Peanut Butter Oatmeal Cookies
User Reviews
5
Peanut Butter Oatmeal Cookies
Description
Peanut Butter Oatmeal Cookies combine all-purpose flour, baking soda, and salt with a creamy blend of butter and peanut butter. Light brown and granulated sugars provide sweetness and moisture. Eggs and vanilla incorporate flavor and structure, while old-fashioned rolled oats lend texture and earthiness.
The dough is mixed carefully to avoid toughness with oats added last and just combined. Baking at 350°F until edges set but centers remain soft creates cookies that continue to firm as they cool. Baking longer produces crispier edges and a more fully set center.
These cookies make a satisfying snack or dessert with a balance of peanut butter richness and hearty oats. They hold shape well and can be served alongside milk or tea.
Notes suggest using soft brown sugar and room temperature eggs for even mixing. Proper flour measuring prevents dryness. Optional cinnamon can be added for subtle warmth.
Ingredients
- 1½ cups all-purpose flour (180g)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup butter room temperature (227g, unsalted
- 1 cup peanut butter 255g, creamy
- ¾ cup light brown sugar 165g, packed
- ¾ cup granulated sugar (150g)
- 2 large egg
- 2 teaspoons vanilla
- 2½ cups rolled oats 280g, old-fashioned
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and peanut butter on medium-low speed until smooth and well combined. Add the sugars and beat on medium speed until light and fluffy, about 2 minutes.
- Beat in the eggs and vanilla on medium speed until well combined, stopping to scrape down the bowl as needed.
- With the mixer on low, add the flour mixture, mixing just until almost combined. Scrape down the bowl and add the rolled oats. Mix just until combined.
- Scoop roughly 2 tablespoons of cookie dough onto the baking sheet, placing each cookie about 2 inches apart.
- For gooey cookies, bake for about 12 minutes or until the edges are set but the center still appears wet or shiny. For crispier-edged cookies, bake for about 15 minutes or until the edges and tops are lightly browned and the center is no longer shiny. Let cookies cool on the pan for 5 minutes. Remove and finish cooling on a wire rack.
Notes
- Use soft, moist brown sugar for optimal texture; soften hardened brown sugar before use.
- Don’t overbake; remove cookies when edges are set but centers still look wet for chewy centers.
- Add a pinch of cinnamon to deepen flavor, if desired.
- Bring eggs to room temperature quickly by placing them in warm water before mixing for even batter.
- Measure flour accurately with a scale or fluff and level cups to avoid dense cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 177mg | 7% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 259IU | 5% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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