Peanut butter oats cookies

These chew-yet-crispy peanut butter oat cookies blend the rich, nutty flavor of peanut butter with the hearty texture of oats.

Ingredients

 * 1 cup quick oats

 * ½ cup creamy or crunchy peanut butter

 * ½ cup unsalted butter, softened to room temperature

 * ½ cup packed light brown sugar

 * 1 large egg

 * 1 tsp vanilla extract

 * 1 cup all-purpose flour

 * ½ tsp baking soda

 * ½ cup almond, chopped 

 1. Prep oven and baking sheets

   Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

 2. Cream butter, peanut butter, and sugar

   In a large bowl, beat the softened butter, peanut butter, brown sugar for about 1–2 minutes until smooth and creamy.

 3. Mix in wet ingredients

   Add the egg and vanilla extract to the peanut butter mixture. Beat until fully incorporated.

 4. Combine dry ingredients

   In a separate medium bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until combined.

 5. Fold in oats

   Gently stir in the oats and chopped almonds with a spatula until evenly distributed throughout the dough. 

 6. Scoop and press crosshatch

   Scoop 1 inch balls of dough and place them on the prepared baking sheets, spaced 2 inches apart. Lightly press down with your palm.

 7. Bake and cool

   Bake for 15-17 minutes, until the edges are golden brown and the centers still look slightly soft. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.