It’s the first week of December and around here that means Cookie Palooza! A week dedicated to cookies that would make a great addition to your holiday cookie platters. And we are kicking it off with a cookie that combines two favorites, peanut butter and oatmeal. I personally love a good peanut butter cookie and a good oatmeal cookie. And I like both just plain, no peanuts in my peanut butter cookies and no raisins in my oatmeal ones. I got to thinking one day what about combining the two. Hence, the resulting Peanut Butter Oatmeal cookie. A cookie that is soft like a peanut butter one, but has the texture and heartiness of an oatmeal one. So, you get the best of both worlds.
And while these cookies are delicious just the way they are you could make them extra special by adding in a cup of semi-sweet chocolate chips. You can never go wrong with peanut butter and chocolate together!
Peanut Butter Oatmeal Cookies
2 sticks unsalted butter, room temperature
1 cup light brown sugar
1/2 cup sugar
1 cup creamy peanut butter
2 eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick cooking oats
Preheat the oven to 350 F. Line two cookie sheets with parchment paper.
In a medium bowl beat the butter, both sugar and peanut butter using hand mixer on medium speed until smooth. Beat the eggs in 1 at a time. Stir in the vanilla extract.
In another medium bowl whisk together the flour, baking soda and salt.
Add the flour mixture into the peanut butter mixture and beat until just blended. Stir in the oats.
Using a cookie scoop, drop the dough onto the prepared cookies sheets 2 inches apart.
Bake in the preheated oven 12-14 minutes, or until the cookies are set and beginning to brown.
Allow to cool on the cookies sheets for two minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature.
Recipe first published on Bead Yarn & Spatula