These peanut butter oatmeal cookies are homey, comforting and simply delicious. They are also a cinch to prepare; in fact, my 9-year-old daughter made them almost on her own. What better way to spend a snowy afternoon than to bake a batch of these, enjoy a few at home and deliver some to your neighbors to spread some good cheer? :) Merry Christmas!
Ingredients:
2 cups quick-cooking rolled oats (however, I used old-fashioned oats and they worked great)
1 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tps salt
1 cup (2 sticks) unsalted butter at room temperature
1 cup creamy or chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 tsp pure vanilla extract
Directions:
Preheat the oven to 350 degrees F. In a medium-size mixing bowl, whisk together the oats, flour, baking powder, baking soda, and salt.
In the bowl of your stand mixer, beat together the butter and peanut butter until smooth. Gradually add both sugars, beating until smooth, then beat in the eggs and vanilla extract. Add the oat and flout mixture, a little at a time, until well combined. Drop the dough by rounded teaspoonfuls onto ungreased baking sheets about 1 inch apart.
Bake until lightly browned, about 12 minutes. Transfer to wire racks while still warm and cool completely. Store in airtight containers.
Makes 6 dozen small cookies.
Recipe courtesy: "All-American Desserts, 400 Star-Spangled, Razzle-Dazzle Recipes for America's Best Loved Desserts" by Judith M. Fertig
2 cups quick-cooking rolled oats (however, I used old-fashioned oats and they worked great)
1 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tps salt
1 cup (2 sticks) unsalted butter at room temperature
1 cup creamy or chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 tsp pure vanilla extract
Directions:
Preheat the oven to 350 degrees F. In a medium-size mixing bowl, whisk together the oats, flour, baking powder, baking soda, and salt.
In the bowl of your stand mixer, beat together the butter and peanut butter until smooth. Gradually add both sugars, beating until smooth, then beat in the eggs and vanilla extract. Add the oat and flout mixture, a little at a time, until well combined. Drop the dough by rounded teaspoonfuls onto ungreased baking sheets about 1 inch apart.
Bake until lightly browned, about 12 minutes. Transfer to wire racks while still warm and cool completely. Store in airtight containers.
Makes 6 dozen small cookies.
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