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Peanut Butter Oatmeal Cookies

Irresistibly Chewy Peanut Butter Oatmeal Cookies to Savor

These Peanut Butter Oatmeal Cookies are thick, chewy, and deliciously rich in flavor, making them a perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling Time 20 minutes
Total Time 54 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Feel free to use gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Powder Check for freshness.
  • 0.5 teaspoon Baking Soda Ensure baking soda is fresh.
  • 0.5 teaspoon Fine Sea Salt Kosher salt can also be a substitute.
  • 0.5 cup Unsalted Butter Do not use buttery spreads.
  • 0.5 cup Granulated Sugar Can substitute some with brown sugar.
  • 0.5 cup Brown Sugar (packed) Use additional granulated sugar if needed.
  • 1 large Egg A flaxseed egg can be used as an alternative.
  • 1 cup Creamy Peanut Butter Stick with conventional brands.
  • 1 teaspoon Vanilla Extract Opt for pure extract for better flavor.
  • 1 cup Old-Fashioned Rolled Oats Quick oats can be swapped, but may alter texture.
  • 1 cup Semi-Sweet or Bittersweet Chocolate Chips Dark chocolate chips can enhance flavor.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Baking Sheets
  • Parchment paper
  • Spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Begin by gathering your ingredients. Set unsalted butter and egg out to reach room temperature for 15-20 minutes. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, beat together butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes until creamy and fluffy.
  4. Add in the room temperature egg, peanut butter, and vanilla extract to the butter-sugar mixture. Mix until fully combined.
  5. Gradually incorporate the dry mixture into the wet ingredients until just combined. Fold in the rolled oats and chocolate chips gently.
  6. Cover the bowl with plastic wrap and refrigerate the dough for 20 minutes. Preheat the oven to 350°F.
  7. Drop rounded tablespoons of chilled dough onto baking sheets, spacing them 2 inches apart. Bake for 12-14 minutes until edges are golden brown.
  8. Let the cookies cool on baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 75mgPotassium: 90mgFiber: 1gSugar: 8gVitamin A: 80IUCalcium: 10mgIron: 1mg

Notes

For a beautiful presentation, press a few extra chocolate chips into the tops of the warm cookies before cooling.

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