Heart-Healthier Salted Peanut Butter Oatmeal Cookies
These Heart-Healthier Salted Peanut Butter Oatmeal Cookies are chewy, flavorful, and packed with wholesome ingredients for a guilt-free treat!
Equipment
- Mixing Bowls
- Whisk
- Rubber spatula
- Baking Sheets
- Oven thermometer
- Cooling rack
Ingredients
- 2 cups Old fashioned oats
- 1 1/3 cups Unbleached all-purpose flour
- 1/3 cup Rye flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 cup Brown sugar
- 1/2 cup Granulated sugar
- 1 Large egg
- 1/2 cup Canola oil
- 1 cup Creamy peanut butter
- 1/4 cup Honey
- 2 teaspoons Vanilla extract
- Fleur de sel salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and perfect golden color.
- Line two baking sheets with parchment paper to prevent sticking and ease cleanup.
- In a large mixing bowl, whisk together the old fashioned oats, unbleached all-purpose flour, rye flour, baking soda, baking powder, and salt until well mixed. Set aside.
- In another large mixing bowl, beat together the brown sugar, granulated sugar, and egg until smooth and creamy. Then add the canola oil, creamy peanut butter, honey, and vanilla extract. Mix until well incorporated.
- Gradually add the dry ingredients to the wet mixture. Fold together gently using a rubber spatula until just combined, leaving a few lumps.
- Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them adequately to allow spreading.
- Lightly sprinkle each cookie with fleur de sel salt before baking to enhance flavor with a delightful crunch.
- Bake in the preheated oven for 10-12 minutes until lightly golden around the edges. Cool on baking sheets for a few minutes, then transfer to a cooling rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to one week for freshness.
- Freeze cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months.
- Reheat cookies in the microwave for 10-15 seconds or warm in the oven at 350°F (175°C) for a few minutes.
- Substitute almond or cashew butter for peanut butter to change the flavor profile.
- Use old fashioned oats rather than quick oats to retain chewy texture.