Peanut Butter Oatmeal Cookies
If you’re looking for a simple yet delicious cookie recipe, look no further! These peanut butter oatmeal cookies are not only easy to make but also incredibly satisfying. The combination of creamy peanut butter and hearty oats creates a chewy texture that will keep you coming back for more. Perfect for any occasion, these cookies are a delightful treat that can be enjoyed by kids and adults alike.
Ingredients
- 1 cup peanut butter
- 1 cup brown sugar
- 1 cup rolled oats
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
Servings and Cooking Time
This recipe makes about 12 cookies. Preparation time is approximately 10 minutes, and cooking time is around 12-15 minutes.
Nutritional Value
Each cookie (approx. 1 serving) contains about 150 calories, 6g protein, 8g fat, 15g carbohydrates, and 2g fiber. These values are based on one cookie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine peanut butter and brown sugar until smooth.
- Add the egg and vanilla extract, mixing well.
- In a separate bowl, mix the rolled oats, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Stir until fully combined; the dough will be thick.
- Using a spoon, scoop out portions of dough and place them on a baking sheet lined with parchment paper.
- Flatten each cookie slightly with the back of the spoon.
- Bake for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute almond butter for peanut butter for a nut-free option. Additionally, use honey or maple syrup instead of brown sugar for a natural sweetener. Gluten-free oats can also be used for those with dietary restrictions.
Serving and Pairings
These cookies pair wonderfully with a glass of milk or a cup of tea. They can also be enjoyed with a scoop of vanilla ice cream for an indulgent dessert.
Storage and Reheating
Store these cookies in an airtight container at room temperature for up to a week. For longer storage, they can be frozen for up to three months. Reheat in the microwave for a few seconds to enjoy them warm.
Cooking Mistakes
- Don’t skip the baking soda; it helps the cookies rise.
- Ensure your peanut butter is creamy for the best texture.
- Measure ingredients accurately to maintain consistency.
- Allow cookies to cool on the baking sheet before transferring them.
- Don’t overcrowd the baking sheet; leave space for spreading.
Helpful Tips
- For extra flavor, add chocolate chips or nuts.
- Experiment with different sweeteners for unique tastes.
- Use a cookie scoop for uniform cookie sizes.
- Chill the dough for 30 minutes for thicker cookies.
FAQs
Can I use natural peanut butter?
Yes, natural peanut butter works well, but make sure it’s well-stirred to avoid separation.
How do I know when the cookies are done?
The edges should be golden brown, and the centers will look slightly underbaked.
Can I make these cookies vegan?
Yes, you can replace the egg with a flax egg or applesauce for a vegan version.
How should I store the cookies?
Store them in an airtight container at room temperature for up to a week or freeze for longer storage.
Can I add chocolate chips to the recipe?
Absolutely! Chocolate chips make a great addition for extra sweetness and richness.
Conclusion
Peanut butter oatmeal cookies are a fantastic treat that combines simplicity with flavor. They’re perfect for any occasion and can be customized to suit your taste. Enjoy baking these delicious cookies and sharing them with family and friends!
Peanut Butter Oatmeal Cookies
Ingredients
- 1 cup peanut butter
- 1 cup brown sugar
- 1 cup rolled oats
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine peanut butter and brown sugar until smooth.
- Add the egg and vanilla extract, mixing well.
- In a separate bowl, mix the rolled oats, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Stir until fully combined; the dough will be thick.
- Scoop out portions of dough and place them on a baking sheet lined with parchment paper.
- Flatten each cookie slightly with the back of the spoon.
- Bake for 12-15 minutes or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
