Small-batch Peanut Butter Oatmeal Cookies
User Reviews
5
Small-batch Peanut Butter Oatmeal Cookies
Description
Small-batch Peanut Butter Oatmeal Cookies blend creamy or chunky peanut butter with quick oats to create a sweet and chewy cookie. Butter and two types of sugar provide sweetness and moisture, while the egg yolk binds the ingredients and adds richness. The dough’s sticky consistency requires dropping the batter in spaced spoonfuls to accommodate spreading in the oven. Baking at 350°F sets the cookies’ tops within 12 to 15 minutes while maintaining a chewy texture inside. The quick oats give a softer oat presence than old-fashioned oats, which can also be used but produce a coarser cookie texture.
These cookies are convenient for small-scale baking needs, supporting quick preparation and moderate ingredient quantities. The inclusion of baking soda and salt adjusts the leavening and balances flavor. Vanilla extract and milk provide subtle flavor enhancement and improved texture. Cooling on the baking sheet allows them to firm up before serving.
This small batch is ideal for a couple of servings without leftover dough or cookies. It’s practical when a modest number of cookies is desired without scaling down a large recipe.
Ingredients
- 1/4 cup butter softened, salted, 2 oz
- 1/4 cup brown sugar 50g
- 3 tablespoons granulated sugar 38g
- 1/4 cup peanut butter creamy or chunky, 64g
- 1 egg large, yolk
- 1 1/2 teaspoons milk any percentage
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour 2 tablespoons (45g
- 1/2 teaspoon baking soda
- Pinch salt
- 1/3 cup oats quick-cooking
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
- In a medium bowl, combine butter, brown sugar, granulated sugar, and peanut butter, and beat until light and fluffy.
- Add egg yolk, milk, and vanilla, and beat until well-combined.
- Add flour, baking soda, salt, and oats. Use a wooden spoon to stir until a sticky dough forms.
- Drop golf-ball-size spoonfuls of dough onto the baking sheet as far apart as possible—these cookies will spread.
- Bake for 12 to 15 minutes, until the tops of the cookies look set.
- Cool on the baking tray for at least 10 minutes. Serve and enjoy!
Notes
- This recipe has not been tested with natural peanut butter, which may affect texture and spread.
- If using old-fashioned oats instead of quick oats, pulse them slightly in a food processor to reduce size for a better cookie texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cookies
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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