These cookies are chock full of oats, with some peanut butter, and a touch of cinnamon. They’re crispy around the edges and soft in the center. They’re in the running for the holiday cookie boxes!
- 1 cup old fashioned oatmeal
- ⅓ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 5 tablespoons unsalted butter, softened
- ⅓ cup creamy peanut butter
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- Preheat the oven to 350°. Line 2 cookie sheets with parchment paper.
- In a small bowl, whisk old fashioned oats, all-purpose flour, baking soda, kosher salt, and ground cinnamon together.
- In the bowl of a stand mixer, cream butter, peanut butter, granulated sugar, and light brown sugar together on medium speed for 2 minutes. Scraping the sides of the mixing bowl with a rubber spatula.
- Add the egg and vanilla extract.
- Reduce the mixer speed to low and add the flour mixture until just combined.
- Drop tablespoons of dough 2″ apart on the cookie sheet.
- Bake for 11-12 minutes, until lightly golden brown. Remove from oven. Rap the cookie sheet against the counter several times to help break air pockets, let cool on a wire rack.
- Store in an airtight container at room temperature for up to a week. To keep cookies soft and chewy, store with a slice of sandwich bread. Makes 2 dozen cookies.
