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Easy Peanut Butter Oatmeal Cookies

This easy oatmeal cookie recipe is great with a glass of cold milk! With their peanutty flavor, these scrumptious cookies hit the spot. Plus, they couldn't be easier to make! —Marilyn Blankschien, Clintonville, Wisconsin
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 dozen

Ingredients

  • 1/2 cup chunky peanut butter
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1-1/4 cups quick-cooking oats
  • 1/2 teaspoon baking soda

Directions

  • In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.

Peanut Butter Oatmeal Cookie Tips

Can you use old-fashioned oats in cookies?

Yes, you can use old-fashioned oats! Because old-fashioned oats are whole-rolled oats, they may give you a chewier texture in the cookie. If you want a texture more like quick oats, pulse the old-fashioned oats in a food processor a few times to break them down into smaller pieces. Learn more about the different types of oats.

Why do my oatmeal cookies go flat?

There are a few reasons why your cookies may go flat. To avoid flat cookies, make sure to properly cream the butter and sugar until light and fluffy. This creates air pockets that allow cookies to puff up during the baking process. If your dough is getting too warm to work with, pop it into the fridge for 30 minutes so the fat can solidify. That way, the cold fat will melt slowly in the hot oven and the cookies won’t come out flat.

What else can I add to easy oatmeal cookies?

If you’re having a chocolate craving, feel free to add some M&M’s (even peanut M&M’s!) or chocolate chips. A dash of cinnamon and some chopped pecans taste amazing in oatmeal cookies, too!
Nutrition Facts
1 cookie: 67 calories, 3g fat (1g saturated fat), 9mg cholesterol, 57mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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