Peanutty Oatmeal Cookies
Get ready to fall in love with the perfect balance of nutty richness and chewy sweetness with these Peanutty Oatmeal Cookies! This irresistible recipe combines creamy peanut butter, hearty quick-cooking oats, and crunchy chopped peanuts for a texture-packed treat, while optional chocolate chips add a touch of decadence. With just 15 minutes of prep time, these cookies are a breeze to whip up and bake to golden perfection in under 10 minutes. Whether you’re satisfying a peanut butter craving or looking for an easy homemade snack, these cookies are the ultimate crowd-pleaser. Perfect for lunch boxes, afternoon coffee breaks, or dessert platters, they stay delightfully fresh for days in an airtight container. Bake a batch and experience the ultimate oatmeal cookie upgrade!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Creamy peanut butter
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups Quick-cooking oats
- 0.5 cup Peanuts, chopped
- 0.5 cup 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 bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
Stir in the quick-cooking oats, chopped peanuts, and chocolate chips (if using) using a spatula or wooden spoon until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are slightly golden. The centers may look slightly undercooked but will set as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.9 g | 300% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1938 mg | 84% | |
| Total Carbohydrate | 463.7 g | 169% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 260.5 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 413 mg | 32% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2323 mg | 49% | |
*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.
