Peanut Butter Oat Cookies
Peanut Butter Oat Cookies
Ingredients
For the Cookies
- 2 tablespoons unsalted butter, softened
- 1/8 cup granulated sugar
- 1/8 cup light brown sugar, packed
- 1/4 cup creamy peanut butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup old-fashioned rolled oats
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Add the creamy peanut butter, large egg, and vanilla extract to the creamed butter mixture. Beat until well combined and smooth.
⏱️ 2 min
- 4
In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min
- 6
Stir in the old-fashioned rolled oats until evenly distributed throughout the dough.
⏱️ 1 min
- 7
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get about 12-15 cookies.
⏱️ 3 min
- 8
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies may still look slightly soft in the middle.
⏱️ 12 min•🌡️ 350
- 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Butter Oat Cookies
Ingredients
For the Cookies
- 2 tablespoons unsalted butter, softened
- 1/8 cup granulated sugar
- 1/8 cup light brown sugar, packed
- 1/4 cup creamy peanut butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup old-fashioned rolled oats
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Add the creamy peanut butter, large egg, and vanilla extract to the creamed butter mixture. Beat until well combined and smooth.
⏱️ 2 min - 4
In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min - 6
Stir in the old-fashioned rolled oats until evenly distributed throughout the dough.
⏱️ 1 min - 7
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get about 12-15 cookies.
⏱️ 3 min - 8
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies may still look slightly soft in the middle.
⏱️ 12 min•🌡️ 350 - 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min