These chewy peanut butter oatmeal cookies are soft in the center, slightly crisp on the edges, and packed with nutty flavor. A quick chill and sugar roll give them the perfect bakery-style texture and sparkle in every bite.
Equipment
- Baking Sheet
- Parchment Paper
- Mixer
- Mixing Bowls
- Spatulas
- Cookie Scoop
- Measuring Cups
- Measuring Spoons
- Wire Rack
Ingredients
- ½ cup creamy peanut butter
- ½ cup butter softened
- ¾ cup brown sugar packed
- 2 tbsp granulated sugar plus more for rolling
- 1 large egg
- 1 ½ tsp vanilla extract
- ½ cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- 2 tbsp cornstarch
- ¾ tsp baking soda
- ¾ tsp salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper
- In a mixer, cream together your peanut butter, butter, brown sugar, and granulated sugar until smooth
- Beat in the egg and vanilla extract until fully combined
- Add in the oats, flour, cornstarch, baking soda, and salt, mixing until just combined
- Cover your batter and place it in the fridge for 25 minutes
- Pour extra granulated sugar into a small bowl. Scoop 2 tablespoons worth of dough and roll into a ball, then roll in sugar
- Place cookies a few inches apart on a baking sheet. I usually bake 6 cookies on one standard-sized sheet. Store remaining dough in the fridge between bakes
- Bake for 12 minutes, remove, and let them cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely
