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Peanut Butter Oatmeal Cookie Recipe
Crispy on the edges, with a soft center, these chewy cookies are loaded with oats and creamy peanut butter!!!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
60
cookies
Calories
107
kcal
Author
Deb Clark
Ingredients
1
cup
brown sugar
1
cup
white sugar
plus ¼ cup to roll dough in (optional
1
cup
butter
softened
2
large eggs
5
cups
old fashioned oats
1
teaspoon
vanilla extract
½
teaspoon
salt
2
teaspoon
baking soda
1
cup
peanut butter
you can use creamy or crunchy peanut butter
Instructions
Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
Prepare the dry ingredients. Add the salt, baking soda and oats to a medium size mixing bowl, lightly mixture to combine. Set aside.
Using a stand or hand mixer, cream together the sugar and butter in a large bowl.
Add the peanut butter, eggs and vanilla - mix again.
Next add the dry ingredients to the egg mixture, mix well.
Place the reserved sugar in a (separate) small bowl.
Using spoons or a small ice cream scoop, scoop out cookie dough, shape into 1-inch balls and roll in sugar. Place on prepared baking sheet.
Bake cookies for 10-12 minutes or until crispy on the edges, but still soft and chewy in the center.
Notes
These cookies spread, so be sure to leave plenty of room between the cookies when adding them to the baking sheet prior to going in the oven.
Nutrition
Calories:
107
kcal
|
Carbohydrates:
12
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
13
mg
|
Sodium:
111
mg
|
Potassium:
60
mg
|
Sugar:
7
g
|
Vitamin A:
100
IU
|
Calcium:
10
mg
|
Iron:
0.4
mg