Description
Deliciously chewy Peanut Butter Oatmeal Cookies combine the rich, creamy flavor of peanut butter with the hearty texture of oats for a satisfying treat. These cookies are easy to make with simple pantry ingredients and perfect for a quick snack or dessert.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (112 grams), softened
- 1/2 cup packed brown sugar (100 grams)
- 1/3 cup granulated sugar (66 grams)
- 1/2 cup peanut butter (120 grams)
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour (94 grams)
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup quick oats
- 1/2 cup old-fashioned oats
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C or 170°C fan forced). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, granulated sugar, and peanut butter until the mixture is creamy and smooth, with no lumps remaining.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated, creating a uniform batter.
- Combine Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the bowl. Stir a few times by hand to begin mixing, then use a mixer on low speed to beat until just combined, avoiding overmixing.
- Incorporate Oats: Turn off the mixer and fold in the quick oats and old-fashioned oats gently by hand, ensuring even distribution throughout the dough.
- Form Cookie Dough Balls: Using a spoon or cookie scoop, form dough balls about 1 to 1.5 tablespoons each, roughly the size of a ping pong ball. Place them on the lined baking sheets at least 2 inches apart without flattening them.
- Bake: Bake one sheet at a time in the middle rack of the preheated oven for 9–12 minutes, or until the cookie tops are just set and lightly golden.
- Cool: Remove cookies from the oven and allow them to cool on the baking sheet for 5-10 minutes to firm up. Then transfer cookies to a cooling rack to cool completely.
Notes
- Peanut Butter: Use commercially prepared smooth peanut butter for consistent texture and oil content. Avoid natural or homemade peanut butter with separated oil for best results.
- Oats: This recipe uses a combination of quick oats (not instant) and old-fashioned rolled oats. You can substitute one for the other, maintaining a total of 1 1/4 cups oats.
- Chilling the Dough: Chilling dough is optional but will produce thicker cookies. Wrap dough and refrigerate for up to 48 hours before baking as directed.
- Storage: Store baked cookies in an airtight container for up to 5 days to keep them fresh.
- Nutrition: Values are estimates based on 24 cookies of equal size produced from this recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
