Peanut Butter Oatmeal Cookies
User Reviews
5
Peanut Butter Oatmeal Cookies
Description
These cookies start by mixing dry ingredients including quick-cooking oats, baking powder, baking soda, and kosher salt. The wet ingredients combine creamy peanut butter, a large egg, maple syrup, and vanilla extract before being mixed into the dry. Dark chocolate chips are folded in, and the dough is chilled for at least 15 minutes to firm up.
Cookies are scooped and flattened before baking at 350°F for 8-10 minutes until slightly golden, producing a soft cookie with slightly crisp edges. The peanut butter provides a moist richness, balanced by the chewiness of oats and pockets of melted chocolate.
The recipe yields 8-10 cookies depending on size and can be adapted using rolled oats or gluten-free substitutions. Storing in an airtight container keeps them fresh for several days, and refrigeration extends shelf life further.
Ingredients
- 2 cups oats quick-cooking
- 1 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup peanut butter creamy
- 1 large egg at room temperature
- 1 1/2 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1/2 cup dark chocolate chips or semi-sweet
Instructions
- You'll need two mixing bowls, one for the dry ingredients and the second for the wet ingredients. In the first one, add the 2 cups quick-cooking oats, 1 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, and 1/2 teaspoon kosher salt. Mix and set aside.
- In the second bowl, add the wet ingredients. Whisk together the 1/2 cup creamy peanut butter, 1 large egg , 1 1/2 teaspoon vanilla extract, and 1/3 cup maple syrup. Mix to combine.
- Pour the wet ingredients over the dry ones and mix to combine.
- Fold in the 1/2 cup dark chocolate chips. Refrigerate for at least 15 minutes.
- Meanwhile, preheat the oven to 350 F and line a large baking sheet with parchment paper.
- Using a cookie scoop, add a spoonful of mixture to the prepared sheet pan. Flatten into a 1/2-inch thick disk. Repeat with the remaining mixture.
- Bake at 350F for 8-10 minutes, or until slightly golden.
Notes
- Yield varies with cookie size, approximately 8-10 cookies per batch.
- Rolled oats can be used but will slightly change cookie texture.
- Use gluten-free oats for a gluten-free version.
- For a vegan alternative, substitute the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water and use dairy-free chocolate chips.
- Any type of nut butter works as a substitute for peanut butter.
- Cool cookies completely before storing in an airtight container; keep at room temperature up to 3 days or refrigerate for up to 10 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 222kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 271mg | 11% |
| Potassium | 230mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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