Peanut Butter Oatmeal Cookies
User Reviews
4.8
Peanut Butter Oatmeal Cookies
Description
These Peanut Butter Oatmeal Cookies start by creaming softened butter with light brown and granulated sugars to create a tender base. Adding creamy peanut butter imparts a rich nutty flavor and moist texture. The dough incorporates old-fashioned oats, which provide chewiness and texture contrast. Flour, baking soda, and salt are mixed in to bind the dough and leaven slightly.
Baked at 350°F, the cookies develop lightly golden edges while remaining soft and chewy inside. Flattening the cookies slightly before baking ensures even cooking. Cooling on the baking sheet before transferring allows them to set and avoid breaking apart.
These cookies store well in an airtight container at room temperature and can be frozen for longer keeping. They are a straightforward treat suitable for everyday enjoyment or sharing.
Ingredients
- ½ cup (1 stick) butter softened, unsalted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ½ cup peanut butter creamy
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cup old-fashioned oats
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars, then cream together on medium-low speed until light and fluffy, about 2-3 minutes. Add the peanut butter and continue mixing to combine. Then, add the egg and vanilla extract and mix on low speed until incorporated, about 1 minute.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients and mix until just combined. Add the oats and mix until just incorporated.
- Using a 1.5 tablespoon spring-loaded cookie scoop, scoop a rounded amount of dough and place 2 inches apart on the prepared baking sheet. Lightly flatten the top of each cookie.
- Bake for 10-12 minutes, or until the edges are just set and lightly golden.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container, separating layers with parchment to prevent sticking.
- Cookies can be frozen in airtight containers or bags for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 156kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 90mg | 4% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 155IU | 3% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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