Name: Peanut Butter Oatmeal Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 30 cookies
Cuisine: American
Ingredients: 0.5 cup unsalted butter; 0.5 cup agave nectar OR honey; 1 egg; 1 tsp vanilla extract; 1 cup peanut butter; 1.5 cups all purpose flour; 1 cup old fashioned oats; 1 tsp baking soda; 0.5 tsp kosher salt

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Peanut Butter Oatmeal Cookies

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Ingredients

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Instructions

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Instructions

Preheat oven to 350 degrees.

Place the butter and agave (or honey) in a bowl or a standing mixer and beat for 1 minute.

Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.

In a separate bowl, combine all the dry ingredients and mix to combine.

Slowly add the dry ingredients to the wet and mix to incorporate.

Drop 1 tbsp of the cookie dough onto a Silpat or parchment-lined cookie sheet. Flatten down each ball of cookie dough with the back of your hand or with the back of a fork making a checkerboard pattern.

Bake for 10-12 minutes.

Cool and serve.

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Tips & Tricks (5)

Cream Peanut Butter First 🥜
Beat the peanut butter with softened butter and sweetener for 2-3 minutes until light and fluffy—this incorporates air and creates a tender, cake-like texture rather than dense cookies.
Don't Overmix After Adding Flour 🌾
Mix the dry ingredients in just until combined; overmixing develops gluten and results in tough, chewy cookies instead of the desired soft texture.
Toast Your Oats for Depth 🔥
Lightly toast the old-fashioned oats in a dry skillet for 3-4 minutes before adding them to enhance their nutty flavor and add complexity to the cookie.
Chill Dough for Better Shape 🧊
Refrigerate the dough for at least 30 minutes before baking to prevent excessive spreading and maintain defined, chewy centers with crispy edges.
Underbake Slightly for Chewiness 🍪
Remove cookies when the edges are set but the centers still look slightly underdone (about 2 minutes before fully baked)—they'll continue cooking on the hot pan for perfectly chewy results.