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Peanut Butter Oatmeal Cookies Recipe

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Delight in these satisfying Peanut Butter Oatmeal Cookies with a hint of cinnamon. Featuring crisp edges and a chewy center, these wholesome cookies combine rolled oats and creamy peanut butter for a flavorful and comforting treat that’s perfect any time.

Ingredients

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

  • 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 flavoring

For Rolling

  • 3 tablespoons granulated sugar

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, combine the old fashioned oats, all-purpose flour, baking soda, kosher salt, and ground cinnamon. Whisk these together until evenly mixed.
  3. Cream Butter and Sugars: Using a stand mixer, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar on medium speed for about 2 minutes. Remember to scrape down the sides of the bowl occasionally for even mixing.
  4. Add Egg and Vanilla: Add the large egg and vanilla flavoring to the creamed mixture. Continue mixing until everything is fully incorporated.
  5. Combine Wet and Dry Mixtures: Lower the mixer speed to low and gradually add the oat/flour dry mixture to the wet ingredients. Mix just until combined, avoiding overmixing to maintain cookie texture.
  6. Form Cookie Dough Balls: Pour 3 tablespoons of granulated sugar into a small bowl. Using a medium cookie scoop (about 1.5 tablespoons per scoop), scoop dough into balls, then roll each ball in the sugar to coat thoroughly on all sides. Place each dough ball on the prepared cookie sheet, spacing them approximately 2 inches apart.
  7. Bake the Cookies: Bake in the preheated oven for 11-12 minutes or until the edges turn lightly golden brown. Once out of the oven, gently rap the cookie sheet against the counter several times to release air pockets, which helps maintain an even texture.
  8. Cool the Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely. This cooling step helps the cookies firm up and develop their chewy texture.
  9. Store Properly: Store the fully cooled cookies in an airtight container at room temperature for up to one week. To keep them soft and chewy, store them with a slice of sandwich bread inside the container.

Notes

  • Using parchment paper or silicone mats prevents the cookies from sticking and makes cleanup easier.
  • For consistent cookie sizes, use a cookie scoop; approximately 1.5 tablespoons per cookie works well.
  • Rapping the cookie sheet after baking helps remove trapped air, maintaining cookie texture.
  • Storing cookies with a slice of sandwich bread keeps them soft and chewy longer.

Find it online: https://yumntasty.com/peanut-butter-oatmeal-cookies-recipe/