Peanut Butter Oatmeal Cookies
User Reviews
5
Peanut Butter Oatmeal Cookies
Description
These cookies start by creaming softened butter, brown sugar, white sugar, and creamy peanut butter until smooth. Eggs are incorporated one at a time with vanilla extract to enrich the dough. Dry ingredients including all-purpose flour, baking soda, and salt are mixed separately then combined with the wet mixture. Quick oats add texture and chewiness without extending baking time dramatically.
Portioned dough is scooped and pressed with a fork to form a crisscross pattern which ensures even cooking and a classic peanut butter cookie appearance. Baking at 350°F for 12-14 minutes results in lightly browned edges while retaining a slightly soft center as the cookies cool on the baking sheet. This method yields cookies with a balance of chewiness and crispness, accented by peanut butter flavor.
They can be served as a snack or dessert and are suitable for making ahead or freezing the dough. Optional additions like raisins, chocolate chips, or nuts can be included to customize texture and flavor.
The crisscross pattern is a useful visual and textural feature, while baking until edges are browning helps avoid overbaking and dryness.
Ingredients
- 1 cup butter unsalted, softened
- 1 cup brown sugar
- ¾ cup sugar
- 1 cup peanut butter creamy
- 2 egg
- 1¾ cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup quick oats
Instructions
- Preheat oven to 350°F.
- In kitchen-aid (or large bowl) cream butter, sugars, and peanut butter until smooth. Add eggs one at a time and beat until well blended. Add vanilla.
- In a separate bowl, combine the flour, baking soda, and salt. Stir into the creamed mixture.
- Mix in oats until just combined and scoop with a cookie scoop. Use a fork to press a crisscross pattern on the top of each cookie (so they bake more evenly) and place it onto a cookie sheet.
- Bake for 12-14 minutes. Pull the cookies out of the oven just as the edges are browning. Leave them on the baking sheet for a few minutes to allow them to finish baking and begin to cool before transferring them to a wire rack to finish cooling off. ENJOY!
Notes
- Optional mix-ins include ½ to ¾ cup raisins, chocolate chips, or chopped nuts to vary texture and flavor.
- Cookie dough can be stored covered in the refrigerator for 1-2 days or frozen for up to 3 months before baking, allowing for flexible preparation.
- Baked cookies should be kept in an airtight container for 3-4 days; adding a piece of white bread can help maintain softness longer.
- Cookies may also be frozen post-baking for 2-3 months, enabling extended storage and convenient enjoyment later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 33mg | 11% |
| Sodium | 260mg | 11% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 255IU | 5% |
| Calcium | 20mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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