Rolled Oats and Peanut Butter Cookies
Get ready to indulge in the perfect blend of nutty richness and wholesome goodness with these rolled oats and peanut butter cookies! This simple yet satisfying recipe combines creamy peanut butter and hearty rolled oats for a chewy cookie texture that's utterly irresistible. A hint of brown sugar adds a warm caramel-like sweetness, while optional dark chocolate chips or raisins take the flavor to new heights. With just 15 minutes of prep time and a quick bake, these cookies are an easy treat for busy days or cozy afternoons. Perfect for peanut butter lovers, they’re versatile enough for dessert, snacks, or even a grab-and-go breakfast. Bake up a batch of these delightful homemade cookies today!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Peanut butter (creamy or chunky)
- 0.5 cups Brown sugar (packed)
- 0.25 cups White granulated sugar
- 1 whole Large egg
- 1 teaspoons Vanilla extract
- 0.5 cups Dark chocolate chips or raisins (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 bowl, mix together the rolled oats, all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and peanut butter using a hand mixer or stand mixer until smooth and well combined.
Add the brown sugar and white granulated sugar to the butter mixture, and beat until the mixture is light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredients (from step 2) to the wet ingredients, mixing slowly until a thick dough forms.
If desired, fold in the dark chocolate chips or raisins using a spatula.
Using a tablespoon or cookie scoop, portion the dough into small balls and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Gently press each dough ball with a fork to slightly flatten them, creating a crisscross pattern on top.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges start turning golden brown. The centers may look slightly undercooked, but they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve and enjoy your homemade rolled oats and peanut butter cookies!
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 10.9 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 98 mg | 2% | |
*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.
