Peanut Butter Oatmeal Cookie
I constantly hear how my oatmeal cookies are the "absolute best cookie ever", so I had to make another version for all the peanut butter lovers - peanut butter oatmeal cookies! Incredibly soft, chewy, and packed with peanut butter flavor, these cookies always wow a crowd!
Servings: 24 cookies
Ingredients
- 2 cups (240g) all-purpose flour
- 2 cups (178g) old fashioned rolled oats
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup (226g) unsalted butter room temperature
- ¾ cup (201g) creamy peanut butter
- 1 cup (213g) packed brown sugar
- ½ cup (99g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF and line a baking sheet with a silicone mat or parchment paper.
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat the butter, peanut butter, brown sugar, and granulated sugar on medium speed for 2 minutes until light and fluffy.
- Add the eggs and vanilla extract, and beat for 30 seconds.
- Gradually add the dry ingredients on low speed until fully combined. The dough will be thick.
- Using a medium cookie scoop, form 2 tablespoon-sized dough balls and place about 8 cookies on the baking sheet, spaced evenly apart.
- Bake for 9-11 minutes, or until the edges are set. The cookies may look underbaked when removed from the oven, but they will continue to cook on the hot baking sheet. Let the cookies cool on the sheet for 20 minutes before transferring them.
Nutrition
Serving: 1cookie | Calories: 236kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 187mg | Potassium: 101mg | Fiber: 1g | Sugar: 14g | Vitamin A: 256IU | Vitamin C: 0.002mg | Calcium: 36mg | Iron: 1mg