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.
Servings 6 cookies
Calories 244kcal
Ingredients
- 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*
Instructions
- 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!
Notes
* 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.
Nutrition
Calories: 244kcal