Ingredients
Method
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the peanut butter, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Stir in the rolled oats and chopped nuts (if using) until evenly distributed.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with a fork for a classic crisscross pattern.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a richer flavor, opt for natural peanut butter without added sugars or hydrogenated oils. If the dough feels too sticky, chill it in the refrigerator for 30 minutes before baking to help the cookies hold their shape. Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. Add chocolate chips or dried fruits like raisins for extra texture and flavor.