Peanut Butter Cookies
Delicious and easy, one-bowl Peanut Butter Cookies packed with oats, cinnamon and loads of smooth peanut butter.
Servings: 18
Calories: 174kcal
Ingredients
- ½ cup (110 g) butter softened
- ½ cup (140 g) smooth peanut butter
- 1/2 cup (80 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 egg lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 ¼ cup (185 g) plain flour
- ½ teaspoon baking powder
- ½ cup (60 g) rolled oats
- Pinch of salt
Instructions
- Preheat oven to 180°C. Line a large baking sheet with baking paper.
- Add butter, peanut butter, sugars, egg, vanilla and cinnamon to the bowl of an electric mixer and beat until light and fluffy (couple of minutes). Add flour, baking powder, oats and salt to the bowl. Mix with a silicone spoon until it forms a dough.
- Roll the cookie dough into 1-inch sized balls and place on the prepared baking sheet 4-5 cm apart.
- Flatten cookies with a fork using a criss cross pattern.
- Bake in the preheated oven for 14 minutes. Remove and cool completely on the tray before storing in an air-tight container.
Notes
- Peanut Butter - You can use either smooth or crunchy peanut butter for this recipe.
- Rolled oats - Great fiber packed booster for the peanut butter cookies. Adds to the texture as well. You can substitute with instant oats.
- Brown & Granulated Sugar - A combination of these two sugars creates the perfect texture and caramel flavour for the cookie. You can use both or just what you have on hand.
- Cookies last for up to three days in a cool corner of the kitchen and up to two weeks in the frdige. The dough can be frozen in freezer safe bags for up to a month, thawed and baked at a later date.
Nutrition
Calories: 174kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 85mg | Potassium: 68mg | Fiber: 1g | Sugar: 12g | Vitamin A: 158IU | Vitamin C: 0.002mg | Calcium: 20mg | Iron: 1mg