Ingredients
- 1 1/2 cups old fashioned oats
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line two large baking sheets with Silpat mats or parchment paper. Set aside.
- In a medium bowl, whisk together oats, flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar together on medium speed until creamy, about 2 minutes.
- Add the egg and vanilla extract, and beat until well combined.
- Reduce mixer speed to low and gradually add the dry ingredients. Mix until just combined.
- Scoop dough into round balls and place on prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 10–12 minutes, until lightly browned around the edges and soft in the center.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use old-fashioned oats for best texture; quick oats may change the consistency.
- Let cookies cool fully before storing to maintain texture.
- Store in an airtight container at room temperature for up to 5 days.
