Peanut butter cookies
Prep time
Cook time
Total time
Crunchy on the outside, chewy on the inside. The best damn peanut butter cookie you will ever eat.
Recipe type: Cookie
Cuisine: American
Serves: 36
  • 1½ C. unbleached, all-purpose white flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2½ C. quick oats
  • 2 sticks unsalted butter, soften (room temperature)
  • 1 C. chunky peanut butter
  • ½ C. light brown sugar, firmly packed
  • ½ C. dark brown sugar, firmly packed
  • 1 C. granulated sugar
  • 2 lg. eggs
  • 2 tsp. pure vanilla extract
  • 1½ C. lightly salted peanuts
  1. Preheat oven to 375°
  2. In a large bowl, sift together flour, baking powder, baking soda and salt. It’s very important that these are sifted. I use a fine mesh strainer and a whisk over a large bowl to sift. Traditional hand sifters suck. Mix in oats.
  3. In a large bowl, cream butter and peanut butter together with a mixer on medium until light and fluffy.
  4. Add sugars until well blended.
  5. Beat in eggs and vanilla.
  6. Gradually add flour/oat mixture. The dough will be very stiff. You may have to mix the last bit of flour/oat mixture by hand.
  7. Add peanuts and mix by hand until well blended.
  8. Using an ice cream scoop, drop rounded spoonfuls, about the size of large golf balls onto parchment lined cookie sheets.
  9. Flatten slightly with hands.
  10. Bake for 12 minutes. Tops of cookies should still look a little shiny. Underbaking is always best.
  11. Let cookies rest on cookie sheet for 10 minutes to continue baking and set-up.
  12. Transfer to wire cooling rack.
Recipe by Embrace the cheese! at