Meet my favourite classic peanut butter oatmeal cookies. Crisp around the edges, soft and chewy on the inside, perfectly sweet, and just a touch salty, dipped in melted dark chocolate. A recipe that has been passed down through the generations in my family, I hope you love it as much as we do!
- 1/2 cup salted butter, softened (organic if possible)
- 1/2 cup smooth, unsalted + unsweetened peanut butter
- 1/2 cup cane sugar
- 1/2 cup packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 150 grams dark chocolate (for melting)
- Flaky or fine grain sea salt, for sprinkling
- Preheat the oven to 350 F and line two rimmed baking sheets with parchment paper, if desired.
- In a large bowl, cream together the butter, peanut butter, and sugars with electric beaters until creamy. Beat in the egg and vanilla.
- In a medium bowl, stir together the flour, oats, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir or beat to form a soft dough.
- Roll the dough into about 20 balls (more or less, depending on how large you want your cookies to be) and space them a couple of inches apart on the baking sheets. Lightly wet a fork (to prevent sticking) and flatten them (you can even create a cross-hatch pattern if you like).
- I recommend baking these cookies one sheet at a time for best results. Bake the cookies for 10 minutes, then remove from the oven and cool for a couple of minutes before transferring onto a wire cooling rack to finish cooling. Once completely cool, melt the chocolate in a small saucepan over low heat. Dip the cookies into the chocolate and sprinkle with a tiny bit of sea salt, if desired.
- Store the cookies in an airtight container at room temperature for up to a week, or in the fridge or freezer for longer.
- Category: Dessert
Keywords: classic peanut butter oatmeal cookies