Easy Chewy Oatmeal Cookies
These chewy oatmeal cookies are quick to make, perfect for lunchboxes, and filled with wholesome ingredients. Soft and peanut-buttery, they are ideal for satisfying dessert cravings without fuss.
Ingredients
Wet Ingredients
- 1 cup creamy peanut butter natural or regular
- 1/2 cup honey or maple syrup maple for vegan option
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups rolled oats not instant; certified gluten-free if necessary
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chocolate chips optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the peanut butter, honey (or maple syrup), and vanilla until smooth and glossy.
- Add the rolled oats, baking soda, and salt. Stir until the oats are evenly coated and the mixture holds together.
- Fold in chocolate chips or any mix-ins you like.
- Use a tablespoon or small cookie scoop to portion dough onto the prepared sheet, spacing cookies about 2 inches apart.
- Gently press each mound to slightly flatten.
Baking
- Bake for 10–12 minutes, watching for golden edges. For extra chew, remove at the lower end of that range. They’ll firm up as they cool.
Cooling
- Let the cookies cool on the sheet for 3–5 minutes, then transfer to a wire rack to finish cooling.
Notes
Store cookies in an airtight container for up to 3–4 days at room temperature. For vegan versions, use maple syrup instead of honey. Customize with different mix-ins like raisins or cocoa powder.