Soft baked and a perfect after school snack for the kiddos! Quick and easy to whip up a batch anytime.

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Prep time: 15 minutes

Bake time: 10 minutes

Total time: 25 minutes

Makes about 24 cookies

• 1/2 cup butter, softened
• 1/2 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1/2 cup peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/4 cup quick oats

• Preheat oven to 350 degrees Fahrenheit. Line baking pans with parchment paper to prevent sticking.
• In a large bowl, beat together butter, sugars, and peanut butter until smooth and there are no lumps.
• Mix in the egg and vanilla well.
• Add in baking soda, salt, and flour and stir or mix together until well combined.
• Stir in oats.
• Form the dough into Tablespoon sized balls (about the size of a ping-pong ball). Place 2 inches apart on the baking sheet.
• Bake one sheet at a time for 9-12 minutes on the center oven rack until the tops are set.
• Remove and let cool for 5-10 minutes before transferring to cooling rack.
• Store in airtight container for 5-7 days.

• Chilling the dough is not necessary, but will result in thicker cookies.
• For baking purposes, I don’t recommend using a natural peanut butter or a nut butter–any one that oil sits on the top. The oils end up being inconsistent in the recipe and affect the quality of each cookie.
• You can sub the flour for your choice of flour, including gluten free (as long as it’s a 1:1 ratio gf flour). Same goes for the granulated sugar (coconut sugar, etc.) but the flavor may be slightly different depending on your choice.

Who doesn’t love milk and cookies as an after-school snack? It’s classic and this one is comforting and warm, like a hug. Perfect for lunches or when kiddos get home in the afternoon.

These are also a nice recipe to make in the fall because they are a little heavier of a treat and pair well with cooler weather and a hot cup of coffee.

At least that’s how I like to have them 🙂

Until next time,