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Crunchy Oatmeal Peanut Butter Cookies

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These crunchy oatmeal peanut butter cookies are quick to make, portable, and nutty. Perfect for snacks, lunchboxes, and bake sales, they come together in just about 20 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup peanut butter (smooth or crunchy) Natural peanut butter can make the dough looser.
  • 1 cup brown sugar, packed Can use half white sugar for a lighter texture.
  • 1 cup rolled oats Old-fashioned oats give more chew and crunch.
  • 1 large egg Flax egg can replace for vegan option.
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a mixing bowl, stir together the peanut butter and brown sugar until smooth.
  3. Beat in the egg, then add the baking soda, vanilla extract, and salt. Mix until combined.
  4. Fold in the rolled oats until you have a sticky dough. If it's too wet, add 1 tablespoon more oats.
Baking
  1. Use a tablespoon or small cookie scoop to drop the dough onto the prepared baking sheet, spacing them about 1–2 inches apart.
  2. Flatten each mound slightly with a fork or the back of a spoon.
  3. Bake for 10–12 minutes, or until the edges are golden brown and the centers look set.
  4. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 12gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 50mgFiber: 1gSugar: 6g

Notes

Store cookies in an airtight container for up to 4 days. For freezing, lay them on a tray until solid, then bag for up to 3 months. Thaw at room temperature.
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