Description
Chewy and soft peanut butter oatmeal cookies that combine the nutty richness of peanut butter with the hearty texture of oats for a perfect treat.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup old-fashioned rolled oats
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract; beat until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Stir in the rolled oats until evenly incorporated.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake them.
- Use chunky peanut butter for added texture.
- Store in an airtight container for up to 1 week.