These large Peanut Butter Oatmeal Cookies are super crispy on the outside, soft on the inside, and chewy. Incredibly delicious and nutty! Gluten-free and dairy-free with the right chocolate chips.
It’s cookie-making time, everyone! And that means combing the web for some exciting recipes. Well, let me stop that search for you! Because these nutty cookies are just the thing you need!
They are great in texture and flavor. And have the two things that put a smile on your face – chocolate chips and peanut butter.
Kids love soft and chewy cookies. But they’re not especially huge fans of those made with oats. Well, this recipe is a great way to sneak some healthy fiber into your fussy eaters’ diets.
Table of Contents
Ingredients and Substitutes
Eggs (2) – Make sure to use room-temperature eggs. And it is best to use fresh, free-range eggs.
Crunchy peanut butter (1 cup) – Crunchy peanut butter works better, but any kind will work here, too.
Honey (1/3 cup) – Another liquid sweetener will do well.
Vanilla extract (1 tsp) – You can use almond extract, too.
Rolled oats (1 ½ cups) – You can use instant oats, but there will be a difference in texture.
Baking soda (1/4 tsp) – Adding some baking soda will give the cookies a bit of “air”
Cinnamon (1/2 tsp) – Just a touch of this warm spice goes a long way.
Nutmeg (1/2 tsp) – If adding cinnamon, I really suggest combining it with a touch of nutmeg.
Salt (1/2 tsp)
Chocolate chips (2/3 cup) – The chopped chocolate bar can be used, too.
How to Make Peanut Butter Oatmeal Cookies
Step 1. Preheat your oven to 350F/175C and begin lining your baking sheet with parchment paper. Then, add the eggs to a bowl and whisk until the yolks and whites are well incorporated.
Step 2. Stir in the vanilla extract.
Step 3. Add the rest of the ingredients to the bowl, including the chocolate chips.
Step 4. Stir well to combine everything well.
Step 5. With a large scoop, scoop out six balls of the dough. You can also use a regular spoon for this.
Step 6. Arrange the cookie balls onto the sheet and press gently with your hand to flatten them. Place in the oven and bake for 15 minutes.
Transfer to a rack and leave them to cool before enjoying.
How to Make Ahead of Time
This recipe is great for you if you want to be prepared and make cookies ahead of time. Because the cookie dough is both fridge and freezer-friendly.
To keep in the fridge, roll the dough into balls, then transfer to an Airtight container. They will keep well in the fridge for up to 7 days.
If you want to freeze them, I suggest wrapping each individual unbaked cookie into parchment paper first. That way, you can prevent the dough from sticking. They will keep well for up to a month.
How to Store
Make sure to allow the baked cookies to cool completely before storing them. At room temperature, keep in air-tight containers, preferably glass. It is best to consume them within three days.
They can also be frozen. Just transfer to a Ziploc bag, and freeze for up to 2-3 months.
Watch How to Make
More Cookies
Peanut Butter Oatmeal Cookies
Ingredients
- 2 eggs
- 1 cup crunchy peanut butter
- 1/3 cup honey
- 1 tsp vanilla extract
- 1 ½ cups rolled oats
- ¼ tsp baking soda
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 2/3 cup chocolate chips
Instructions
- Preheat the oven to 350F/175C. Line your baking sheet with parchment paper. Spray a few pumps of oil to prevent sticking.
- Whisk eggs in a bowl.
- Add in the rest of the ingredients and combine well.
- Scoop out the dough with a large scoop onto the baking sheet. You’ll form 6 balls. Flatten them and pop into the oven.
- Bake for 15 minutes, and then let them cool down before serving.