Ingredients
Method
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt until evenly combined. Set the bowl aside.
- In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter, peanut butter, brown sugar, and granulated sugar on medium speed for 2 minutes, scraping the bowl as needed, until light and fluffy.
- Add the eggs and vanilla extract, then beat on medium speed for 30 seconds, until well blended.
- Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until incorporated. The cookie dough will be thick and cohesive.
- Using a medium cookie scoop or a spoon, portion the dough into balls of about 2 tablespoons each. Place about 8 balls on the prepared baking sheet, leaving plenty of space between them.
- Bake for 9 to 11 minutes, until the edges are set and the centers look slightly soft. Resist the urge to bake longer; the cookies will continue baking as they cool. Leave them on the baking sheet for 20 minutes before transferring them to a wire rack.
Nutrition
Notes
For the best texture, use old-fashioned rolled oats rather than quick oats; quick oats make cookies denser.
If your dough seems very soft or warm, refrigerate it for 30 minutes before scooping to limit spreading.
Chunky peanut butter works well in place of creamy for a more pronounced peanut crunch.
Keep the cookies in an airtight container at room temperature for up to 4 days; add a slice of sandwich bread to help maintain softness.
Bake the dough from frozen for an easy make-ahead treat; add 1 to 2 minutes to the baking time.
Pulling the cookies out when the edges are just set is the key to a chewy center, so do not wait for the tops to brown.
These cookies taste great slightly warm with a glass of cold milk or a scoop of vanilla ice cream.