Peanut Butter Oatmeal Cookies
Soft and chewy peanut butter oatmeal cookies are crisp on the outside, soft on the inside, and full of chewy old fashioned oats and creamy peanut butter.
Yields 18 cookies
Ingredients
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, gently packed
- ½ cup (132 g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups (100 g) old fashioned oats
- 1 cup (120 g) all-purpose flour, (stir, spoon, & level)
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheet(s) with a silicone baking mat or parchment paper.
- Cream the butter and both sugars together in the bowl of a stand mixer using the paddle attachment.
- Add the peanut butter, egg and vanilla. Mix well and scrape bowl.
- Combine the oats, flour, baking soda and salt. Add to the butter mixture all at once and mix until just incorporated.
- Scoop dough onto prepared cookie sheet several inches apart. Bake at 350˚F for 10-12 minutes until edges are set, but center is still soft. Allow cookies to cool on tray for 3-5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container.
Notes
- Do not use natural peanut butter.
- Quick oats may be used in place of old fashioned, but may result in a drier/denser cookie.
Nutrition
Serving: 1 cookie | Calories: 179kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 175mg | Fiber: 1g | Sugar: 11g