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Peanut Butter Oatmeal Cookies

Peanut butter oatmeal cookies that don't disappoint. Salty and sweet with crispy edges and chewy centers, they're the perfect bite!
Category Desserts
Cuisine American
Keyword Peanut Butter Oatmeal Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 30 minutes
Servings 14 large cookies approx.
Author Mean Green Chef


  • 1/2 cup/113.4 grams/1 stick unsalted butter, softed
  • 1/2 cup (95 grams) butter-flavored Crisco
  • 1 cup (180) brown sugar (dark or light)
  • 3/4 cup (150 grams) white sugar
  • 1 cup (250 grams) peanut butter (chunky or creamy)
  • 2 eggs room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cups (180 grams) all-purpose flour, spooned and leveled
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (135 grams) old-fashioned oats


  1. In a large bowl or stand mixer, cream the butter, Crisco, and brown sugar for 5 minutes, scraping the sides and bottom.
  2. Add 2 eggs and vanilla. Beat well, scraping sides and bottom.
  3. Mix flour, baking soda, and salt.
  4. On low, add in the dry ingredients and mix until just until the combined.
  5. Add the oats. Stir until incorporated but do not over mix.
  6. Cover the bowl and chill the dough in the fridge for 1-3 hours (or overnight).
  7. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  8. Scoop the cookies into round balls and place on the prepared baking sheets, leaving 2 inches in between cookies.
  9. Bake for 10-12 minutes, or until the cookies are lightly browned around the edges, but still soft in the middle. Be careful not to overbake.
  10. Remove cookies from oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.

Recipe Notes

  • Prep time is approximate.
  • Once completely cooled, cookies can be stored in an airtight container at room temperature for up to 5 days.
  • To ensure they remain soft add an uncooked flour tortilla on the top and bottom of the cookies.