These peanut butter oatmeal cookies are a delightful treat that combines the rich, creamy taste of peanut butter with the wholesome goodness of rolled oats. Sweetened with maple syrup and flavored with a hint of vanilla extract, these cookies are both delicious and easy to make. Perfect for a quick snack or a dessert, they are sure to satisfy your sweet tooth.
While most of the ingredients for these cookies are common pantry staples, you might need to pick up maple syrup if you don't already have it. Make sure to get pure maple syrup for the best flavor. Additionally, check that you have rolled oats on hand, as they are essential for the texture of these cookies.
Ingredients for Peanut Butter Oatmeal Cookies
Peanut butter: Provides a rich, creamy base and adds a nutty flavor to the cookies.
Rolled oats: Adds texture and a wholesome, hearty element to the cookies.
Maple syrup: Naturally sweetens the cookies and adds a subtle, caramel-like flavor.
Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.
Baking soda: Helps the cookies rise slightly and gives them a light texture.
Salt: Balances the sweetness and enhances the flavors of the other ingredients.
Technique Tip for This Recipe
When mixing the peanut butter and maple syrup, ensure they are well combined to create a smooth and cohesive base. This will help the rolled oats and other dry ingredients incorporate more evenly, resulting in a consistent texture throughout the cookies.
Suggested Side Dishes
Alternative Ingredients
peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor, making it a great alternative for those with peanut allergies or who prefer a different nut taste.
peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is a nut-free option that offers a similar consistency and a slightly earthy flavor, suitable for those with nut allergies.
rolled oats - Substitute with quinoa flakes: Quinoa flakes can be used as a gluten-free alternative to rolled oats, providing a similar texture and nutritional profile.
maple syrup - Substitute with agave nectar: Agave nectar is a vegan sweetener with a similar consistency to maple syrup, offering a slightly milder sweetness.
maple syrup - Substitute with date syrup: Date syrup is a natural sweetener that provides a rich, caramel-like flavor, making it a good alternative to maple syrup.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile, adding a nutty undertone to the cookies.
baking soda - Substitute with baking powder: Use twice the amount of baking powder as a substitute for baking soda to achieve a similar leavening effect, though it may slightly alter the texture.
salt - Substitute with sea salt: Sea salt can be used in place of regular salt, providing a more nuanced flavor and sometimes a slight crunch.
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How To Store / Freeze These Cookies
To keep your peanut butter oatmeal cookies fresh and delicious, store them in an airtight container at room temperature. They will stay good for up to one week.
If you want to extend their shelf life, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag. They will last for up to two weeks in the fridge.
For longer storage, freezing is an excellent option. First, let the cookies cool completely. Then, arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
Once the cookies are frozen, transfer them to a freezer-safe bag or container. Be sure to label the container with the date. They can be stored in the freezer for up to three months.
When you're ready to enjoy a frozen cookie, simply let it thaw at room temperature for about 15-20 minutes. Alternatively, you can warm them in the microwave for 10-15 seconds for a freshly baked taste.
If you prefer to freeze the cookie dough instead of the baked cookies, scoop the dough onto a baking sheet lined with parchment paper and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container.
When baking frozen dough, there's no need to thaw. Just add a couple of extra minutes to the baking time. This way, you can have freshly baked peanut butter oatmeal cookies anytime you crave them!
How To Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, or until they are heated through and slightly crispy on the edges. This method helps maintain their delightful texture.
For a quicker option, use a microwave. Place a cookie on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 10-15 seconds. This will make the cookie warm and soft, perfect for a quick treat.
If you prefer a toaster oven, set it to 300°F (150°C) and place the cookies on the rack or a small baking sheet. Heat for about 5 minutes. This method is great for achieving a slightly crispy exterior while keeping the inside soft and chewy.
For an unconventional method, try using a skillet. Heat a non-stick skillet over low heat and place the cookies in the skillet. Cover with a lid and warm for 2-3 minutes on each side. This method can give the cookies a unique, slightly toasted flavor.
Best Tools for This Recipe
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Mixing bowl: A large bowl to combine all the ingredients together.
Measuring cups: Essential for accurately measuring the peanut butter, rolled oats, and maple syrup.
Measuring spoons: Used to measure smaller quantities like vanilla extract, baking soda, and salt.
Baking sheet: A flat sheet where the cookie dough will be placed for baking.
Parchment paper: Lining the baking sheet to prevent the cookies from sticking and to make cleanup easier.
Fork: Used to flatten each cookie slightly before baking.
Cooling rack: Allows the cookies to cool evenly after baking.
How to Save Time on Making These Cookies
Prepare ingredients in advance: Measure out peanut butter, rolled oats, and maple syrup beforehand to streamline the mixing process.
Use a cookie scoop: A cookie scoop ensures uniform cookie dough portions, saving time and ensuring even baking.
Line baking sheet: Use parchment paper to line your baking sheet for easy cleanup and to prevent sticking.
Preheat oven early: Start preheating your oven before you begin mixing to avoid waiting later.
Mix dry ingredients first: Combine rolled oats, baking soda, and salt in a separate bowl to save time when adding to the wet mixture.
Peanut Butter Oatmeal Cookies
Ingredients
Main Ingredients
- 1 cup peanut butter
- 1 cup rolled oats
- 0.5 cup maple syrup
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine peanut butter, maple syrup, and vanilla extract.
- Add rolled oats, baking soda, and salt. Mix well.
- Scoop dough onto a baking sheet lined with parchment paper.
- Flatten each cookie slightly with a fork.
- Bake for 10 minutes or until golden brown.
- Let cool before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Recipe
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