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Don't overcook!
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Only bake until the outside is firm to the touch, 15 minutes max for most cookies it seems.
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They will set as they cool on the wire rack and stay moist if you don't overcook.
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I've yet to find a real peanut butter oatmeal cookie that isn't somewhat crisp thanks to the peanut butter.
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And the recipe I'm listing below gets crisp but its SO GOOD you really should try it anyway --.
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Peanut Butter Oatmeal Cookie 1 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup butter 3/4 cup unrefined s ugar (turbinado or use white sugar if necessary) 3 / 4 cup brown sugar 1 egg 1 tsp real vanilla extract 1 1/2 cups oatmeal 1 cup dried cherries 1 cup bittersweet chocolate pieces 1 cup toffee pieces.
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Heat oven to 350F.
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Sift together flour and baking soda and salt.
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In a mixer or large bowl, cream the butter and sugars until light and fluffy.
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Add the egg and vanilla to butter and combine.
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Add flour a bit at a time and combine with butter mix.
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Fold in the oatmeal, cherries, chocolate and toffee pieces.
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Divide dough into 3 equal portions, roll into logs with plastic wrap about 1 1/2-inches in diameter.
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Cut logs into 3/4-inch pieces when ready to cook.
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Bake on parchment paper covered baking sheets until golden brown, 8 to 10 minutes.
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Cool on wire rack.
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It's the cherries that make these cookies really good.
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Use a quality chocolate bar (Ghiradellis is good domestic) that's chopped into pieces and a toffee candy bar (Skor, Heath) for the toffee pieces.
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This can easily be made vegan if you use dark chocolate, margarine and Ener-G egg replacer.
