Peanut Butter Oatmeal Cookies
photo by CookingBlues
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
24-36 cookies
- Serves:
- 24-36
ingredients
- 1⁄2 cup unsalted butter, room temperature
- 1⁄2 cup creamy peanut butter
- 1⁄2 cup white sugar
- 1⁄4 cup light brown sugar, lightly packed
- 1 teaspoon pure vanilla extract
- 1 egg
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup quick oats
directions
- Preheat oven to 350 degrees F.
- Cream the butter and peanut butter together in a large mixer on high. PEANUT BUTTER NOTE: I use 1/4 cup of both creamy and chunky peanut butter in this recipe, but use what you have. My husband likes chunky, and I like creamy so we always have both :).
- Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until well combined.
- In a separate bowl, mix the dry ingredients until combined: flour, baking soda, baking powder, salt, and oats.
- Slowly add to the butter/sugar mixture and mix until well combined.
- Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. I use a cookie scooper to make it easier.
- Bake in the top half of the oven until the cookies are golden, about 10-12 minutes. NOTE: The cooking time will depend on the size of cookie (or scooper) that is used, so check at 10 minutes. They should be golden on the edges, but don't overcook these cookies. They should still be chewy.
- Remove and let cool.
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Reviews
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I modified this recipe just a bit and it turned out magnificent. Added some dried cranberries and golden raisins, a pinch of cinnamon and I used whole oats instead of quick oats. Wonderful basic cookie recipe, thank you so much for sharing it. I will use it again.. oh yeah, I also added an extra egg. Super moist cookie. Very delicate.
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For those saying these cookies are dry or not soft enough... you must be doing something wrong! The key is to slightly undercook them. Let them sit, and they turn out so soft and chewy and delicious. I have been making this very recipe for years and people are ALWAYS asking for it, or asking me to bake them these specific cookies again. No need to alter the recipe, the baking time is the secret sauce here....great recipe! It is a regular one for us!
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These cookies were okay, but like Kelly R., mine came out a little dry and somewhat bland. I added some dark chocolate chunks and a bit cinnamon to the batter which helped some. I'm chewy, gooey cookie person, so these were definitely not that. I was wondering if it was the baking powder? I've never heard of that ingredient in a cookie recipe. Still, it's an easy-peasy recipe and probably one kids would like.
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Tweaks
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I modified this recipe just a bit and it turned out magnificent. Added some dried cranberries and golden raisins, a pinch of cinnamon and I used whole oats instead of quick oats. Wonderful basic cookie recipe, thank you so much for sharing it. I will use it again.. oh yeah, I also added an extra egg. Super moist cookie. Very delicate.
RECIPE SUBMITTED BY
CookingBlues
Dearborn, MI
<p>I have a great career and I cook for therapy on my off days. I am married and have 3 furbabies. My husband and I are trying to eat healthier, but food has to taste good!! I have taken many of our favorite recipes and tweaked them for a healthier lifestyle. I like to do a big cooking on the weekend and stock our freezer, but I also love the quick and healthy recipes that I can throw together in a flash. </p>