Peanut Butter Oatmeal Cookies
User Reviews
5
Peanut Butter Oatmeal Cookies
Description
These Peanut Butter Oatmeal Cookies are prepared by creaming cold unsalted butter with light brown and granulated sugar. An egg, natural creamy peanut butter, and vanilla are added to establish flavor depth. Dry ingredients including all-purpose or gluten-free flour, baking soda, baking powder, and old-fashioned rolled oats are stirred in for structure and chewiness. Chocolate chips fold into the thick dough for sweet bursts.
Scooping dough balls spaced apart on parchment-lined baking sheets and baking at 350°F for 10 to 11 minutes yields cookies that are barely set in the middle, resulting in a tender and moist center with slightly firmer edges after cooling. Cooling on the pan before transferring to a wire rack prevents breakage and helps finish the set.
The recipe supports using cold butter to maintain dough consistency, while the choice of peanut butter should be natural creamy without additives. Both all-purpose and gluten-free flours work, offering flexibility for dietary needs.
Cookies keep fresh for up to four days at room temperature in an airtight container and can be frozen for up to one month, preserving their chewy texture.
Ingredients
- ½ cup butter cold unsalted
- ½ cup light brown sugar tightly packed
- ¼ cup granulated sugar
- 1 egg
- ½ cup peanut butter natural creamy
- 1 tsp vanilla extract
- 1 cup flour all purpose or gluten free flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup rolled oats old fashioned
- 1 cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter, light brown sugar and white sugar. Mix for 2 to 3 minutes, until no clumps of butter remain.
- Then, add in egg, creamy peanut butter and vanilla. Stir to combine.
- Add in flour, baking soda, baking powder, and oats. Stir to combine. Dough will be thick.
- Fold in chocolate chips.
- Use an ice cream scooper to scoop balls of dough onto lined pan. Space about 3 inches apart.
- Bake for 10 to 11 minutes or until cookies look just barely set in the middle.
- Finally, remove from oven. Cool cookies on pan for 10 minutes. Then, remove carefully to a wire rack.
Notes
- Use cold unsalted butter straight from the refrigerator to ensure proper dough texture; avoid softened or melted butter.
- Select natural creamy peanut butter made solely from peanuts and salt for authentic flavor.
- If your peanut butter is unsalted, add a pinch of sea salt to the dough to balance sweetness.
- Both all-purpose and gluten-free 1-to-1 flour blends are suitable; the photos use King Arthur Gluten Free 1-to-1 Flour.
- Use an ice cream scooper to portion cookie dough evenly for uniform cookies.
- Bake cookies until just barely set in the middle; they will firm up upon cooling.
- Store cookies in an airtight container at room temperature for up to four days or freeze for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 116mg | 5% |
| Potassium | 114mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 246IU | 5% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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