Wee Willie Winkee Peanut Butter Oatmeal Cookies
Get ready to fall in love with the comforting goodness of Wee Willie Winkee Peanut Butter Oatmeal Cookies! These soft, chewy cookies combine the rich creaminess of peanut butter with the hearty texture of rolled oats, creating the perfect balance of indulgent and wholesome flavors. Hints of brown sugar add caramel-like depth, while optional chocolate chips take each bite to the next level. Ready in just 25 minutes, these cookies are easy to whip up and ideal for everything from after-school snacks to late-night cravings. Plus, their golden edges and irresistibly tender centers make them a crowd-pleaser for all ages. Whether you enjoy them straight from the oven or save a batch to share, these oatmeal peanut butter cookies are guaranteed to become a staple in your baking lineup!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.75 cup Creamy peanut butter
- 0.75 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Rolled oats
- 0.75 cup 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 large mixing bowl, cream together the unsalted butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl. Mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats and chocolate chips (if using) until evenly distributed in the dough.
Using a cookie scoop or a tablespoon, drop heaping spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each mound of dough slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will set 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.
Serve warm with a glass of milk or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.2 g | 305% | |
| Saturated Fat | 103.8 g | 519% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 3164 mg | 138% | |
| Total Carbohydrate | 549.3 g | 200% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 343.0 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 395 mg | 30% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2387 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.
