These cookies spread while baking, so leave a couple of inches around each one. Drop 2 tablespoons of dough per cookie onto the prepared baking sheets.Add the oats and mix until they’re evenly incorporated. Add the eggs, baking soda and vanilla, and mix well. Use an electric mixer or a large spoon to mix until well combined. In a large mixing bowl, combine the peanut butter with the sugar and coconut oil.Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up. Preheat the oven to 350 degrees Fahrenheit.Please let me know how your cookies turn out in the comments! I love hearing from you and appreciate your feedback. The large cookies will require somewhere between 8 to 11 minutes in the oven. If you double the size of each cookie to use 1/4 cup dough each, you’ll end up with 13 to 14 large cookies instead (about 4.5 inches wide). This recipe yields around 27 medium cookies (about 3 inches across). You can add up to 1 1/2 cups chocolate chips, chopped nuts, raisins or dried fruit. I’m in love with how these cookies turn out with peanut butter, but they’ll also work with almond butter or sunflower seed butter. Peanut Butter Oatmeal Cookie Variations Substitute other nut butters. Old-fashioned oats offer a more hearty and discernible texture. I prefer quick-cooking oats, so that’s what you’ll see in the photos. Quick oats disappear more into the cookies, creating a more uniform texture. Always, always, always use the leavener specified in the recipe. Don’t substitute baking powder they behave differently. Baking sodaīaking soda is another leavener that helps your cookies bake up nice and fluffy. That said, I’ve shared some notes from readers about using flax eggs as an alternative in the recipe notes. Eggs are essential if you want your cookies to turn out like mine. EggsĮggs act as a binding ingredient and as a leavener, which means that it helps the cookies rise. If you want your cookies to be dairy free, use coconut oil. That’s why I chose to list coconut oil first. I can’t really taste the coconut oil, but it does make the cookies taste more interesting in a hard-to-put-your-finger-on kind of way. Coconut oil or butterĮither way, melt it before using. Brown sugar works well if that’s what you have on hand. Coconut sugar or brown sugarĬoconut sugar is a less refined sugar with a few trace nutrients, and I always try to work with natural sweeteners when possible. I generally buy “natural” peanut butters and this recipe has worked with all of them. Peanut ButterĪs it turns out, creamy or chunky peanut butters work. That’s because they vary by volume (and make my job more difficult, but who can complain about extra cookies?). You’ll notice that different amounts are offered for some of the alternative options. They’re cookies and that’s what cookies should be, right? More than any other merit, though, these peanut butter cookies are delicious. You don’t need to pull out a heavy stand mixer (your hand mixer or some elbow grease will work great). You don’t need to soften your butter first (just melt it). As long as your oats are certified gluten free, these cookies will be, too. In fact, oats are the only structure this flourless cookie recipe needs. Oats make these cookies more hearty than most. I can vouch that they’ll be a hit with your family, friends, kids and coworkers. If you’re a fan of my monster cookie recipe, you’ll enjoy these as well. These cookies are loaded with pure peanut butter flavor. This peanut butter oatmeal cookie recipe yields cookies that are tender on the inside, chewy around the middle, and just barely crisp around the edges. I’d like to introduce you to my new favorite cookies.
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