Oatmeal Pb Cookies
Sink your teeth into these irresistibly soft and chewy Oatmeal PB Cookies, a delightful blend of hearty old-fashioned oats, rich peanut butter, and a hint of natural sweetness from brown sugar. Perfectly balanced with a tender texture and optional bursts of semi-sweet chocolate chips, these cookies are a comforting treat that marries nostalgic flavors with a wholesome twist. Quick to prepare with just 15 minutes of prep time, this recipe is ideal for busy bakers seeking a crowd-pleasing dessert or snack. Whether enjoyed fresh out of the oven or saved for later, these oatmeal peanut butter cookies are sure to satisfy your sweet tooth while delivering a dose of homemade comfort.
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Recipe Information
Ingredients
- 1.5 cups Old-fashioned rolled oats
- 1 cup All-purpose flour
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Creamy peanut butter
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 unit Large egg
- 1 teaspoons Pure vanilla extract
- 0.75 cups Semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, whisk together the oats, flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the wet mixture. Beat until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
If using chocolate chips, fold them into the dough with a spatula.
Use a tablespoon or cookie scoop to portion out the dough into small balls. Place them about 2 inches apart on the prepared baking sheets.
Gently flatten each ball slightly with the back of a fork to create a crisscross pattern on top.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
4478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.9 g | 318% | |
| Saturated Fat | 110.7 g | 554% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2706 mg | 118% | |
| Total Carbohydrate | 506.5 g | 184% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 289.4 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 443 mg | 34% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2399 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
