Who doesn’t love a golden, crunchy Peanut Butter Cookie packed with oats, cinnamon and loads of smooth peanut butter! A perfect afternoon treat for lovers of peanut butter everywhere. Really nice with a cup of Hot Chocolate Chai.
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Why make my Peanut Butter Cookies?
- High protein and fiber, packed with peanut butter and oats.
- Delicious, buttery and fragrant with cinnamon.
- Easy, one-bowl recipe.
- Lasts for days.
- Cookie dough can also be frozen to be baked later.
Ingredients & Substitutions
- Peanut Butter – You can use either smooth or crunchy peanut butter for this recipe.
- Cinnamon & Vanilla – This is the perfect combination of spices.
- Rolled oats – Great fiber packed booster for the peanut butter cookies. Adds to the texture as well.
- Brown & Granulated Sugar – A combination of these two sugars creates the perfect texture and caramel flavour for the cookie.
- Butter, Flour, Salt, Egg, Baking Powder – All the cookie-baking basics and pantry staples.
How to make Peanut Butter Cookies
Storage and Serving Suggestions
Storage – Store these peanut butter cookies in an air-tight container at room temperature for up to three days and in the fridge for up to two weeks. Cookie Dough can be cling wrapped and stored in a freezer-safe container/bag in the freezer for upto a month and can be thawed and baked later.
Serving – Peanut Butter Cookies go really well with a glass of cold milk or a cup of hot coffee or tea. You can warm up the cookies in a microwave and serve as a dessert dolloped with vanilla ice cream. You can also dip these peanut butter cookies in melted chocolate and allow to set before indulging in a chocolate-peanut treat, a la “Scorched Peanuts”; the famous Australian toffee/chocolatee bar.
More Cookie Recipes
Recipe
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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.
- 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.
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