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Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the peanut butter, unsalted butter, brown sugar, and granulated sugar until smooth and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the rolled oats until evenly distributed throughout the dough.
Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten each ball slightly with a fork, creating a crisscross pattern on top.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Variations & Tips
For a bit of extra texture and flavor, try adding a handful of chocolate chips or chopped nuts to the dough. If you prefer a sweeter cookie, you can drizzle some melted chocolate over the top once they’ve cooled. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also experiment with different types of oats, such as quick oats for a softer texture or steel-cut oats for a chewier bite. Remember, baking is an art as much as it is a science, so feel free to make these cookies your own.
Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten each ball slightly with a fork, creating a crisscross pattern on top.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Variations & Tips
For a bit of extra texture and flavor, try adding a handful of chocolate chips or chopped nuts to the dough. If you prefer a sweeter cookie, you can drizzle some melted chocolate over the top once they’ve cooled. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also experiment with different types of oats, such as quick oats for a softer texture or steel-cut oats for a chewier bite. Remember, baking is an art as much as it is a science, so feel free to make these cookies your own.
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