Description
These Oatmeal Peanut Butter Cookies are a creamy blend of peanut butter and oats with a hint of cinnamon topped with flaky sea salt. Choose between raisins or chocolate chips (or both) for another dimension of flavor. They’re soft and chewy with a balance of sweet and salty and a punch of peanut butter intensity. If you love peanut butter, you’re going to LOVE these cookies!
Ingredients
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- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup dark brown sugar OR coconut sugar
- 1/4 cup granulated sugar
- 1/2 cup sugar-free natural peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup (96g) all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 1 cup quick oats
- 2/3 cup raisins OR chocolate chips
- flaky sea salt, optional
Instructions
- Preheat oven to 350°F. In the bowl of a stand mixer (if you don’t have one you can use a handheld mixer) cream the butter on medium speed for 1 minute. Add the sugars and cream together on medium speed for another minute.
- Next, add the creamy peanut butter and mix on medium speed for until well combined. Crack the egg into the bowl then add the vanilla and mix on medium speed until well combined.
- Add the flour, baking soda, salt and cinnamon next and blend on low speed until the mixture comes together. Add the oats and blend on low speed until just combined.
- Use a rubber spatula to fold in the raisins or chocolate chips (if making half and half, divide the batter into 2 bowls). Scoop out the batter using a heaping 1 tablespoon cookie scooper and place on a cookie sheet lined with parchment or a silicone mat.
- Bake for 10 minutes or when cookies are gently browned. Remove from the oven and immediately sprinkle the tops of each with flaky sea salt. Let cool for 5 minutes before transferring to a cookie cooling rack to cool for at least 10 minutes. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven
Nutrition
- Calories: 147
- Sugar: 9g
- Sodium: 73mg
- Fat: 9g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 19mg