From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Peanut Butter Oatmeal Cookies
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Instructions
1
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Preheat oven to 350 degrees.
2
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Place the butter and agave (or honey) in a bowl or a standing mixer and beat for 1 minute.
3
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Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.
4
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In a separate bowl, combine all the dry ingredients and mix to combine.
5
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Slowly add the dry ingredients to the wet and mix to incorporate.
6
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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.
7
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Bake for 10-12 minutes.
8
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Cool and serve.
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Tips & Tricks (5)
- Cream Peanut Butter First 🥜Cream the peanut butter with softened butter for 2-3 minutes before adding other ingredients to ensure even distribution and a lighter, fluffier cookie texture.
- Don't Overmix After Oats 🌾Add oats last and fold gently just until combined to prevent overdeveloping gluten, which keeps cookies tender and chewy rather than tough.
- Chill Dough Before Baking ❄️Refrigerate cookie dough for at least 30 minutes to prevent excessive spreading and create thicker, chewier cookies with better-defined edges.
- Bake Until Slightly Underdone 🍪Remove cookies from the oven when the centers still look slightly soft—they'll continue cooking on the hot baking sheet for perfect chewy texture as they cool.
- Use Natural Peanut Butter 🎯Choose natural peanut butter with no added sugars or oils for authentic flavor and better nutritional value that won't interfere with your cookie's texture.
Intelligent Tags
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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