Peanut butter cookies are one of my favorite desserts to keep around the house. That’s probably because I don’t just eat them for dessert; they’re also great as an afternoon snack, crumbled on top of yogurt, right before dinner when you’re feeling snackish—whenever. They’re just the right amount of sweet and nutty to satisfy.
I’m always trying different peanut butter cookies recipes to see how the texture and flavor compares. These are one of my new favorites. Once these cookies cool, they’re the thick and chewy kind. They’re perfect for filling with ice cream and making a cookie sandwich, covering in melted chocolate or filling with a little raspberry jam.
I used gluten-free all-purpose flour for these cookies and they came out perfectly. If you use a gluten-free flour I’d recommend a pre-mixed blend for the best consistency. Your cookies should be rollable when all the ingredients are mixed but if the batter is still too thick you can add milk by the Tablespoon until it softens up.
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients(Makes about 18 cookies):
1 cup rolled oats
1 cup all-purpose flour OR 1 cup all-purpose gluten-free flour
3/4 cup cane sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup peanut butter
1/4 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
Preheat your oven to 350 degrees.
In a large bowl, mix together the oats, flour, sugar, baking soda, salt, and cinnamon well.
In a separate bowl, beat the remaining ingredients until they make a homogenous liquid.
Mix the wet ingredients in with the dry until it forms a uniform dough.
Roll the dough into 1-inch balls and place them on a lined baking tray.
Press down on each ball lightly with the tongs of a fork in a criss-cross pattern on top.
Bake for 18 minutes until the center of the cookies are firm and the outsides are golden.
Remove from the oven and let them cool completely before moving.