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It Bakes Me Happy

June 4, 2012 By Emily 2 Comments

Peanut Butter Oatmeal Cookies

Filed Under: cookie, cookies, dessert, easy Tagged With: oats, peanut butter

Soft, delicious peanut butter oatmeal cookies make a perfect after school snack, grab a glass of milk and dig in!

peanut-butter-oatmael-cookies

I’m not sure if another household loves peanut butter as much as we do! Okay time for a slightly embarrassing story. Before we moved last year, when I was packing up I discovered 8 jars of peanut butter in my pantry. That’s 8 – not one, not two or even three but EIGHT! My sister said I had a serious peanut butter problem, but you know what? We used them all and since then I have had to buy peanut butter quite a few times. It might be due to our addiction, peanut butter is quite versatile you know. Or maybe it’s because I make all sorts of things with it; bread, cookies, fudge, the list continues.

Stories aside, now for the cookies. Last week my hubby was requesting some cookies. I didnt want to just make the same old ones, so I modified our tried and true PB cookie recipe. These tasty little cookies were the result; soft, delicious and full of peanut buttery goodness. Make them for yourself or for a friend, enjoy and happy baking!

peanut butter oatmeal cookies
Print

Peanut Butter Oatmeal Cookies

Prep 1 hour

Cook 15 mins

Total 1 hour, 15 mins

Author Emily

Ingredients

  • 1 c flour
  • 1/2 c oats
  • 3/4 tsp baking powder
  • 1/8 tsp salt
  • 1 c peanut butter
  • 1/2 c granulated sugar
  • 1/2 c brown sugar
  • 1/2 c butter
  • 1 egg

Instructions

  1. In a medium bowl combine the flour, oats, baking powder and salt, set aside.
  2. In a stand mixer cream the butter and sugar until fluffy, add the egg and peanut butter, mix well. Cover with saran wrap and refrigerate the dough for 1 hour, or longer if not using immediately. Preheat your oven to 350º and line two baking sheets with parchment.
  3. Scoop out the dough into 1 1/2 Tbs rounds and place on the baking sheets.
  4. Using a fork make a criss cross pattern to flatten the cookies.
  5. Bake for 10-15 minutes, depending on desired crispness.
  6. Cool on pan for 5 minutes then transfer to a wire rack and cool completely.
  7. Serve immediately or store remaining cookies in an airtight container for up to 3 days.

Courses cookie, peanut butter

 

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Comments

  1. Amie says

    July 28, 2012 at 2:19 pm

    Is the recipe from the book? I love that you used it even if it was just for the photo!

    Reply
    • Emily Dicks says

      July 28, 2012 at 4:47 pm

      Not really, just a basic recipe that is tweaked, I thought of you so when I made them, so I wanted to include the book as another thing that reminded me of you 🙂

      Reply

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Hi I'm Emily the girl behind It Bakes Me Happy. I have a serious sweet tooth and an ever growing love of spending time in the kitchen. Read More…

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