4.8 from 18 votes
Peanut Butter Oatmeal Cookies
Made with quick oats and creamy peanut butter, these Peanut Butter Oatmeal Cookies are soft, chewy, and ready in just 20 minutes. Top with sea salt for an incredible sweet and salty flavor!
Prep Time
10 mins
Cook Time
9 mins
Total Time
19 mins
Servings:
18
cookies
Calories:
186 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1/2 cup butter softened, unsalted
- 1/2 cup peanut butter creamy
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract pure
- 1 1/2 cups quick oats
- 1/2 cup flour unbleached
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup toffee pieces
- salt for garnish, sea salt
Instructions
- Preheat the oven to 350 degrees.
- In a medium sized mixing bowl, with a fork, mix the butter, peanut butter, brown sugar, and granulated sugar until creamed - I like my batter pretty smooth, but it may not be completely smooth.
- Next, stir in the egg and vanilla extract until mixed well.
- Stir in the quick oats, unbleached flour, salt, and baking soda until mixed.
- Finally, toss in the toffee pieces and mix well - the toffee is optional, but I love the light crunch and slight chocolate flavor.
- Line a baking sheet with parchment paper and use a two tablespoon cookie scoop and spoon cookie dough balls onto the prepared baking sheet about 2” apart.
- Bake the cookies for 9 minutes or until the center looks set. I like to remove my cookies from the oven when the edges are slightly brown.
- Remove from the oven and immediately garnish with sea salt.
- Let the cookies cool on the baking sheet for at least 10 minutes. You can cool completely on a cooling rack or pile onto a serving plate to enjoy.
Cup of Yum
Notes
- These cookies are very soft when you take them out of the oven. Be sure to let them cool long enough on the baking sheet to finish baking before transferring them to a cooling rack. This makes the cookies soft and chewy without getting over-baked.
- These cookies are very soft when you take them out of the oven. Be sure to let them cool long enough on the baking sheet to finish baking before transferring them to a cooling rack. This makes the cookies soft and chewy without getting over-baked.
Nutrition Information
Calories
186kcal
(9%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
26mg
(9%)
Sodium
136mg
(6%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
209IU
(4%)
Vitamin C
0.01mg
(0%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18 cookies
Amount Per Serving
Calories 186
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 136mg | 6% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.