Preheat oven to 350F and line your baking tray with parchment paper or a silicone mat.
First cream peanut butter, sugar, and some salted butter in a bowl. Use a hand mixer and whisk well for at least 2-3 minutes at medium speed or until its fluffy.
Throw in egg and vanilla essence and beat well.
In a separate bowl mix refined flour, baking soda, baking powder, nutmeg powder, cinnamon powder and a pinch of salt.
Now, add rolled oats and some peanuts into your dry ingredients.
Finally, add these dry ingredients into your wet ingredients in parts and lightly fold the mixture.
Wrap the dough in a plastic wrap and let it chill for at least 30 minutes or an hour.
Use a cookie scoop to make small cookie balls and place them on your baking sheet. Do not keep them too close. Leave some gap between each cookie ball.
Do not tap the cookies. Let them be fluffy. It will make your cookies tall.
Bake them for at least 10-13 minutes or unless a toothpick comes out clean.
Let them cool in a cooling rack for 10 minutes.
Notes
These Peanut butter Oatmeal cookies will stay intact for at least 3-5 days in an air-tight container. However you can also freeze them in an air-tight contain and store them for 4-5 months.
Nutrition
Nutrition Facts
Peanut Butter Oatmeal Cookies
Amount Per Serving
Calories 95
* Percent Daily Values are based on a 2000 calorie diet.
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