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Oatmeal Peanut Butter Cookies Recipe

Chewy Oatmeal Peanut Butter Cookies Recipe for Blissful Snacking

A delightful oatmeal peanut butter cookies recipe that combines nostalgia and comfort for perfect snacking moments.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-purpose flour Substitute with gluten-free flour blend if needed.
  • 1 tsp Baking soda Acts as a leavening agent.
  • 1/2 tsp Salt Enhances flavor.
  • 3 cups Rolled oats Do not substitute with instant or steel-cut oats.
  • 1 cup Unsalted butter Can be replaced with coconut oil.
  • 1 cup Creamy peanut butter Crunchy peanut butter can be used for texture.
  • 1 cup Brown sugar Provides moistness.
  • 1/2 cup Granulated sugar Balances overall sweetness.
  • 2 large Eggs Aids in the cookie's rise.
  • 1 tsp Vanilla extract Feel free to increase for extra flavor.
Optional Mix-Ins
  • 1 cup Chocolate chips Fold in for a sweet surprise.
  • 1/2 cup Chopped nuts Consider walnuts or pecans.
  • 1 cup Dried fruit Cranberries or raisins work well.
  • 1 tsp Spices Cinnamon or nutmeg can elevate flavor.

Equipment

  • Oven
  • Mixing Bowl
  • electric mixer
  • Cookie Scoop
  • Baking Sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Sift together the all-purpose flour, baking soda, and salt in a medium bowl.
  3. Beat the softened unsalted butter and creamy peanut butter in a large bowl for about 2 minutes until smooth.
  4. Add brown sugar and granulated sugar, then beat on high for 3-4 minutes until fluffy.
  5. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  6. Gradually mix in the sifted flour mixture until just combined.
  7. Fold in the rolled oats until fully incorporated.
  8. Scoop the dough onto the prepared baking sheets, spacing the scoops about 2 inches apart.
  9. Bake for 12 minutes for chewy cookies, or 13-14 minutes for slightly crisp edges.
  10. Let the cookies cool on the baking sheets for about 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 90mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 100IUCalcium: 10mgIron: 1mg

Notes

For best results, ensure that your eggs and butter are at room temperature and avoid overmixing the dough.

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