Chewy & soft peanut butter oatmeal cookies with chunks of walnuts.
These Peanut Butter Oatmeal Cookies are perfectly soft and chewy, contain chunks of walnuts, and are seriously irresistible in flavor.
I can not stop thinking about these cookies. The texture is crisp on the outside with a soft and chewy interior. The flavor is nutty and perfectly sweetened. And each bite contains chunks of oats and walnuts. I can’t get enough!
Why you’ll love these Chewy Peanut Butter Oatmeal Cookies:
Soft and chewy. The texture of these scones are *chef’s kiss* with a crisp exterior and soft and chewy interior.
Perfectly sweetened. These cookies have just the right amount of sweetness that doesn’t make it too overpowering and pairs perfectly with the nutty peanut butter.
Easy and simple to make. This recipe comes together all in one bowl and requires easy simple baking ingredients.
Ingredient Breakdown:
- Vegan butter – I prefer Earth Balance or Country Crock plant butter. Can also use regular unsalted butter.
- Granulated sugar + brown sugar – a perfect blend of both for a chewy and soft interior and crisp exterior.
- Peanut butter – I highly recommend using a creamy peanut butter with natural oils for a texture that is identical to the one I tested.
- Non-dairy milk – any non-dairy milk works, I prefer almond or cashew for neutral flavor.
- Flour – I recommend all-purpose flour for this recipe.
- Oats – I recommend old-fashioned rolled oats for this recipe.
- Cinnamon – for added flavor.
- Walnuts – added crunch and nuttiness.
How to make Chewy Peanut Butter Oatmeal Cookies:
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, use a handheld mixer (or stand mixer with paddle attachment) to cream together the room temp. butter, sugars, and peanut butter until light and fluffy (about 3-4 minutes). On low speed, beat in the milk and vanilla extract.
- Add oats, flour, baking soda and powder, cinnamon, and salt. Combine on low speed until a soft dough forms. Fold in walnuts.
- Use a ~1.5 tbsp cookie scoop to distribute dough onto baking sheet. Slightly press down each mound with the palm of your hand. Bake cookies for 11-12 minutes until light brown with crisp edges. Let cookies cool for 10 minutes before transferring to a wire cooling rack.
*FULL recipe below
Tips/Modifications:
I highly recommend using a creamy, natural peanut butter (w/ natural oils) for this recipe. I can not guarantee similar results with a processed peanut butter, such as Jif or Skippy.
Substitute vegan butter for regular unsalted butter.
Substitute non-dairy milk for regular dairy milk.
Make nut-free by omitting walnuts and using nut-free non-dairy milk (soy or oat).
Storage Instructions:
Cool cookies to room temperature and store in an airtight container at room temp. for up to 5 days.
More Delicious Cookie recipes…
- Hazelnut Oatmeal Dark Chocolate Chunk Cookies
- Black Forest Cake-inspired Cookies
- German Chocolate Cake-inspired Cookies
- Salted Caramel Pecan Chocolate Chunk Cookies
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Chewy Peanut Butter Oatmeal Cookies
Ingredients
- ½ cup room temperature vegan butter
- ¾ cup (150g) granulated sugar
- ¼ cup (55g) packed light brown sugar
- ½ cup (128g) creamy, natural peanut butter
- 2 tbsp unsweetened, plain non-dairy milk
- 2 tsp vanilla extract
- 1 ½ cups (132g) old-fashioned rolled oats
- ½ cup (64g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt
- ¾ cup (61g) roughly chopped walnuts
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, use a handheld mixer (or stand mixer with paddle attachment) to cream together the room temp. butter, sugars, and peanut butter until light and fluffy (about 3-4 minutes). On low speed, beat in the milk and vanilla extract.
- Add oats, flour, baking soda and powder, cinnamon, and salt. Combine on low speed until a soft dough forms. Fold in walnuts.
- Use a ~1.5 tbsp cookie scoop to distribute dough onto baking sheet. Slightly press down each mound with the palm of your hand. Bake cookies for 11-12 minutes until light brown with crisp edges. Let cookies cool for 10 minutes before transferring to a wire cooling rack.
