Soft & Chewy Peanut Butter Oatmeal Cookies

Name: Soft & Chewy Peanut Butter Oatmeal Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 22 serving
Ingredients: 1.5 cups old fashioned oats (120g); 1/2 cup all-purpose flour (60g); 1/2 tsp cinnamon; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter (112g); 1/2 cup creamy peanut butter (120g); 2/3 cup packed brown sugar (128g); 1/3 cup granulated sugar (64g); 1 large egg; 1.5 tsp vanilla extract

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
22
Calories
148 kcal
Course
Dessert
Cuisine
International

Soft & Chewy Peanut Butter Oatmeal Cookies

Heidi Hunt

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These Chewy Peanut Butter Oatmeal Cookies are soft, chewy, and filled with nutty goodness. They’re full of creamy peanut butter and hearty oats, perfect for satisfying your sweet tooth with each chewy bite!

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Ingredients

Servings

1.5 cups old fashioned oats (120g)
1/2 cup all-purpose flour (60g)
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter (112g) room temp
1/2 cup creamy peanut butter (120g)
2/3 cup packed brown sugar (128g)
1/3 cup granulated sugar (64g)
1 large egg
1.5 tsp vanilla extract

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Instructions

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper (or just one if making a half batch).
In a medium bowl, whisk the oats, flour, cinnamon, baking soda and salt together. Set aside.
In the bowl of your Kitchenaid, or in a bowl with a hand mixer, beat the butter, peanut butter, brown sugar and sugar together on medium speed until creamed, about 2 minutes.
Add the egg and vanilla and mix until combined.
Then add the dry ingredients and beat on low, just until the dry ingredients are just mixed in.
Scoop dough into 2 tablespoons balls and place on a baking sheet 2 inches apart.
Bake for 10-12 minutes or until golden brown along the edges. They will still look underdone in the center.
Let cookies cool on the pan for 5-10 minutes then transfer to a wire rack to finish cooling.

Notes

*Chilling the dough isn’t necessary, but it’s an option if you want to make the cookies thicker. Cover with plastic wrap and chill in the fridge for 2 hours (up to 48 hours).
*Chilling the dough isn’t necessary, but it’s an option if you want to make the cookies thicker. Cover with plastic wrap and chill in the fridge for 2 hours (up to 48 hours).
Flour: use gluten free all-purpose if needed, or oat flour.
Flour: use gluten free all-purpose if needed, or oat flour.
To make dairy-free: use dairy-free butter.
To make dairy-free: use dairy-free butter.
To make nut-free: sub the peanut butter for sunflower butter or more butter.
To make nut-free: sub the peanut butter for sunflower butter or more butter.

Nutrition Information

Show Details

Serving 1cookie Calories 148kcal (7%) Carbohydrates 17.5g (6%) Protein 2.5g (5%) Fat 7.5g (12%) Saturated Fat 3.3g (17%) Cholesterol 20.3mg (7%) Potassium 69.1mg (2%) Fiber 1.3g (5%) Sugar 10.2g (20%)

Nutrition Facts

Serving: 22Serving

Amount Per Serving

Calories 148 kcal

% Daily Value*

Serving	1cookie
Calories	148kcal	7%
Carbohydrates	17.5g	6%
Protein	2.5g	5%
Fat	7.5g	12%
Saturated Fat	3.3g	17%
Cholesterol	20.3mg	7%
Potassium	69.1mg	1%
Fiber	1.3g	5%
Sugar	10.2g	20%