I am a peanut butter addict. There I said it. I bought some BOGO for another recipe and was left with so much extra smooth, rich, peanut buttery goodness. I can’t keep peanut butter in the pantry because I will just sit around and eat spoonfuls of it (not the best for you). Question: What do I do with it? Answer: Bake it into something else and give that thing away, ergo – peanut butter oatmeal cookies.
Peanut Butter Oatmeal Cookies
¾ cup all-purpose flour
½ tsp. baking soda
¼ tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1 cup quick-cooking oats
-Preheat the oven to 350˚ F.
-In a small bowl, whisk to combine the flour, baking soda, baking powder, and salt. -In another bowl, with a hand mixer, cream together the butter, peanut butter and sugars on medium-high speed until light and fluffy.
-Blend in the egg and vanilla extract.
-Add the dry ingredients and mix on low speed just until incorporated.
-Stir in the oats until evenly blended.
-Use a small cookie dough scoop to portion out the dough (about 2 tsp), rolling each portion into a ball, and place them on a cookie sheet, a couple inches apart.
-Bake about 10 minutes, rotating the sheet halfway through baking.
-The cookies will be light golden brown and slightly puffed.
-Let cool on the baking sheet 5 minutes
-Repeat with the remaining dough.
Note: soft, chewy, peanut butter perfection. highly recommend!!