Peanut Butter Oatmeal Cookies Recipe
These Peanut Butter Oatmeal Cookies are both oatmeal and peanut butter cookies – two classics, combined! They are soft, chewy and full of great flavors.
Servings: 22 cookies
Calories: 142kcal
Cost: $10
Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (133g) creamy peanut butter
- ½ cup (100g) packed brown sugar
- ⅓ cup (67g) granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cups (128g) quick cooking oats
- ¾ cup (93g) all-purpose flour
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
- Mix butter and peanut butter in a large bowl with an electric mixer until smooth. Add both sugars and cream until fluffy.
- Add egg, milk, vanilla, baking soda, cinnamon and salt and mix until smooth. Mix in oats then mix in flour.
- Scoop 2-tablespoon size balls of cookie dough 2-inches apart onto prepared cookie sheets. Use a fork to press them down with crisscross marks, like you would with regular peanut butter cookies. If the fork sticks to the cookie dough, dip the fork in some granulated sugar.
- Bake for 11-14 minutes or until they just lose their glossy sheen. Cool at least 5 minutes before removing from cookie sheets.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
Video
Notes
- Use up to 1 ½ cups of any mix ins: nuts, candy, chocolate chips, etc.
- Freeze for up to 3 months.
- Have a peanut allergy? A reader let me know she made this recipe as written using WOW Butter and they worked perfectly.
Nutrition
Serving: 1cookie | Calories: 142kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 120mg | Potassium: 72mg | Fiber: 1g | Sugar: 9g | Vitamin A: 140IU | Calcium: 13mg | Iron: 1mg