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soft oatmeal maple peanut butter cookies

Soft Oatmeal Maple Peanut Butter Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowls
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 2 baking sheets
  • 2 parchment paper sheets
  • 1 Cookie scoop 1.5 tablespoon
  • 1 Cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup creamy peanut butter
  • 3/4 cup light brown sugar packed
  • 1/4 cup pure maple syrup
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 teaspoon ground cinnamon optional
  • 1/2 cup mini chocolate chips optional
  • 2 tablespoons maple sugar or turbinado sugar for topping, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a mixing bowl whisk together the flour, baking soda, baking powder, salt, oats, and cinnamon if using.
  • In a separate large bowl beat the butter and peanut butter with a mixer on medium speed until smooth and creamy, about 1 minute.
  • Add the brown sugar and maple syrup to the butter mixture and beat until light and fluffy, about 2 minutes.
  • Beat in the egg and vanilla until fully combined, scraping the bowl as needed.
  • Add the dry ingredients to the wet ingredients and mix on low just until a soft dough forms.
  • Fold in the mini chocolate chips if using.
  • Let the dough rest for 10 minutes to hydrate the oats.
  • Scoop 1.5-tablespoon mounds of dough onto the prepared sheets spacing 2 inches apart.
  • Lightly flatten the tops with damp fingertips and sprinkle with maple sugar if using.
  • Bake one sheet at a time for 9 to 11 minutes until edges are set and centers look slightly underbaked.
  • Cool on the sheet for 5 minutes, then transfer cookies to a rack to finish cooling.

Notes

For the softest texture, avoid overbaking and pull the cookies when the centers still look pale and puffy as they will set while cooling. Use old-fashioned oats for chew and skip quick oats which can make the cookies dry. If your peanut butter is natural and runny, stir very well and consider chilling the dough 15 minutes to prevent spreading. Maple syrup grade A amber provides the best flavor balance, but darker syrup yields a stronger maple note. To make gluten-free, substitute a 1:1 gluten-free flour blend and ensure oats are certified GF. Cookies keep in an airtight container for 3 to 4 days or freeze up to 2 months.
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