Ingredients and Weight:
- 1 1/2 cups (180g) rolled oats
- 1 cup (220g) all-purpose flour
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (2.5g) salt
- 1/2 cup (1 stick or 113g) unsalted butter, softened
- 1/2 cup (100g) creamy peanut butter
- 1/2 cup (120g) granulated sugar
- 1/4 cup (60g) brown sugar
- 1/2 teaspoon (2.5g) pure vanilla extract
- 1 large egg
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together the oats, flour, baking soda, and salt.
- In a large bowl, cream together the butter and peanut butter until light and fluffy.
- Gradually add the granulated sugar and brown sugar, mixing well after each addition.
- Stir in the vanilla extract.
- Add the egg and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop the dough by rounded tablespoons onto a greased baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 220
- Fat: 10g
- Cholesterol: 25mg
- Sodium: 130mg
- Carbohydrates: 28g
- Sugar: 15g
- Protein: 5g
Dish Characteristics:
- Chewy, soft, and slightly crispy edges
- Rich peanut butter flavor
- Sweet and satisfying
- Perfect for breakfast, lunch, or dessert
User Comments:
- "These cookies are the perfect combination of chewy and crispy. The peanut butter flavor is amazing!" - Emily
- "I love the addition of oatmeal, it gives the cookies a delicious nutty texture." - Mark
- "These cookies are so easy to make and always a hit with my family." - Sarah
Special Precautions and Tips:
- Be sure to use creamy peanut butter, not chunky.
- If you don't have baking soda, you can substitute 1 teaspoon of baking powder.
- For a chewier cookie, bake for 12-14 minutes. For a crispier cookie, bake for 10-12 minutes.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This will help them set and prevent them from breaking.
