Peanut Butter Oatmeal Cookies
Classic Peanut Butter Oatmeal Cookies are loaded with peanut butter and hearty oats. They are so good! If you love peanut butter, you will love these cookies.
Ingredients
- 1/2 cup creamy peanut butter
- 1 cup rolled oats*
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1 tsp cornstarch
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 1 egg room temperature
- 1 tsp vanilla
- 1/4 cup dark brown sugar
- 1/4 cup white sugar
Instructions
- Preheat the oven to 350℉/176℃. Line the baking trays with parchment paper and set aside.
- In a medium-sized bowl, add in the dry ingredients. Mix together and set aside.1 cup rolled oats*, 1 cup all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp cinnamon, 1/4 tsp salt, 1 tsp cornstarch
- In a large bowl, whisk the cooled melted butter, white sugar, brown sugar, and peanut butter for 1-2 minutes.1/2 cup creamy peanut butter, 1/2 cup unsalted butter, 1/4 cup white sugar, 1/4 cup dark brown sugar
- Then add in the vanilla and egg and continue whisking for another 1-2 minutes until well combined.1 egg, 1 tsp vanilla
- Add the dry into the wet and with a spatula, gently fold until a soft cookie dough forms. Do not over-mix!
- Scoop the cookies using a cookie scooper (mine is 2 tbsp in size) and place 6 cookies per baking tray. These cookies do not flatten a lot in the oven, so if you like a flatter cookie, gently flatten before baking. If you like a thicker peanut butter oatmeal cookie, do not flatten the cookies.
- Bake the cookies for 14-15 minutes. You'll know they're ready when the outside has a nice crisp edge and the middle is still soft. Remove from oven, the cookies will continue baking on the hot pan.
- These cookies are so delicious! They stay good on the counter for a few days and in the fridge in an airtight container for a week. Enjoy!
Notes
Rolled oats - Also known as old-fashioned oats or large flake oats. Do NOT use quick oats.