This one is just one of those classic peanut butter recipes, which I decided to add something to. For some people, just plain peanut butter cookies are too much of a single flavor to handle (including me, sometimes), so I decided to try peanut butter and oatmeal cookies. Warning: This recipe makes A LOT of cookies. However, I would be wary of recommending scaling everything down by a half or a third. Feel free to try and scale the ingredients down and if the cookie dough is too dry, then add more peanut butter or butter. Alternatively, it the dough is too squishy or too liquidy, add some more flour.
- 1 cup butter (Remember, measuring butter is not the same as measuring flour. I’d recommend googling measuring butter before using it in the recipe, or using http://www.onlineconversion.com/cooking_butter.htm)
- 2 cups sugar (I prefer brown sugar, but white works as well)
- 3 eggs
- 1/2 cup peanut butter
- 3 cups oats, uncooked (feel free to reduce if it’s too oat-y for you)
- 1 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
Cream butter – make sure it has been lying outside for a while. It’s so much easier to cream butter if it’s at room temperature. (Warning: do not try and melt the butter to cream it because that is going to ruin the consistency of the cookie dough, you need to cream it after it’s just been lying outside. I didn’t have one of those creaming tools, so I just used a fork). Gradually add sugar, beating well.
Add eggs, vanilla and peanut butter to the above mixture and beat well.
Combine oats, flour, soda, salt, and cinnamon in a separate bowl. Add in the creamed mixture, beating well.
Drop dough by heaping teaspoonsfuls onto lightly greased cookie sheets. I prefer dropping just lumps of the cookie dough over the sheet, rather than flattening the dough over the cookie sheet and then baking it. Use cooking spray to oil the baking sheet, or if you don’t have that, just take a paper towel, dip it some oil and rub the paper towel over the cookie sheet.
Bake at 350F for 10-11 minutes, or till the edges start getting browned
Cool slightly on cookie sheets; remove to wire racks.