Peanut Butter Oatmeal Cookies

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5 from 1 review

Indulge in the perfect combination of peanut butter and oatmeal with this delicious cookie recipe. Follow along with step-by-step photos for guaranteed success in the kitchen!

Total Time: 55 minutes

Ingredients

Units Scale

2oz (1/4 Cup) Unsalted Butter, browned
2oz (1/4 Cup) Unsalted Butter, cut into small cubes
150 grams (3/4 Cup) Brown Sugar
50 grams (1/4 Cup) Granulated Sugar
4oz (1/2 Cup) Creamy Peanut Butter, like Jif or Skippy not natural peanut butter
1 Large Egg + 1 Egg Yolk, at room temp.
2 Teaspoons Vanilla Extract
156 gram ( 1 Cup) All Purpose Flour
1.5 Teaspoon Salt
1.5 Teaspoons Baking Soda
2 Teaspoons Cornstarch
100 grams (1 Cup) Rolled Oats

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Instructions

In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully, and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer add the brown butter and the regular butter, and mix until the butter is all combined. Add the brown sugar, granulated sugar, and peanut butter and stir together for 1 minute. Add in egg, egg yolk, and vanilla extract and beat for two minutes. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes. The mixture will be much lighter in color.
In a separate bowl mix together the flour, salt, baking soda, cornstarch, and oats.
Slowly add the flour mixture to the wet mixture, mixing just until combined. Scoop 2 tablespoons balls of dough and place on a sheet pan or plate, cover with plastic wrap, and chill in the fridge for at least thirty minutes or up to two days.
Preheat oven to 375F/190C and line a baking sheet with a Silpat liner or parchment paper.
Place the cookie dough balls 3 inches apart on the prepared sheet, and bake for 10-12 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. After 5 minutes of cooling transfer the cookies to cool on a wire rack. Store leftover cookies in an airtight container for 5 days.