Description
These Peanut Butter Oatmeal Cookies are soft, chewy, and packed with wholesome oats and creamy peanut butter. Perfect for a quick snack or dessert, they feature warm cinnamon and a crunchy sugar coating for an irresistible texture and flavor.
Ingredients
Scale
Dry Ingredients
- 1 cup old fashioned oats
- ⅓ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
Wet Ingredients and Others
- 5 tablespoons unsalted butter, softened
- ⅓ cup creamy peanut butter
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
For Coating
- 3 tablespoons granulated sugar, for rolling dough
Instructions
- Preheat Oven and Prepare Baking Sheets: 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 Butter and Sugars: In the bowl of a stand mixer, cream the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar on medium speed for about 2 minutes, scraping down the sides as needed to ensure even mixing.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the mixer bowl and mix until well combined.
- Combine Dry and Wet Mixtures: Reduce the mixer speed to low and gradually add the dry oat and flour mixture. Mix just until combined to avoid overmixing.
- Form Dough Balls: Place 3 tablespoons of granulated sugar in a small bowl. Using a medium cookie scoop (about 1.5 tablespoons dough per scoop), scoop dough and roll into balls. Roll each ball in the granulated sugar, coating all sides, then place onto the prepared cookie sheets about 2 inches apart.
- Bake Cookies: Bake the cookies for 12 minutes, or until they are lightly golden brown. Remove from the oven and gently tap the cookie sheets against the counter to settle the cookies and eliminate air pockets.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Store Properly: Store cookies in an airtight container at room temperature for up to a week. To keep cookies soft and chewy, place a slice of sandwich bread in the container with the cookies.
Notes
- Store cookies in an airtight container at room temperature for up to 7 days.
- To maintain softness, include a slice of white bread in the container and replace it every couple of days as it gets stale.
- Use parchment paper or silicone baking mats to avoid cookies sticking to the baking sheets.
- Do not overmix the dough once adding the dry ingredients to keep cookies tender.
- Rolling dough in granulated sugar before baking adds a pleasant crunchy texture to the cookies’ exterior.
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
