Description
These Peanut Butter Oatmeal Cookies are a delightful blend of creamy peanut butter and hearty oats, creating a chewy and flavorful treat. Perfectly sweetened with both granulated and brown sugar, these cookies bake to golden perfection with a rich, nutty aroma and a satisfying texture. Ideal as a snack or dessert, they are easy to prepare and yield 24 delicious cookies.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy, which helps create a light texture in the cookies.
- Add Peanut Butter and Wet Ingredients: Mix in the creamy peanut butter until well combined, then add the egg and vanilla extract. Beat the mixture until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, baking powder, and salt. This ensures the leavening agents and dry components are evenly distributed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make the cookies tough.
- Shape Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown, indicating doneness. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to firm up.
- Cool Completely: Transfer the cookies to wire racks to cool completely before serving, which helps them set and maintain their chewy texture.
Notes
- Use old-fashioned oats for the best texture; quick oats can make the cookies softer and less chewy.
- Ensure the butter is softened (but not melted) for easier creaming with the sugars.
- For a crunchier cookie, consider adding chopped peanuts or substituting chunky peanut butter.
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze baked cookies for up to 3 months for extended freshness; thaw at room temperature before serving.
