Description
Deliciously soft and chewy peanut butter oatmeal cookies that combine old fashioned oats with creamy peanut butter and a hint of cinnamon for a comforting treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup old fashioned oats
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
Wet Ingredients
- 5 tablespoons unsalted butter, softened
- 1/3 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
For Rolling
- 3 tablespoons granulated sugar
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the old fashioned oats, all-purpose flour, baking soda, kosher salt, and ground cinnamon until evenly combined.
- Cream wet ingredients: Using a stand mixer, cream the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar together on medium speed for about 2 minutes. Scrape down the sides of the bowl as needed for even mixing.
- Add egg and vanilla: Beat in the large egg and vanilla extract until the mixture is smooth and well combined.
- Combine mixtures: Reduce mixer speed to low and gradually add the oat and flour mixture. Mix just until combined to avoid overmixing.
- Shape and coat dough balls: Place 3 tablespoons of granulated sugar in a small bowl. Using a medium cookie scoop (about 1.5 tablespoons per scoop), roll the dough into balls, then roll each ball in the sugar to coat all sides. Place dough balls onto the prepared cookie sheets about 2 inches apart.
- Bake cookies: Bake in the preheated oven for 12 minutes, or until the edges are lightly golden brown.
- Settle cookies: Remove the cookie sheets from the oven and gently rap them against the counter several times to break air pockets, helping the cookies settle evenly. Allow cookies to cool on the sheets for 5 minutes.
- Cool and store: Transfer the cookies to a cooling rack to cool completely before serving. Store cookies in an airtight container at room temperature for up to one week. To keep them soft and chewy, store with a slice of sandwich bread.
Notes
- Storage: Keep cookies in an airtight container at room temperature for up to 7 days.
- Softness tip: To maintain soft and chewy texture, store cookies with a slice of white sandwich bread and replace the bread every couple of days as it becomes stale.
- Cookie scoop size: Using a size #40 cookie scoop (about 1.5 tablespoons) helps ensure uniform cookie size and baking.
- Do not overmix the dough after adding dry ingredients to avoid tough cookies.
- Use parchment paper or silicone mats for easy cookie removal and clean-up.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 90 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: 25 mg
