0 from 108 votes
Peanut Butter Oatmeal Cookies
A perfect blend of two classic cookies, these peanut butter oatmeal cookies are soft, chewy, and easy to make!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 20 cookies
Calories: 156 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ½ cup (1 stick) unsalted butter softened
- ½ cup packed light brown sugar packed
- ¼ cup granulated sugar
- ½ cup creamy peanut butter
- 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.
Cup of Yum
Notes
- Storage: After your peanut butter oatmeal cookies have cooled completely, transfer them to an airtight container, separating layers with parchment paper to prevent them sticking to one another. Store at room temperature. You can also freeze the baked cookies. Just put them in an airtight container or freezer bag and place in the freezer. They will last up to 3 months.
- After your peanut butter oatmeal cookies have cooled completely, transfer them to an airtight container, separating layers with parchment paper to prevent them sticking to one another. Store at room temperature.
- You can also freeze the baked cookies. Just put them in an airtight container or freezer bag and place in the freezer. They will last up to 3 months.
Nutrition Information
Serving
1cookie
Calories
156kcal
(8%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
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%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 156
% 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.