fixed very soon
Regina
Its all fixed now Lisa. Recipe available above 🙂
Lisa
Thank you 🙂 I will make these later today.
Regina
Awesome! I hope you enjoyed them
Jacquee @ I Sugar Coat It!
One word - YUM! And yes, I am shouting. I normally add chocolate chunks to my oatmeal cookies, I may have to drop a little peanut butter in the mix, as well. 🙂
Regina
Second suggestion for chocolate! I make these quite often for Konrad to take to work. Next time I will have to try how he likes them with chocolate chips.
Jennifer
I made these cookies last night and they are delicious! I think the cornstarch gives them the perfect chewiness. I substituted 1/2 cup whole wheat flour for regular and used palm sugar instead of brown sugar. I also ran out of coconut oil so used regular vegetable oil and they came out fine (coconut would give them a better flavor, though). I pressed a fork into them for the traditional PB cookie look. Thanks for the recipe - will use again!
Regina
I am so happy to hear you liked these cookies Jennifer! Whole wheat flour and palm sugar sound like great substitutions. There was a lot of palm/coconut sugar when we were in Asia, makes me realize I have to look for it here somewhere.
dina
these look so soft and chewy!
Regina
And they absolutely are!! For some reason a couple cookie survived a whole week with us and even those last ones where still nice and soft and chewy.
Mimi @ Culinary Couture
LOVE! I would throw in some chocolate chips for an extra terrific combo 🙂
Regina
Yum...that sounds wonderful indeed!