Oatmeal Peanut Butter Chip Cookies Recipe

Oatmeal Peanut Butter Chip Cookies Recipe

I did pop into my kitchen briefly to make cookies to share with my mom. These cookies combine oatmeal, peanut butter and chocolate into one treat so I think they’ve got great universal appeal. The recipe is quick and easy – the only thing I’ll note is that my cookies took a bit longer to bake than the recipe indicates but maybe I just made them a bit larger than was intended. When they cool, the cookies have a great chewy texture. The oatmeal wasn’t a prominent flavor for me – if anything, it added more texture than taste. Overall, we definitely enjoyed these! I’m thinking they might be a great addition to my Christmas cookie trays this year.

Oatmeal Peanut Butter Chip Cookies

By Tracey

Oatmeal Peanut Butter Chip Cookies

from allrecipes.com

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/2 cup peanut butter
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats
  • 1 cup chocolate chips

Directions:

Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a medium bowl, cream together the butter, granulated sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended.

Combine the flour, baking soda and salt in a small bowl; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to the prepared baking sheets leaving about 1 1/2 inches between cookies.

Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Comments

Post a Comment

Popular posts from this blog

Chocolate Chip Cookies Recipe

Image
I spend a lot of time reading food blogs. I suppose you could say I’m addicted. It’s like Christmas morning every day when I hop on my computer, open my Google Reader and see all of the delicious recipes being shared that day by my fellow bloggers. Inevitably, I wind up bookmarking a ton of them, including this chocolate chip cookie recipe, which I’ve actually had bookmarked for many, many months. These cookies are rumored to be “the best” chocolate chip cookies so I’m not sure why I put off making them for so long. Fortunately, the other day a few of my Twitter buddies and I decided it was high time we gave these a shot so I was able to check them off the ever-growing list. At first glance this recipe doesn’t look too different from a lot of other chocolate chip cookie recipes but there are a few keys. First, the dough rests for at least 24 hours (though 36 hours is best), which gives the dough time to soak up the eggs creating a drier dough which bakes up to a better consistency. Als...
Read more

All-American Potato Salad

Image
By Tracey All-American Potato Salad from More Best Recipes by the editors of Cook’s Illustrated Ingredients: 2 pounds russet potatoes (about 4 medium), peeled and cut into 3/4-inch cubes salt 2 tablespoons distilled white vinegar 1/2 cup mayonnaise 1 medium celery rib, chopped fine (about 1/2 cup) 3 tablespoons sweet pickle relish 2 tablespoons minced red onion 2 tablespoons minced fresh parsley leaves 3/4 teaspoon dry mustard 3/4 teaspoon celery seed 1/4 teaspoon ground black pepper 2 large hard-boiled eggs, peeled and cut into 1/4-inch cubes (optional) Instructions: Place the potatoes in a large saucepan and add water to cover by 1 inch.  Bring to a boil over medium-high heat then add 1 tablespoon of salt and reduce the heat to medium.  Simmer, stirring once or twice until the potatoes are tender, about 8 minutes.  Be careful not to overcook the potatoes or they will break apart in the salad. Drain the potatoes then put them in a large bowl.  Add the vinegar and, u...
Read more

Baked Mini Crab Cakes

Image
By Tracey Mini Crab Cakes adapted from Bon Appetit Ingredients: 8 oz cream cheese, at room temperature 3/4 cup finely grated Parmesan cheese, divided 1 large egg 1/4 cup sour cream 1/2 teaspoon lemon zest 3 tablespoons chopped fresh chives, divided 1/4 teaspoon kosher salt pinch cayenne pepper 10 oz fresh lump crabmeat, patted dry and coarsely shredded 1 cup panko breadcrumbs 4 tablespoons (1/2 stick) unsalted butter, melted Directions: In a medium bowl, whisk the cream cheese vigorously until smooth. Add 1/4 cup of the Parmesan and the egg and whisk until well combined. Beat in the sour cream, lemon zest, 1 tablespoon chopped chives, kosher salt and cayenne pepper. Gently fold in the crabmeat with a rubber spatula. (You can make the filling 1 day ahead, cover and store in the refrigerator.) Preheat oven to 350 F. Spray a mini muffin pan with 24 wells (or 2 pans with 12 wells) with nonstick cooking spray. Combine the panko, remaining 1/2 cup Parmesan and remaining 2 tablespoons chopped...
Read more