Ingredients
- Unsalted butter (softened): 1/2 cup (1 stick)
- Creamy peanut butter: 1 cup
- Granulated sugar: 1/2 cup
- Packed light brown sugar: 1/2 cup
- Large egg: 1
- All-purpose flour: 1 1/2 cups
- Old-fashioned rolled oats: 2 cups
- Baking soda: 1 teaspoon
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour and baking soda; set aside.
- Step 2: In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 3 minutes). Beat in the egg until thoroughly combined.
- Step 3: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix the dough.
- Step 4: Fold the rolled oats into the dough until they are evenly distributed.
- Step 5: Scoop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly with the tines of a fork to create a crosshatch pattern.
- Step 6: Bake for 10 to 12 minutes, or until the edges are set and golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature, placing a slice of plain bread inside to help maintain softness for up to a week.
- If the cookies lose their initial crispness, microwave them for 8-10 seconds to restore a soft, warm center, perfect for immediate enjoyment.
- Serve these sturdy, flavorful cookies as an ice cream sandwich using vanilla bean or salted caramel ice cream for a decadent dessert upgrade.
- For thicker, chewier cookies with deeper flavor, scoop the dough and chill it on the baking sheets for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American