Why do my peanut butter cookies fall apart after baking?

Make sure to let the peanut butter oatmeal cookies cool for at least 10 minutes before moving them off the baking sheet. This helps them get a bit sturdier and they’re less likely to fall apart.

Does it matter what kind of oatmeal you use for cookies?

You can use either old-fashioned oats or quick oats to make the oat flour for these peanut butter oat cookies. I would not recommend using steel-cut oats.

Why do you make a crisscross on peanut butter oatmeal cookies?

Peanut butter oat cookie dough is fairly dense. By flattening each cookie, they bake more evenly, and the tops of the crisscross pattern get slightly crispy while the rest of the cookie stays soft and chewy.

Classic Soft Peanut Butter Oatmeal Cookies (+ Video)

Peanut Butter Oatmeal Cookies

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5 from 1 review

The best peanut butter oatmeal cookies are soft, chewy, and of course, easy! These gluten-free cookies have the classic peanut butter flavor and the perfect melt-in-your-mouth texture.

Author: Tiffany
Prep Time: 1 hour 15 minutes
Cook Time: 8 minutes
Total Time: 1 hour 23 minutes
Yield: 30-35 1x
Category: Dessert
Method: Oven
Cuisine: American

Ingredients

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½ cup granulated sugar (I use Turbinado)
2 sticks of butter (1 cup), room temperature
½ tsp salt
⅔ cup smooth peanut butter
1 egg
1 egg yolk
2 tsp vanilla
3 cups rolled oats
2 tsp cornstarch

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Instructions

Measure ½ cup sugar into a blender and process for one minute, until the sugar looks like powdered sugar.
Pour into the bowl of a stand mixer, or a large bowl if you’re using a hand-held mixer. (There’s no need to wash out the blender yet.) Add 2 sticks butter + ½ tsp salt + ⅔ cup peanut butter and mix until everything is super creamy.
Add 1 egg + 1 egg yolk + 2 tsp vanilla and combine.
Measure 3 cups rolled oats into a blender and process for one minute. Use a spatula to scrape everything into the mixing bowl.
Add 2 tsp cornstarch and mix until you can no longer see dry portions of oat flour, about 2-4 minutes.
Chill in the refrigerator for 1 full hour. You cannot skip this step.
When the one hour is nearly up, preheat the oven to 350F and line your baking sheets with either parchment paper or a Silpat mat.
Using a cookie scoop, measure 2 Tbsp of dough per cookie (this is 2 scoops for my cookie scoop).
Leaving 2″ of space between cookies, fill up your cookie sheet with dough.
Place remaining dough in the fridge if you are baking in batches.
Use a wet fork to make the criss-cross pattern on the top of the cookies, if desired.
Bake for 8-11 minutes, or until the edges of the cookies are JUST lightly browned.
Remove from the oven and let the cookies cool on the pan for 10 minutes.
Gently remove to a cooling wire rack and allow the cookies to cool completely before storing. Repeat with the remaining cookie dough.

Notes

If you freeze the raw cookie dough balls, I recommend portioning out the dough on cookie trays and making the crisscross marks before freezing. That way you can pull out the frozen cookies and put them on a cookie tray and you’re ready to bake!
If you freeze baked cookies, make sure you double-wrap them so that they don’t get freezer-burned and start to dry out on you. I recommend freezing in small freezer bags, and then again in gallon-size freezer bags. Remember that you can use plastic bags more than once to keep your waste down.

Nutrition

Serving Size: 1
Calories: 147

Find it online: https://dontwastethecrumbs.com/peanut-butter-oatmeal-cookies/