Description
Delicious and chewy Peanut Butter Oatmeal Cookies made with creamy peanut butter, oats, and a hint of cinnamon. Perfectly soft with a slightly crisp edge, these cookies are rolled in sugar before baking for a delightful texture and sweetness.
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
Additional
- 3 tablespoons granulated sugar, for rolling dough
Instructions
- Preheat Oven: Preheat the oven to 350°F. Prepare 2 cookie sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together old fashioned oats, all-purpose flour, baking soda, kosher salt, and ground cinnamon until evenly mixed.
- Cream Butter and Sugars: In the bowl of a stand mixer, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar on medium speed for about 2 minutes, scraping the bowl sides as needed to ensure mixture is smooth and fluffy.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture and mix until well combined and smooth.
- Incorporate Dry Mixture: Reduce mixer speed to low and gradually add the oat/flour mixture. Mix just until combined; avoid overmixing to keep cookies tender.
- Shape and Coat Dough: Pour 3 tablespoons of granulated sugar into a small bowl. Using a medium-sized cookie scoop (size #40, approximately 1.5 tablespoons per scoop), form dough into balls, roll each ball in the sugar to coat completely, and place on prepared cookie sheets about 2 inches apart.
- Bake Cookies: Bake cookies for 12 minutes or until they are lightly golden brown. Remove from oven and firmly tap the cookie sheet against the counter several times to help break air pockets for even texture.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store Properly: Store cooled cookies in an airtight container at room temperature for up to one week. To keep cookies soft, store alongside a slice of sandwich bread.
Notes
- Store cookies in an airtight container at room temperature for up to 7 days to maintain freshness.
- To keep cookies soft and chewy, place a slice of white sandwich bread in the container with the cookies and replace the bread every couple of days as it becomes stale.
- If you don’t have a cookie scoop, use a tablespoon to measure the dough and roll into balls.
- Use parchment paper or silicone mats to avoid sticking and make cleanup easier.
- Ensure butter is softened but not melted for best creaming results.
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: 30 mg
