Peanut butter cookie fans—celebrate with a chewy, thick, peanut‑buttery cookie!
A chewy, thick, peanut‑buttery cookie with a small twist on the classic: ground rolled oats. The oats add a wonderful chew and a bit of nutrition without tasting like oatmeal.
Peanut butter is a staple in our house. We go through large jars regularly—sandwiches, toast with peanut butter and cinnamon honey, or just a spoonful straight from the jar are common around here. For us, these chewy, peanut‑buttery cookies are an everyday favorite.
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I wanted to recreate the peanut butter cookies I remember from childhood but without shortening, and I wanted them soft, thick, and chewy. Early batches made with all butter came out thin and overly flat despite chilling and rolling. Then a tip from my friend Peggy at Cookie Carts changed everything: substitute part of the flour with ground oats. I tried it and the results were exactly what I wanted—extra body and chew with no detectable oat flavor.
I prefer a stand mixer fitted with a paddle attachment to cream the butter and sugars, then add the egg and vanilla before mixing in the peanut butter. This order helps the wet ingredients combine evenly. To make the oat “flour,” blend ½ cup rolled oats in a food processor or blender until it reaches a flour‑like consistency. Return the oat flour to the ½ cup measure—if it’s short, fill the remainder with all‑purpose flour. Combine that with the rest of the flour, baking soda, and salt before stirring into the wet ingredients.
The dough needs to chill in the refrigerator for at least two hours, and longer if possible. Proper chilling prevents excessive spreading so your cookies bake up thick rather than flat.
These cookies bake up soft, thick, and wonderfully chewy with a rich peanut butter flavor. They’re ideal for peanut butter lovers and easy to make once you have the oat flour step down.
Chewy Peanut Buttery PB Cookies
recipe created and tested by:
Tasia
I recommend using weight (metric) measurements when available for best accuracy.
Ingredients
- ½ cup rolled oats ground to flour consistency
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- ¾ cup peanut butter
- Coarse sugar for tops optional
Instructions
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Blend ½ cup rolled oats in a food processor or blender until flour‑like. Return the oat flour to the ½ cup measure; if it’s short, fill the remainder with all‑purpose flour. In a medium bowl, whisk together the ground oats, flour, baking soda, and salt. Set aside.
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Beat the butter and both sugars with a hand mixer or stand mixer on medium until light and fluffy. Add the egg and vanilla and mix until combined, scraping the bowl as needed. Add the peanut butter and beat until light and fluffy, about 1 minute.
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With the mixer on low, add the flour mixture and mix until fully incorporated. The dough will be thick and sticky. Cover tightly and chill at least 2 hours, up to 2 days.
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Preheat the oven to 350°F. Line baking sheets with silicone mats or parchment paper.
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Roll dough into balls about 2 tablespoons each. Place 2 inches apart on prepared sheets. Dip a fork in sugar and press criss‑cross patterns into each dough ball. Sprinkle coarse sugar if desired.
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Bake 7–9 minutes, until very lightly browned at the edges.
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Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best texture and spread control, use a traditional creamy, stabilized peanut butter rather than natural runny styles.
Nutrition
Calories: 144 kcal
Carbohydrates: 16 g
Protein: 3 g
Fat: 8 g
Nutrition information is an estimate and may vary by brands and portion sizes.
DID YOU MAKE THIS RECIPE?
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DID YOU MAKE THIS RECIPE?
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