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chewy oatmeal swirl peanut butter

Chewy Oatmeal Swirl Peanut Butter Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 large mixing bowl
  • 1 Medium bowl
  • 1 hand mixer or stand mixer with paddle
  • 2 sheet pan
  • 1 Silicone spatula
  • 1 Wooden spoon
  • 1 Whisk
  • 1 Cookie scoop 1.5 tablespoon size
  • 2 sheet parchment paper
  • 1 Cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup creamy peanut butter
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup old-fashioned rolled oats
  • 1/2 cup quick oats
  • 1/2 cup peanut butter chips optional
  • 1/3 cup smooth peanut butter warmed for swirl

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two sheet pans with parchment paper.
  • In a large bowl beat the softened butter, creamy peanut butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  • Whisk the egg and vanilla together in a small bowl, then beat into the butter mixture until combined.
  • In a medium bowl whisk the flour, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet mixture and mix on low just until no flour streaks remain.
  • Fold in the old-fashioned oats, quick oats, and peanut butter chips until evenly distributed.
  • Warm the swirl peanut butter in the microwave for 10–15 seconds until just fluid.
  • Drizzle half of the warmed peanut butter over the dough and gently fold 2–3 times to create visible ribbons without fully mixing.
  • Scoop 1.5-tablespoon mounds onto prepared sheets, spacing about 2 inches apart.
  • Drizzle tiny streaks of the remaining warmed peanut butter over the tops and lightly swirl with a toothpick.
  • Bake one sheet at a time for 9–11 minutes until edges are set and centers look slightly underdone.
  • Cool on the sheet for 5 minutes to set, then transfer cookies to a cooling rack to rest 10 minutes before serving.

Notes

Use a mix of old-fashioned and quick oats for the best chew and structure—subbing all old-fashioned can make the cookies spread less, while all quick oats can make them drier. If your dough seems too soft (warm kitchen or very creamy peanut butter), chill it 15–20 minutes before scooping to reduce spread. For thicker cookies, slightly mound the dough rather than flattening. Natural peanut butter works, but stir it very smooth and add 1–2 tablespoons extra flour if the dough feels greasy. Don’t overbake—pull when the centers still look pale; they finish setting as they cool. Add 1/2 teaspoon cinnamon or a pinch of nutmeg for warmth, or swap peanut butter chips for chocolate chips. Store airtight up to 4 days or freeze scooped dough balls for 2 months; bake from frozen adding 1–2 minutes.
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