Recipe by Two Peas & Their Pod
Yum…these peanut butter cookies are so good. They are really peanut buttery and not too sweet. The oats are really nice and the cinnamon adds some extra spice. It’s really important that you don’t overcook them so that they’re nice and chewy. Adding a little chocolate is also amazing, because, chocolate and peanut butter? Yum. These will become a family favourite and you won’t be able to stop at one.
Thanks to Two Peas & Their Pod xx
- 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
Preheat oven to 350°F (176°C). Line two large baking trays with baking paper. Set aside.
In a medium bowl, whisk together the oats, flour, baking soda, salt and cinnamon. Set aside.
Using a mixer, beat the butter, peanut butter and sugars together until creamy, this will take about 2 minutes, on medium speed. Beat in the egg and vanilla extract. Mix until well combined.
On low, add the dry ingredients and mix until just combined.
Scoop the cookie dough into round balls and place on the prepared baking trays, leaving 2 inches in between the cookies. Bake for 10-12 minutes, or until the cookies are lightly browned around the edges, but still soft in the middle.
Remove cookies from the oven and let cool down on the baking tray for about 5 minutes. Transfer to a wire rack and cool completely.