Description
Deliciously soft and chewy Peanut Butter Oatmeal Cookies combining wholesome oats with creamy peanut butter and a hint of cinnamon for a comforting treat.
Ingredients
Scale
Dry Ingredients
- 1 cup old fashioned oats
- ⅓ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
Wet Ingredients
- 5 tablespoons unsalted butter, softened
- ⅓ cup creamy peanut butter
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
For Rolling
- 3 tablespoons granulated sugar, for rolling dough
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats for easy cleanup and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together old fashioned oats, all-purpose flour, baking soda, kosher salt, and ground cinnamon until well combined.
- Cream Butter and Sugars: In a stand mixer bowl, beat the softened unsalted butter, creamy peanut butter, granulated sugar, and packed light brown sugar on medium speed for about 2 minutes, scraping down the sides as needed to create a smooth mixture.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the mixer and mix until fully incorporated and the mixture is smooth.
- Combine Dry and Wet Mixtures: Reduce mixer speed to low and gradually add the oat and flour mixture, mixing just until combined to keep the cookies tender.
- Form and Roll Dough Balls: Pour 3 tablespoons granulated sugar into a small bowl. Using a medium cookie scoop (1.5 tablespoons per scoop), scoop dough balls, roll them in the sugar until fully coated, then place them spaced about 2 inches apart on the prepared cookie sheets.
- Bake the Cookies: Bake the cookies for 12 minutes or until they turn lightly golden brown. Remove from oven promptly to avoid over-baking.
- Cool and Set Cookies: After baking, gently rap the cookie sheets against the counter several times to reduce air pockets causing cracks, then let the cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
- Storage: Once cooled, store cookies in an airtight container at room temperature for up to 7 days. To keep them soft and chewy, store with a slice of sandwich bread.
Notes
- Store cookies in an airtight container at room temperature for up to 7 days for best freshness.
- To maintain soft and chewy texture, place a slice of white sandwich bread in the container and replace it every few days as it becomes stale.
- If you don’t have a cookie scoop, use a tablespoon to portion out the dough evenly.
- Use parchment paper or silicone mats to prevent sticking and aid in even baking.
- For crunchier cookies, bake for an additional 1-2 minutes but watch closely to avoid burning.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
