Ingredients
Dry Ingredients
- 1 cup old fashioned oats
- ⅓ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
Wet Ingredients
- 5 tablespoons unsalted butter, softened
- ⅓ cup creamy peanut butter
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
For Rolling
- 3 tablespoons granulated sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the old fashioned oats, all-purpose flour, baking soda, kosher salt, and ground cinnamon until well combined. This ensures the leavening and spices are evenly distributed.
- Cream Butter and Sugars: Using a stand mixer on medium speed, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar for about 2 minutes. Scrape down the sides of the bowl occasionally to mix everything evenly.
- Add Egg and Vanilla: Add in the large egg and vanilla extract to the butter and sugar mixture. Mix until the ingredients are fully incorporated and the batter is smooth.
- Combine Dry and Wet: Lower the mixer speed to low, then gradually add the oat and flour mixture. Mix just until combined to avoid overworking the dough and keep the cookies tender.
- Shape and Coat Dough Balls: Pour 3 tablespoons of granulated sugar into a small bowl. Using a medium-sized cookie scoop (size #40 or about 1.5 tablespoons), scoop the dough, roll it into balls, and coat each completely in the granulated sugar. Place the dough balls on the prepared cookie sheets about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 11 to 12 minutes until the edges turn lightly golden brown. This timing ensures a crisp edge and chewy center texture.
- Cool Slightly and Break Air Pockets: Once baked, remove the cookie sheets from the oven and gently rap them against the counter several times to break up any air pockets beneath the cookies. Let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack.
- Cool Completely and Store: Allow the cookies to cool completely on the rack before serving. Store any leftover cookies in an airtight container at room temperature for up to a week. To maintain softness, keep them stored with a slice of sandwich bread.
Notes
- Using a cookie scoop ensures uniform size and even baking.
- Rapping the cookie sheet on the counter helps prevent cookies from rising with air pockets, giving them a better texture.
- For extra soft cookies, storing them with a slice of bread helps retain moisture.
- You can substitute all-purpose flour with a gluten-free blend if needed, but texture might vary slightly.
- Ensure the butter is softened but not melted for best creaming results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
