Peanutbutter and Oats Cookies
With this recipe, you'll bake around 12 - 16 peanut butter and oats cookies
Print Recipe
Equipment
- 1 Mixing bowl
- 1 Wooden spoon or spatula
- 1 Oven (356 °F or 180 °C)
- 1 cooling rack
- 1 stand mixer or hand mixer (with dough hooks) optional
Ingredients
- 1 stick unsalted butter (110 grams)
- ½ cup peanut butter (125 grams)
- 1 cup light brown sugar (170 grams)
- 1 egg
- ½ tsp vanilla extract or 1 vanilla pod
- 1 tsp cinnamon powder
- ¼ tsp salt
- 2 cups rolled oats (180 grams)
- ½ cup all-purpose flour (70 grams)
- 1 tsp baking powder
Instructions
- Start with preheating your oven to 356 °F or 180 °C.
- In a mixing bowl, add 1 stick of unsalted butter, ½ a cup of peanut butter, 1 cup of light brown sugar, one egg, ½ tsp of vanilla extract, 1 tsp of cinnamon powder, and ¼ tsp of salt. Mix with your hands, a wooden spoon, or a mixer with dough hooks.
- Add in 2 cups of rolled oats, ½ cup of all-purpose flour, and 1 tsp of baking powder, and mix until you have a slightly sticky dough.
- Form balls of dough, put them on the baking plate, and press until they are about ½ an inch thick.
- Bake the cookies in the oven for about 15 minutes. After baking the cookies will be soft, put them on a cooling rack. When cooled to room temperature the cookies still have a chewy center.
Notes
- Use homemade peanut butter for a truly from scratch cookie!
- Want freshly baked cookies anytime? Freeze the dough! Simply place the flattened dough balls on a baking sheet and freeze overnight. In the morning, transfer the frozen dough to an airtight container or zip-lock bag for easy baking later.
- Store these delicious peanut butter and oat cookies in a zip-lock bag or an airtight container for up to 5 days.
- You can also freeze the cookies for up to 3 months in an airtight container.
Servings: 12 peanut butter and oats cookies