Description
Deliciously chewy Peanut Butter Oatmeal Cookies combining creamy peanut butter and hearty oats. These classic cookies are perfect for a quick snack or dessert, featuring a balanced sweetness and a satisfying texture that oatmeal lovers will enjoy.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or by hand until the mixture is smooth and fluffy.
- Add peanut butter, egg, and vanilla: Stir in the creamy peanut butter until well combined. Then add the egg and vanilla extract, beating the mixture until everything is fully incorporated and smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cookies tender.
- Shape cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake and cool: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- For chewier cookies, slightly underbake by removing them from the oven when the centers still look slightly soft.
- Use creamy peanut butter for the best texture; chunky peanut butter can be used but will alter the consistency.
- Old-fashioned oats give the best texture, but quick oats can be substituted if needed.
- Store cookies in an airtight container at room temperature for up to one week.
- This recipe yields about 24 cookies depending on size.
