These Small-batch Peanut Butter Oatmeal Cookies are the perfect cookie hybrid. They’re rich and peanut buttery, bendy and chewy, and absolutely the best of both worlds.
A few weeks ago, I posted these (AMAZING) Peanut Butter Oatmeal Cookies . It was a big-batch recipe meant for sharing and freezing, so I promised that I’d add a small-batch version ASAP for those of you who are here for small-batch desserts .
So here we go. Let’s make a cute little batch of Peanut Butter Oatmeal Cookies and share with no one.
If you haven’t ever tried this combo, do yourself a favor and make these immediately, because PB and Oatmeal are basically a perfect pairing. The hybrid cookies are rich and peanut buttery, bendy and chewy, and absolutely the best of both worlds.
Even if you’re someone who doesn’t usually go for oatmeal cookies (I am one of those people), you might be surprised at how much you like these.
This recipe uses quick-cook oats, which are processed into thinner, smaller pieces, so they’re much less “oat-y” than a lot of oatmeal cookies, and the chewiness the oats add to the peanut butter cookie is surprisingly appealing.
And, I feel like I say this about all of my small-batch cookie recipes , but it’s true of all of my small-batch cookie recipes, these are some super easy cookies to make. You just need one bowl and about 10 minutes to mix everything together, and you’ll have cookie dough ready to go into the oven.
Peanut Butter Oatmeal Cookie Recipe Notes
- This recipe calls for quick-cook oats (also called instant or minute oats). If you only have old-fashioned oats, you can use them, but the cookies will have a more rustic texture. You can also pulse a slightly heaping 1/3 cup of old-fashioned oats in a food processor or the chopper attachment for an immersion blender (those things are SO handy) until most of the oats have been cut into smaller pieces.
- This recipe does use softened butter, so you will need to plan ahead, but if you’re in a real hurry for cookies, chop your butter into little pieces, set it somewhere warm, and it should be ready to use by the time your oven is preheated and you’ve measured out the rest of your ingredients.
- This recipe uses just one egg yolk. Check out these Egg White Recipes for ideas on what to do with the leftover egg white.
- Looking for more small-batch recipes? Try these Oatmeal Cookies , Peanut Butter Cookies , Small-batch Monster Bars , and Chocolate Chip Cookies .
Ingredients
- ▢ 1/4 cup ( 2oz ) salted butter softened
- ▢ 1/4 cup ( 50g ) brown sugar
- ▢ 3 tablespoons ( 38g ) granulated sugar
- ▢ 1/4 cup ( 64g ) peanut butter creamy or chunky*
- ▢ 1 large egg yolk
- ▢ 1 1/2 teaspoons milk any percentage
- ▢ 1/4 teaspoon vanilla extract
- ▢ 1/4 cup + 2 tablespoons ( 45g ) all-purpose flour
- ▢ 1/2 teaspoon baking soda
- ▢ Pinch of salt
- ▢ 1/3 cup quick-cooking oats*
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
- In a medium bowl, combine butter, brown sugar, granulated sugar, and peanut butter, and beat until light and fluffy.
- Add egg yolk, milk, and vanilla, and beat until well-combined.
- Add flour, baking soda, salt, and oats. Use a wooden spoon to stir until a sticky dough forms.
- Drop golf-ball-size spoonfuls of dough onto the baking sheet as far apart as possible—these cookies will spread.
- Bake for 12 to 15 minutes, until the tops of the cookies look set.
- Cool on the baking tray for at least 10 minutes. Serve and enjoy!
Notes
The best way to cook asparagus in the oven for a quick and easy side dish.
Hey, friends, popping in today with a super quick and simple vegetable side dish for you. Asparagus in the oven AKA roasted asparagus.
This is one of my favorite easy, no-fuss side dishes, AND it’s the first vegetable I ever learned to cook as a kid. Now that it’s asparagus season here in California, it seemed like the perfect time to post this recipe.
Ingredients
- Olive oil: Good quality olive oil will help enhance the flavor of the asparagus and keep it from sticking to the roasting pan as it cooks.
- Asparagus: Choose asparagus with tightly closed tips that have a bright, vibrant color not faded or dull. Spear size is a matter of preference, but keep in mind that it will affect cooking time quite a lot.
- Salt and pepper: Salt and pepper are all you really need for excellent roasted asparagus, but you can add powdered garlic, onion powder, or whatever spices you prefer.
How to Prep Asparagus
Start with washed and dried asparagus and trim off the tough woody end of the stem, usually a couple inches from the bottom.
How to Trim Asparagus
If you’ve never worked with asparagus before, and you’re not sure how to far up the stalk to trim, take a single spear, and bend the bottom third until it snaps. The place where it snaps should be just above the woody end.
Find that place on the rest of the bunch, line up a handful of them, and use a sharp knife to slice off the ends.
How to Cook Asparagus in the Oven
Place asparagus on a baking sheet in a single layer and drizzle with olive oil. Shake the pan a few times so the asparagus rolls around and gets coated on all sides.
Sprinkle with salt and pepper.
- Bake at 425°F for 8 to 15 minutes (cooking time can differ quite a bit depending on asparagus size), until asparagus is tender but not mushy.
- Serve and enjoy!
Variations
Want to switch things up? Try one of these flavor variations:
- Lemon Asparagus: Add 1 tablespoon of (preferable freshly squeezed) lemon juice per pound of asparagus at the same time that you add the olive oil. Toss to coat.
- Garlic Asparagus: Mince 3 cloves of garlic and stir them together with the olive oil before pouring it over the asparagus and roasting.
- Cheesy Asparagus: After tossing with olive oil, line the asparagus spears up and sprinkle with 3/4 cup of shredded mozzarella and 1/4 cup of shredded parmesan.
How to Store Asparagus
Right when you get home from the grocery store, trim about a half inch off the very bottom of the asparagus spears like you would a bouquet of flowers.
In a heavy cup, liquid measuring cup or wide-mouth mason jar , add about an inch of water.
Place spears in the water and loosely cover the top of the asparagus with a bread bag. You can also use the produce bag you brought the asparagus home in (if it’s damp, turn it inside out). Store in the refrigerator.
Asparagus will stay fresh for 3 to 4 days, 5 if it was really fresh when you bought it.
What to Serve With Roasted Asparagus
Oven-baked asparagus goes extremely well with meaty mains because it has such a light, clean flavor. Try serving it with Tri-tip , Country-style Pork Ribs , and Chicken Francaise .
More Fool-proof Vegetable Sides
- Butter and Garlic Green Beans
- The Best Roasted Broccoli
- Roasted Green Beans
- Quick Microwave-steamed Broccoli
- Oven-roasted Butternut Squash
Ingredients
- ▢ 1 bunch ( about 1 pound ) asparagus washed and dried
- ▢ 1 tablespoon olive oil
- ▢ Salt and pepper
Instructions
- Preheat your oven to 425°F. Trim or snap woody ends from asparagus spears and dry well. Place in a single layer on your baking sheet.
- Drizzle with olive oil and shake the tray a couple times to coat the asparagus.
- Sprinkle with salt and pepper.
- Bake for 8 to 15 minutes, until asparagus is tender crisp. Serve and enjoy.
These Pancakes for One are SO good, super easy, and perfectly portioned to make exactly two pancakes.
Hey, friend, if today feels like a pancake day and you don’t have a house full of people to feed this morning, you are in the right spot.
I have a bunch of pancakes for two recipes on the site: Pumpkin Pancakes , Fluffy Buttermilk Pancakes , Banana Pancakes , but today’s recipe is for mornings when you’re flying solo: Pancakes for One.
These are perfectly fluffy, soft and lovely pancakes just waiting to be slathered in butter, drizzled with syrup, and inhaled. They are SO good, super easy, and perfectly portioned for one.
This recipe makes exactly two pancakes, so there are no leftovers. And the pancakes are made with pantry staples (no buttermilk required). If you have milk, an egg, and some basic baking supplies, you can make these this morning.
How to Make Pancakes for One
- Start by mixing your dry ingredients: flour, sugar, baking powder, and salt in one bowl and wet: milk, an egg yolk, vegetable oil, and vanilla in a second.
- Pour wet ingredients into the dry, using a spoon to stir until just mixed.
- Drop 1/4 cupfuls of batter onto a skillet and cook until bubbles form around the edges of the pancake. Flip and cook through.
- Eat and enjoy! (Scroll down for the full, printable recipe)
Pretty basic pancake stuff. Making pancakes for one isn’t really any different than making them for five except that you don’t have to haul out a griddle to cook them on (unless you want to).
Serve your two pancakes with side of fruit, maybe some crispy bacon and a cup of coffee or homemade mocha , and enjoy a slow solo morning.
Pancakes for One Recipe Notes
- For evenly cooked, golden pancakes, keep your heat to just medium. Any higher and your pancakes may burn before they are cooked through.
- For more recipes for one, try this Single Serve Mac and Cheese , Scalloped Potatoes , and Tomato Soup .
- This recipe uses just one egg yolk. Check out these Egg White Recipes for ideas on what to do with the leftover egg white.
Ingredients
Pancakes for One
- ▢ 1/3 cup ( 40g ) all-purpose flour measured by weight or using the spoon and sweep method*
- ▢ 1 1/2 teaspoons granulated sugar
- ▢ 1 1/4 teaspoons baking powder
- ▢ 1/8 teaspoon salt
- ▢ 1/4 cup milk any percentage*
- ▢ 1 large egg yolk
- ▢ 1 tablespoon vegetable oil
- ▢ 1/2 teaspoon vanilla extract
Optional Toppings
- ▢ Butter
- ▢ Syrup
Instructions
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- In a small bowl, whisk together milk, egg, oil, and vanilla. Pour wet ingredients into the dry and use a spoon to stir until just combined.
- Heat a large skillet over medium heat and grease by running a stick of butter over the hot surface or spraying with cooking spray. Use a 1/4 cup measuring cup to drop batter onto the cooking surface.
- Cook until bubbles form on the top of the pancakes and the bottoms are golden. Flip and continue to cook until cooked through.
- Top with butter and syrup, and enjoy.
Notes
Small-batch Peanut Butter Oatmeal Cookies
Ingredients
- 1/4 cup ( 2oz ) salted butter softened
- 1/4 cup ( 50g ) brown sugar
- 3 tablespoons ( 38g ) granulated sugar
- 1/4 cup ( 64g ) peanut butter creamy or chunky*
- 1 large egg yolk
- 1 1/2 teaspoons milk any percentage
- 1/4 teaspoon vanilla extract
- 1/4 cup + 2 tablespoons ( 45g ) all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/3 cup quick-cooking oats*
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
- In a medium bowl, combine butter, brown sugar, granulated sugar, and peanut butter, and beat until light and fluffy.
- Add egg yolk, milk, and vanilla, and beat until well-combined.
- Add flour, baking soda, salt, and oats. Use a wooden spoon to stir until a sticky dough forms.
- Drop golf-ball-size spoonfuls of dough onto the baking sheet as far apart as possible—these cookies will spread.
- Bake for 12 to 15 minutes, until the tops of the cookies look set.
- Cool on the baking tray for at least 10 minutes. Serve and enjoy!
