These Small-batch Peanut Butter Oatmeal Cookies are the perfect cookie hybrid. They’re rich and peanut buttery, bendy and chewy, and absolutely the best of both worlds.
A few weeks ago, I posted these (AMAZING) Peanut Butter Oatmeal Cookies. It was a big-batch recipe meant for sharing and freezing, so I promised that I’d add a small-batch version ASAP for those of you who are here for small-batch desserts.
So here we go. Let’s make a cute little batch of Peanut Butter Oatmeal Cookies and share with no one.
If you haven’t ever tried this combo, do yourself a favor and make these immediately, because PB and Oatmeal are basically a perfect pairing. The hybrid cookies are rich and peanut buttery, bendy and chewy, and absolutely the best of both worlds.
See Also: Small-batch Snickerdoodles
Even if you’re someone who doesn’t usually go for oatmeal cookies (I am one of those people), you might be surprised at how much you like these.
This recipe uses quick-cook oats, which are processed into thinner, smaller pieces, so they’re much less “oat-y” than a lot of oatmeal cookies, and the chewiness the oats add to the peanut butter cookie is surprisingly appealing.
And, I feel like I say this about all of my small-batch cookie recipes, but it’s true of all of my small-batch cookie recipes, these are some super easy cookies to make. You just need one bowl and about 10 minutes to mix everything together, and you’ll have cookie dough ready to go into the oven.
Peanut Butter Oatmeal Cookie Recipe Notes
- This recipe calls for quick-cook oats (also called instant or minute oats). If you only have old-fashioned oats, you can use them, but the cookies will have a more rustic texture. You can also pulse a slightly heaping 1/3 cup of old-fashioned oats in a food processor or the chopper attachment for an immersion blender (those things are SO handy) until most of the oats have been cut into smaller pieces.
- This recipe does use softened butter, so you will need to plan ahead, but if you’re in a real hurry for cookies, chop your butter into little pieces, set it somewhere warm, and it should be ready to use by the time your oven is preheated and you’ve measured out the rest of your ingredients.
- This recipe uses just one egg yolk. Check out these Egg White Recipes for ideas on what to do with the leftover egg white.
- Looking for more small-batch cookie recipes? Try these Oatmeal Cookies, Peanut Butter Cookies, and Chocolate Chip Cookies.
Small-batch Peanut Butter Oatmeal Cookies
These Small-batch Peanut Butter Oatmeal Cookies are the perfect cookie hybrid. They're rich and peanut buttery, bendy and chewy, and absolutely the best of both worlds.
- 1/4 cup (2oz) salted butter softened
- 1/4 cup (50g) brown sugar
- 3 tablespoons (38g) granulated sugar
- 1/4 cup (64g) peanut butter creamy or chunky*
- 1 large egg yolk
- 1 1/2 teaspoons milk any percentage
- 1/4 teaspoon vanilla extract
- 1/4 cup + 2 tablespoons (45g) all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/3 cup quick-cooking oats*
- Preheat your oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
- In a medium bowl, combine butter, brown sugar, granulated sugar, and peanut butter, and beat until light and fluffy.
- Add egg yolk, milk, and vanilla, and beat until well-combined.
- Add flour, baking soda, salt, and oats. Use a wooden spoon to stir until a sticky dough forms.
- Drop golf-ball-size spoonfuls of dough onto the baking sheet as far apart as possible—these cookies will spread.
- Bake for 12 to 15 minutes, until the tops of the cookies look set.
- Cool on the baking tray for at least 10 minutes. Serve and enjoy!
* These cookies have not been tested with natural peanut butter.
*If you only have old-fashioned oats, you can use those, but the cookies will have a more rustic texture. You can also pulse a slightly heaping 1/3 cup of old-fashioned oats in a food processor until most of the oats have been cut into smaller pieces.
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