Maya Chen
Soft, nutty cookies with a perfect chewy texture—made with just simple ingredients and ready in minutes. No mixer required!
Recipe Snapshot
- 🍪 Yields: 24 cookies
- ⏱️ Prep Time: 10 minutes
- 🍳 Bake Time: 12 minutes
- 💰 Cost per cookie: $0.40
- 🔥 Calories: 150 kcal per cookie
Clever Tip:
Don’t overbake! Cookies continue cooking on the baking sheet after removal from the oven.
Why You’ll Love This Recipe
- No mixer needed—mix by hand in one bowl
- Budget-friendly with pantry staples
- Soft, chewy texture (not crispy)
- Ready in under 25 minutes total
Ingredient Notes
- Peanut butter: Use natural or regular creamy; skip crunchy for chewy cookies
- Rolled oats: Old-fashioned work best; avoid instant
- Sugar: Brown sugar adds moisture and chewiness
- Egg: Binds and adds structure
- Chocolate chips: Optional but delicious addition
Ingredients
- ▢ 3/4 cup peanut butter
- ▢ 1/2 cup sugar
- ▢ 1/3 cup brown sugar
- ▢ 1 egg
- ▢ 1 tsp vanilla extract
- ▢ 1 cup rolled oats
- ▢ 1/3 cup chocolate chips
- ▢ Pinch of salt
Step-by-Step Instructions
- Preheat oven to 180°C (350°F).
- In a bowl, mix peanut butter, both sugars, egg, and vanilla until well combined.
- Stir in oats, chocolate chips, and salt.
- Drop spoonfuls (about 1 tbsp each) onto baking sheet.
- Bake for 10-12 minutes until edges are set but center is still soft.
- Cool on baking sheet for 2 minutes, then transfer to wire rack.
Helpful Tips
- Room temperature ingredients mix better together
- Slightly underbaked cookies stay chewier as they cool
- Skip the chocolate chips for classic peanut butter cookies
Expert Tips for the Best Results
- Use a cookie scoop for uniform sizing and baking
- Line baking sheet with parchment for easy cleanup
- Add 1/4 tsp salt if using unsalted peanut butter
Meal Prep & Freezing Tips
- Dough Prep: Freeze dough balls on a tray, then store in a freezer bag for up to 2 months
- Baked Storage: Store in an airtight container for 5-7 days at room temperature
- Freezing Baked: Freeze baked cookies in layers with parchment for up to 3 months
Frequently Asked Questions
- Can I use powdered peanut butter? Not recommended—use regular creamy peanut butter for best results.
- Can I omit the egg? For best texture, the egg is important. Don’t omit it.
- How do I make them crunchier? Bake for 14-15 minutes until edges are golden brown.
Conclusion
Chewy Peanut Butter Oatmeal Cookies are the perfect homemade treat—soft, delicious, and ready faster than you can say “peanut butter”!
Chewy Peanut Butter Oatmeal Cookies
Soft, nutty cookies with perfect chewy texture made with natural peanut butter and oats. No mixer needed!
Ingredients
- 3/4 cup peanut butter
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1/3 cup chocolate chips
- Pinch of salt
- 3/4 cup peanut butter
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1/3 cup chocolate chips
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line baking sheet with parchment paper
- In a medium bowl, combine peanut butter, sugar, brown sugar, and egg
- Stir in vanilla extract until well combined
- Fold in oats and chocolate chips
- Drop spoonfuls of dough onto prepared baking sheet
- Bake for 12-15 minutes until edges are golden but centers still soft
