Now that I am off the 21 Day Fix, I can share these amazing Peanut Butter Oatmeal Cookies with you. I can’t believe this is the first cookie recipe I am bringing to the blog. It’s probably because I am a total cookie snob and have extremely high standards. I need them to be slightly crisp on the edges but still slightly gooey in the middle. You know those cookies that stick in your teeth? That’s what I want. Of course I also want them to have lots of flavor. They should taste good warm out of the oven but also just as good a couple days later. I am happy to say that I have found a cookie that meets all of my requirements! Welcome Peanut Butter Oatmeal Cookies.
I have made these cookies countless times in the past couple years and they have never disappointed me. When they first come out of the oven they are slightly puffed up, but after cooling for a minute or two they settle down, crisp up, and develop those cracks that to me is just a glorious sight.
These are my go to cookie when I am needing something sweet because the recipe is super easy and I always have everything on hand to make them. What makes these special is that they contain chopped nuts, creamy peanut butter, AND peanut butter baking chips. That’s a whole lot of delicious goodness packed into one perfect cookie.
When you make these you may want to just double the batch from the get go. They DO NOT last long. It’s a problem. I eat one after another after another…… I am eating now now as I type…..YUM!
- 1/3 cup creamy peanut butter
- 1/3 cup pecans, chopped (you can use any type of nut)
- 3/4 cup flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup butter, room temperature
- 1 tsp. vanilla
- 1 large egg
- 1/2 cup old fashioned oats
- 1/4 quick oats
- 1 cup peanut butter baking chips
- In a small bowl, combine peanut butter and chopped nuts. Set aside.
- In a mixing bowl, beat together the butter and both sugars until light and fluffy.
- Add in the peanut butter mixture and vanilla. Mix well.
- Beat in the egg.
- Add flour, baking soda, and salt. Mix well.
- Add in the oats and mix for another minute.
- Mix in the peanut butter chips.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350 degrees and spray a baking sheet with nonstick spray.
- Drop dough by the tablespoon full onto the baking sheet and bake 11-13 minutes.
- Pull them out of the oven a little before you think they are done if you want softer chewier cookies.
Instead of combining creamy peanut butter and chopped nuts you can just use crunchy peanut butter. If you don't have old fashioned and quick you can use either or.
Source: Mandy's Recipe Box