Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

Finding that magical overlap between the foods you crave and the ingredients you have on hand can be a challenge in the best of times. Last week, Rebecca woke up craving cookies...but with little butter or flour on hand and no fancy mix-ins to fall back on, I was stumped. Opening the fridge, I saw the jar of fresh-ground natural Haitian peanut butter we'd picked up the day before. The resulting cookies combine the nutty roasted flavor of natural peanut butter and oats with a subtle salty sweetness and rich moist texture. Success! The recipe was adapted from King Arthur Flour

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Yield: 1 1/2 dozen cookies


  • 1 cup brown sugar (reserve 2 tablespoons for sprinkling on the cookies before baking)
  • 2/3 cup natural peanut butter (use 2 tablespoons less sugar if using sweetened peanut butter)
  • 1/4 cup butter, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 1 egg
  • 1 cup old-fashioned rolled oats
  • 2/3 cup all purpose flour
  • 1 teaspoon baking soda


  1. Preheat oven to 350 and prepare a baking sheet with silicone mat or parchment paper.
  2. In a medium bowl, combine sugar, peanut butter, butter, and vanilla. Using a hand-held or stand mixer, beat on high for 2-3 minutes until smooth.
  3. Add the egg and beat for an additional 2-3 minutes until smooth and slightly fluffy.
  4. In another bowl, whisk together oats, flour, salt, and baking soda. Add to the egg mixture and stir in by hand until the ingredients are evenly combined. 
  5. Using your hands, scoop up 2 tablespoons worth of dough, and roll it into balls. You should end up with around 15-18 cookies. Space the cookies evenly on the baking sheet, leaving about 1 1/2 inches between each cookie.
  6. Using the bottom of a glass or other flat object, flatten each cookie until it is about 1/2 an inch thick. Sprinkle the top of the cookies with the reserved 2 tablespoons of brown sugar.
  7. Bake for 13-15 minutes. The cookies will loose their glossiness, and just barely begin to brown. Remove the cookies from the oven and transfer to a cooling rack after 3-5 minutes.