These peanut butter oatmeal cookies are soft, chewy and filled with peanut butter goodness. The oatmeal adds tons of texture, and it’s a quick and easy recipe that all peanut butter fans are sure to love.
I love a decent peanut butter treat. Also, when it’s extra delicate, chewy, and loaded with surface? It’s all out treat paradise. Also, that is by and large why you need to attempt these peanut butter oats cookies.They’re loaded up with peanut butter goodness, have an extra chewy surface on account of the cereal, and there’s zero dry treat scraps.
Additionally – in the event that you love peanut butter treats yet are hoping to do a little switch up – at that point these are unquestionably for you.The thought for these peanut butter cereal treats cake half a month prior when I was strolling through the supermarket and saw a case of privateer treats. Did you have those as a child? They’re cereal peanut butter treats sandwiched with a peanut butter icing. What’s more, totally tasty.
I hadn’t had them since I was a child, and genuinely had no clue about that they even still sold them. However, rather than eating a crate alone in bed on a Friday night – I chose to make my own adaptation of peanut butter cereal cookies.Only this time they’re extra delicate and chewy.
These peanut butter oatmeal cookies are soft, chewy and filled with peanut butter goodness. The oatmeal adds tons of texture, and it’s a quick and easy recipe that all peanut butter fans are sure to love.
Ingredients
- ½ cup unsalted butter softened
- ½ cup packed brown sugar
- ⅓ cup white sugar
- ½ cup peanut butter
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¾ tsp baking soda
- ¼ tsp salt
- ¾ cup quick oats
- ½ cup old-fashioned oats
Instructions
- In a large bowl beat together the butter, sugars, and peanut butter until fluffy.
- Mix in the egg and vanilla.
- With the mixer on low speed, carefully beat in the flour, baking soda and salt. Then mix in the oats.
- If baking the cookies immediately: Preheat the oven to 350F degrees. Form the dough into balls about 1 – 1.5 tablespoons in size.
- Place 2 inches apart on a lined cookie sheet. Do not flatten. Then bake for 8-10 minutes or until the tops are just set.
- If chilling the dough for thicker cookies: Cover the bowl with plastic wrap and place in the fridge for 2 hours or overnight.
- When ready to bake, preheat the oven to 350F degrees. Remove the dough from the fridge and let warm up for 5-10 minutes.
- Form the dough into balls about 1 – 1.5 tablespoons in size and place 2 inches apart on a lined cookie sheet.
- Bake for 8-10 minutes or until the tops are just set.
