Soft & Chewy Peanut Butter Oatmeal Cookies
Servings: 22
Calories: 148kcal
These Chewy Peanut Butter Oatmeal Cookies are soft, chewy, and filled with nutty goodness. They’re full of creamy peanut butter and hearty oats, perfect for satisfying your sweet tooth with each chewy bite!
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Ingredients
- 1.5 cups old fashioned oats (120g)
- 1/2 cup all-purpose flour (60g)
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (112g) room temp
- 1/2 cup creamy peanut butter (120g)
- 2/3 cup packed brown sugar (128g)
- 1/3 cup granulated sugar (64g)
- 1 large egg
- 1.5 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper (or just one if making a half batch).
- In a medium bowl, whisk the oats, flour, cinnamon, baking soda and salt together. Set aside.
- In the bowl of your Kitchenaid, or in a bowl with a hand mixer, beat the butter, peanut butter, brown sugar and sugar together on medium speed until creamed, about 2 minutes.
- Add the egg and vanilla and mix until combined.
- Then add the dry ingredients and beat on low, just until the dry ingredients are just mixed in.
- Scoop dough into 2 tablespoons balls and place on a baking sheet 2 inches apart.
- Bake for 10-12 minutes or until golden brown along the edges. They will still look underdone in the center.
- Let cookies cool on the pan for 5-10 minutes then transfer to a wire rack to finish cooling.
Notes
*Chilling the dough isn’t necessary, but it’s an option if you want to make the cookies thicker. Cover with plastic wrap and chill in the fridge for 2 hours (up to 48 hours).
Flour: use gluten free all-purpose if needed, or oat flour.
To make dairy-free: use dairy-free butter.
To make nut-free: sub the peanut butter for sunflower butter or more butter.
Nutrition
Serving: 1cookie | Calories: 148kcal | Carbohydrates: 17.5g | Protein: 2.5g | Fat: 7.5g | Saturated Fat: 3.3g | Cholesterol: 20.3mg | Potassium: 69.1mg | Fiber: 1.3g | Sugar: 10.2g