Preheat the oven to 350ºF. Line baking sheets with parchment paper or leave ungreased. Set aside.
In a large bowl beat together on high speed the peanut butter, sugar, and brown sugar until creamy and smooth. This will take about 1 minute. Beat in the eggs and vanilla.
Add baking soda, salt, and oats. Mix on low speed until combined.
Roll the dough into 1 ½ inch balls or use a medium cookie scoop to evenly portion and place on the baking sheets.
Bake for 10-11 minutes, or until the edges are set. Leave on the baking sheets for 10 minutes before transferring to a cooling rack to cool completely.
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Frequently Asked Questions
Why is my cookie dough greasy?It’s perfectly normal for the cookie dough to appear greasy before baking. This is from the natural oils in the peanut butter. As the cookies bake the oils are absorbed in the oatmeal and they come out of the oven perfectly.
Can I use almond butter?Yes. You may substitute creamy almond butter as well. Make sure the almond butter is thoroughly mixed with oil before measuring and adding.
Storing / FreezingStore in airtight container at room temperature. For optimal freshness, I recommend wrapping 2-3 stacked cookies in plastic wrap and storing in a container up to 1 week. These cookies also freeze very well. After wrapping the cookies in plastic wrap, transfer to a ziplock freezer bag. Freeze up to 3 months, thawing at room temperature.