Great for a quick breakfast grab and go” or as a simple dessert with a glass of milk or cup of coffee. Who can say no to the delicious peanut butter oatmeal cookies?
Ingredients:
1 cup creamy peanut butter
½ cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups old-fashioned oats
Directions:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing until well combined. Fold in the oats until evenly distributed throughout the dough.
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each cookie with the back of a fork, creating a crisscross pattern.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips:
For extra texture and flavor, add a handful of chocolate chips or chopped nuts to the cookie dough.
Don’t overmix the dough to ensure a tender, chewy texture.
Store cookies in an airtight container at room temperature for up to one week.
Peanut Butter Oatmeal Cookies
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups old-fashioned oats
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing until well combined. Fold in the oats until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a fork, creating a crisscross pattern.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- For extra texture and flavor, add a handful of chocolate chips or chopped nuts to the cookie dough.
- Don’t overmix the dough to ensure a tender, chewy texture.
- Store cookies in an airtight container at room temperature for up to one week.
