Description
These Peanut Butter Oatmeal Cookies combine creamy peanut butter, old fashioned oats, and warm cinnamon for a soft and chewy treat that’s perfect for any snack time. Rolled in sugar for a delightful crunch, these cookies offer a homemade classic flavor with a satisfying texture.
Ingredients
Units
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 Coating
- 3 tablespoons granulated sugar, for rolling dough
Instructions
- Preheat 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.
- 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, beat the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar on medium speed for about 2 minutes until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed to incorporate all ingredients.
- Add Egg and Vanilla: Crack in the egg and pour in the vanilla extract. Mix on medium speed until everything is well combined and smooth.
- Combine Wet and Dry Ingredients: Lower the mixer speed to low and gradually add the oat and flour mixture. Mix just until all ingredients are incorporated, being careful not to overmix the dough.
- Roll Dough Balls in Sugar: Pour 3 tablespoons of granulated sugar into a small bowl. Using a medium cookie scoop (about 1.5 tablespoons per scoop), form dough balls. Roll each ball in the granulated sugar until fully coated and place them about 2 inches apart on the prepared cookie sheets.
- Bake the Cookies: Bake the cookies in the preheated oven for 11-12 minutes, or until the edges are lightly golden brown. Remove the cookie sheets from the oven and gently tap them against the counter to break any air pockets, which helps maintain their shape.
- Cool: Allow the cookies to cool on the sheet for 5 minutes before transferring them to a cooling rack to cool completely. This helps the cookies set perfectly.
- Storage: Once completely cooled, store the cookies in an airtight container at room temperature for up to one week. To keep them soft and chewy, place a slice of sandwich bread in the container with the cookies.
Notes
- Using parchment paper or silicone mats prevents the cookies from sticking and promotes even baking.
- Scraping down the bowl during creaming ensures all ingredients are well incorporated.
- Rolling dough in granulated sugar adds a sweet, crunchy exterior texture.
- Spacing dough balls about 2 inches apart prevents cookies from spreading into each other while baking.
- Tapping the cookie sheet after baking reduces air pockets in cookies for an even texture.
- Adding a slice of bread in the storage container helps retain moisture and keeps cookies soft longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 105 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
