Ingredients and Weight:
- All-purpose flour: 2 1/4 cups (281g)
- Rolled oats: 1 cup (85g)
- Baking soda: 1 teaspoon (5g)
- Baking powder: 1/2 teaspoon (2.5g)
- Salt: 1/2 teaspoon (2.5g)
- Unsalted butter, softened: 1 cup (2 sticks or 226g)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1/2 cup (100g)
- Peanut butter: 1/2 cup (120g)
- Vanilla extract: 1 teaspoon (5ml)
- Eggs: 2 large
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, oats, baking soda, baking powder, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the peanut butter and vanilla extract.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in any desired add-ins, such as chocolate chips or chopped nuts.
- Roll the dough into 1-inch balls and place on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten the balls slightly with a fork.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information (per cookie):
- Calories: 250
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 50mg
- Sodium: 100mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 20g
- Protein: 5g
Dish Characteristics:
- Chewy and crispy
- Peanut buttery flavor
- Oatmeal texture
- Perfect for a sweet treat
User Comments:
- "These cookies are so delicious and addictive!"
- "The peanut butter flavor is perfect."
- "The oatmeal adds a nice texture and chewiness."
- "These are the best peanut butter cookies I've ever had."
- "I love the way the crunchiness complements the chewiness."
Special Precautions and Tips:
- Do not overmix the dough, as this will result in tough cookies.
- If the dough is sticky, chill it for 30 minutes before baking.
- For crunchier cookies, bake them for a few minutes longer.
- Store the cookies in an airtight container at room temperature for up to 3 days.
