Introduction
Peanut Butter Oatmeal Cookies are a delightful treat that combines the rich, nutty flavor of peanut butter with the wholesome goodness of oats. These cookies are soft, chewy, and perfectly balanced between sweet and salty, making them an excellent choice for a snack or dessert. Whether enjoyed fresh out of the oven or as a packed treat for later, they are sure to satisfy your cravings.
Ingredients
120g unsalted butter, softened
150g peanut butter (smooth or crunchy)
100g brown sugar
50g granulated sugar
1 large egg
1 tsp vanilla extract
150g all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
100g rolled oats
100g chocolate chips (optional)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 12-15 cookies
Directions
1. Preheat your oven to 175°C and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the rolled oats and chocolate chips, if using.
7. Scoop dough onto the prepared baking sheet, spacing them about 5cm apart.
8. Bake for 10-12 minutes, or until the edges turn golden brown.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 175°C (350°F). While the oven is heating, line a baking sheet with parchment paper to prevent sticking.
Step 2: Cream Together Ingredients
In a large mixing bowl, add 120g of softened unsalted butter, 150g of peanut butter, 100g of brown sugar, and 50g of granulated sugar. Use a hand mixer or a whisk to cream these ingredients together until the mixture is light and fluffy.
Step 3: Add Egg and Vanilla
Crack one large egg into the creamed mixture along with 1 teaspoon of vanilla extract. Mix well until fully combined.
Step 4: Prepare Dry Ingredients
In a separate bowl, whisk together 150g of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. This will ensure that the leavening agents are evenly distributed.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Step 6: Add Oats and Chocolate Chips
Fold in 100g of rolled oats and, if desired, 100g of chocolate chips. Ensure that they are evenly incorporated into the dough.
Step 7: Scoop the Dough
Using a spoon or a cookie scoop, place rounded portions of the dough onto the prepared baking sheet. Space them about 5cm apart to allow for spreading during baking.
Step 8: Bake the Cookies
Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges turn golden brown.
Step 9: Cool the Cookies
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to firm up. After that, transfer the cookies to a wire rack to cool completely.
Step 10: Enjoy!
Once the cookies have cooled, feel free to enjoy them as a delicious snack or dessert!
Notes
Variations
You can substitute the chocolate chips with nuts or dried fruits for different flavors and textures.
Storage
Store the cookies in an airtight container at room temperature for up to one week to maintain freshness.
Freezing Option
Dough can be frozen for up to three months. Scoop the dough onto a parchment-lined baking sheet and freeze until solid, then transfer to a zip-top bag. Bake straight from the freezer, adding a few extra minutes to the baking time.
Consistency
For softer cookies, avoid overbaking. They should appear slightly underbaked in the center when you take them out of the oven.
Storage Instructions
Room Temperature
Store the cookies in an airtight container at room temperature for up to 5 days. This will help maintain their soft and chewy texture.
Refrigeration
For longer storage, you can refrigerate the cookies in an airtight container for up to 2 weeks. Make sure to bring them to room temperature before serving for the best texture.
Freezing
To freeze, place the baked cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature before enjoying.
Serving Suggestions
Serve these Peanut Butter Oatmeal Cookies warm, straight from the oven, or at room temperature. They pair wonderfully with a glass of milk or a cup of coffee. For a delightful treat, sandwich some ice cream between two cookies for a tasty dessert. These cookies also make great additions to lunchboxes or as a post-workout snack.
Nutritional Information
Per cookie (based on 15 cookies):
– Calories: 150
– Total Fat: 7g
– Saturated Fat: 3g
– Cholesterol: 15mg
– Sodium: 80mg
– Total Carbohydrates: 20g
– Dietary Fiber: 1g
– Sugars: 8g
– Protein: 3g
Nutritional values may vary based on specific brands of ingredients used and portion sizes.
Ingredient Substitutions
Butter
For a dairy-free option, substitute with coconut oil or a plant-based butter alternative.
Peanut Butter
Any nut butter, such as almond or cashew butter, can be used to match your preference or dietary needs. For a nut-free version, try sunbutter (sunflower seed butter).
Flour
Whole wheat flour or a gluten-free flour blend can replace all-purpose flour if desired.
Sugars
Coconut sugar or maple syrup can be used as a healthier alternative to granulated and brown sugar. Adjust the quantity accordingly as liquid sweeteners are typically sweeter.
Oats
Steel-cut oats can be used instead of rolled oats, but the texture and baking time may vary.
Chocolate Chips
For a dairy-free option, use vegan chocolate chips. You can also omit chocolate chips altogether or substitute with dried fruits or nuts for added texture and flavor.
Cook Techniques
Mixing Ingredients
Creaming the butter and sugars together until light and fluffy helps to incorporate air into the mixture, leading to a softer cookie texture.
Measuring Dry Ingredients
Ensure that you accurately measure the flour, baking soda, baking powder, and salt to maintain the correct balance of ingredients for optimal cookie structure.
Folding in Oats and Chips
When folding in rolled oats and chocolate chips, do so gently to avoid overmixing, which can lead to dense cookies.
Spacing on Baking Sheet
Leave enough space between cookie dough scoops on the baking sheet to allow for spreading during baking.
Checking Doneness
Look for golden brown edges as a sign that the cookies are done baking; the centers may appear slightly soft but will firm up as they cool.
FAQ
Can I use natural peanut butter?
Yes, natural peanut butter can be used, but the texture of the cookies may vary slightly as natural peanut butter tends to be runnier.
How do I store leftover cookies?
Store them in an airtight container at room temperature for up to a week, or you can freeze them for longer storage.
Can I substitute other types of flour?
You can experiment with almond flour or whole wheat flour, but be aware that it may affect the texture and flavor of the cookies.
What if I don’t have parchment paper?
If you don’t have parchment paper, you can lightly grease the baking sheet with butter or cooking spray to prevent the cookies from sticking.
Are these cookies gluten-free?
To make these cookies gluten-free, you would need to use a gluten-free all-purpose flour blend.
Conclusion
These Peanut Butter Oatmeal Cookies are the perfect treat for any occasion, offering a delightful combination of soft and chewy textures with a rich nutty flavor. With their balance of sweetness and saltiness, they capture the essence of comfort snacks that are sure to please both kids and adults alike. Enjoy them fresh out of the oven or pack them for lunch—either way, they are sure to be a hit!
Peanut Butter and Banana Cookies
Combine peanut butter with mashed ripe bananas for a naturally sweet and delicious twist on the classic oatmeal cookie.
Oatmeal Raisin Peanut Butter Cookies
Add plump raisins alongside the oats to create a chewy and satisfying cookie with an extra layer of flavor.
Dark Chocolate Peanut Butter Cookies
Incorporate dark chocolate chunks instead of chocolate chips for a richer taste that pairs beautifully with peanut butter.
Peanut Butter Coconut Cookies
Mix shredded coconut into the dough for a tropical flair that complements the nutty flavor of the peanut butter.
Peanut Butter Cranberry Almond Cookies
Add dried cranberries and chopped almonds for a chewy and crunchy texture, with a hint of tartness from the cranberries.
Nutty Protein Cookies
Boost the nutritional value by adding a scoop of your favorite protein powder and additional nuts for extra crunch and health benefits.