Peanut Butter Oatmeal Cookies
User Reviews
5
Peanut Butter Oatmeal Cookies
Description
The recipe for Peanut Butter Oatmeal Cookies uses creamy peanut butter blended with lightly beaten eggs, dark brown sugar, granulated sugar, and baking soda. Quick oats are folded in last to add chewy texture. The dough is portioned into heaping tablespoon-sized balls and placed spaced apart on parchment-lined baking sheets. Each cookie is gently flattened and stamped with a fork to create the traditional surface pattern.
Baking at 350°F for about 8 minutes ensures the cookies are slightly underbaked upon removal, setting up to a soft but stable consistency during cooling. The oatmeal contributes chewiness while the peanut butter provides rich flavor and moisture. The sugar mix balances sweetness with a hint of molasses from the brown sugar, complementing peanut butter's natural savor.
This recipe can be adapted by adjusting sugar levels if using unsweetened peanut butter. It uses peanut butter creaminess for the best texture and advises avoiding peanut butters that separate easily. Certified gluten-free baking soda can maintain recipe suitability if needed. These cookies store well and provide a satisfying homemade treat with familiar flavors and textures.
Ingredients
- 2 cup peanut butter I use Skippy Naturals, with 3g sugar, creamy
- 2 egg lightly beaten, large
- ½ cup dark brown sugar packed
- ½ cup granulated sugar
- 2 tsp baking soda Arm & Hammer or other GF brand
- 1 ½ cup quick oats
Instructions
- Preheat oven to 350F, with rack on lower middle position. Line baking sheets with parchment paper.
- Place all ingredients except the oats in the bowl of a stand mixer fitted with a paddle attachment. On medium speed, mix ingredients just until fully incorporated. Turn to low speed, and mix in oats just until incorporated.
- Form heaping 1 tablespoon-sized dough balls and place onto parchment lined baking sheet. Flatten them slightly, but keep them 2 inches apart. Use a fork to gently press the cookies down, creating a criss-cross pattern.
- Bake 8 minutes. They should seem slightly under baked; they’ll set up nicely as they cool.
- Let cool a few minutes on pan, carefully transfer to wire rack, and finish cooling.
Notes
- Use creamy peanut butter like Skippy Naturals for ideal sweetness and texture; unsweetened peanut butter may require increased sugar amounts.
- Do not use peanut butter that has oil separation and requires hand-stirring, as it can affect dough consistency.
- If dough is crumbly, press it firmly into balls and flatten before baking.
- Check that baking soda is certified gluten-free if needed.
- Cookies are slightly underbaked when removed and will firm up as they cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35cookies
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 115kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 9mg | 3% |
| Sodium | 130mg | 5% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 14IU | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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