Preheat oven to 350F, with rack on lower middle position. Line baking sheets with parchment paper.
Place all ingredients except the oats in the bowl of a stand mixer fitted with a paddle attachment. On medium speed, mix ingredients just until fully incorporated. Turn to low speed, and mix in oats just until incorporated.
Form heaping 1 tablespoon-sized dough balls and place onto parchment lined baking sheet. Flatten them slightly, but keep them 2 inches apart. Use a fork to gently press the cookies down, creating a criss-cross pattern.
Bake 8 minutes. They should seem slightly under baked; they’ll set up nicely as they cool.
Let cool a few minutes on pan, carefully transfer to wire rack, and finish cooling.
I like Skippy Naturals creamy peanut butter in this recipe, as it’s lightly sweet and extra creamy. If your peanut butter is unsweetened, you may increase sugars: 2/3 cup brown sugar + 2/3 cup granulated sugar.
Do not use the kind of peanut butter with separation of solid/oil and needs to be hand-stirred.
The dough may be crumbly depending on the brand of peanut butter. Just press it together into a ball shape, flatten it a bit, and then press with a fork. You can also add a bit more peanut butter as needed.
If needed, check that baking soda is certified gluten-free.
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