Chewy Peanut Butter Oatmeal (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
½ cup unsalted butter, softened
02 -
½ cup creamy peanut butter
03 -
1 egg
04 -
1 teaspoon pure vanilla extract
→ Sugars
05 -
½ cup brown sugar
06 -
⅓ cup granulated sugar
→ Dry Ingredients
07 -
1½ cups quick oats
08 -
½ cup unbleached all-purpose flour
09 -
½ teaspoon salt
10 -
½ teaspoon baking soda
→ Add-ins
11 -
¼ cup toffee pieces
12 -
Sea salt, for garnish
# Instructions:
01 -
Set the oven temperature to 350°F (175°C).
02 -
In a medium mixing bowl, use a fork to blend softened butter, creamy peanut butter, brown sugar, and granulated sugar until the mixture is smooth but may retain slight texture.
03 -
Add the egg and pure vanilla extract to the creamed mixture and mix thoroughly until evenly combined.
04 -
Stir in quick oats, unbleached flour, salt, and baking soda until the mixture is homogenous.
05 -
Gently mix in toffee pieces to evenly distribute throughout the dough; this step is optional but recommended for texture and flavor.
06 -
Line a baking sheet with parchment paper and use a two-tablespoon scoop to place dough balls about 2 inches apart on the sheet.
07 -
Bake for 9 minutes or until the centers appear set and edges are lightly browned for a slight chewiness.
08 -
Immediately after removing from the oven, sprinkle a pinch of sea salt over each cookie.
09 -
Allow cookies to cool on the baking sheet for at least 10 minutes before transferring to a rack or serving plate.
# Notes:
01 -
Toffee pieces enhance texture and add mild chocolate notes; for chewier cookies, slightly underbake. Store in an airtight container up to five days.