Made with a combination of rolled oats, natural peanut butter, and brown sugar, these oatmeal peanut butter cookies present a delightful and wholesome indulgence that’s both quick and straightforward to prepare. Enthusiasts of peanut butter are guaranteed to relish these cookies, and for those feeling a tad extravagant, the option to incorporate chocolate chips is available as well.

I have a genuine fondness for oatmeal cookies. Whether it’s oatmeal chocolate chip, oatmeal raisin, or oatmeal peanut butter, the inclusion of oats consistently contributes a delightful texture and crunch to the timeless cookie. Moreover, integrating oats into the dough enhances the fiber content of any cookie recipe, which, while not obligatory, serves as a commendable bonus for individuals interested in increasing their dietary fiber intake.

For this particular oatmeal peanut butter cookie creation, I made the choice to employ rolled oats. However, if you only have quick-cooking oats available, rest assured that they would work just as effectively. I would advise against employing instant oats, as they are pre-cooked and could potentially alter the consistency and texture of the batter and cookies. Nonetheless, old-fashioned rolled oats, rolled oats, and quick-cooking rolled oats would all prove to be suitable choices for this oatmeal cookie recipe.

Peanut Butter Oatmeal Cookies

Concocted with rolled oats, natural peanut butter, and brown sugar, these wholesome oatmeal peanut butter cookies are a harmonious blend of delectable and nourishing.

Ingredients

• 1 1/2 cups rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 3/4 cup brown sugar
• 1/2 cup natural peanut butter, smooth
• 1 egg
• 1 teaspoon vanilla extract

Instructions

• Begin by preheating the oven to 350°F and lining a baking sheet with parchment paper.
• In a medium-sized bowl, combine all the dry ingredients: rolled oats, flour, baking soda, and salt. Stir the mixture until well combined and set it aside.
• In a larger bowl, add the melted butter and brown sugar, and whisk them together until fully incorporated. Subsequently, introduce the egg, peanut butter, and vanilla extract into the mixture, and whisk thoroughly until the ingredients are well blended.
• Merge the dry ingredients with the wet components, and utilize a spatula or spoon to ensure they are thoroughly combined.
• Divide the dough into 1-tablespoon-sized portions. You can use a scoop or your hands to shape them into balls and place them on the prepared baking sheet, ensuring a 2-inch gap between each one. Gently press them down to flatten.
• Transfer the baking sheet to the oven and bake for approximately 10-12 minutes, or until the edges display a slight golden hue while the centers remain somewhat soft.
• Once fully baked, remove the baking sheet from the oven and let the cookies cool entirely on the sheet.
• After they have cooled, you can savor the cookies immediately, store them in an airtight container for up to 3 days, or freeze them for a maximum of 3 months.

Nutrition

• Serving Size: 1 cookie
• Calories: 120 calories
• Sugar: 7 grams
• Fat: 7 grams
• Carbohydrates: 13 grams
• Fiber: 1 gram
• Protein: 2 grams