Description
These Peanut Butter Oatmeal Cookies combine the chewy texture of old fashioned oats with the rich creaminess of peanut butter for a delightful homemade treat. Perfectly sweetened with a mix of granulated and light brown sugars, these cookies are easy to prepare and bake to golden perfection, making them an ideal snack or dessert for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup old fashioned oats
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
Wet Ingredients
- 5 tablespoons unsalted butter, softened
- 1/3 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
For Rolling
- 3 tablespoons granulated sugar
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the old fashioned oats, all-purpose flour, baking soda, kosher salt, and ground cinnamon until well combined. This mixture forms the base of your cookie dough.
- Cream Butter and Sugars: Using a stand mixer, cream the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar on medium speed for about 2 minutes. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed and smooth.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture. Mix until fully incorporated, creating a smooth and uniform batter.
- Combine Wet and Dry Ingredients: Lower the mixer speed to low, then gradually add the oat and flour mixture. Mix gently until just combined to avoid overmixing and keep cookies tender.
- Form and Coat Dough Balls: Pour 3 tablespoons of granulated sugar into a small bowl. Using a medium cookie scoop (about 1.5 tablespoons of dough per scoop), roll dough into balls and coat each ball thoroughly in the sugar. This adds a sweet, slightly crunchy crust to the cookies.
- Arrange on Cookie Sheets: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 11-12 minutes until lightly golden brown. Once removed from the oven, gently tap the cookie sheets against the counter to break up any air pockets and help flatten the cookies slightly.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. This helps the cookies set and enhances their texture.
- Store: Store cooled cookies in an airtight container at room temperature for up to one week. To keep them soft and chewy, place a slice of sandwich bread in the container with the cookies.
Notes
- Use old fashioned oats for the best chewy texture; quick oats may result in a different consistency.
- Ensure butter is softened but not melted for proper creaming with sugars.
- Do not overmix the dough once dry ingredients are added to prevent tough cookies.
- Rolling dough balls in sugar adds a sweet exterior crunch and enhances the flavor.
- Spacing dough balls properly on the baking sheet prevents cookies from spreading into each other.
- Store with bread to maintain moisture and softness over time.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
