![]() Bake cookies 6 to 8 to a sheet because they SPREAD. Scoop spoonfuls of dough onto baking sheets.Beat in the flour, oats, baking soda, and salt.Once butter is softened, cream butter, peanut butter, and sugars together.To speed up butter softening, cut it into little pieces and place somewhere warm in your kitchen. When your butter is properly softened, you should be able to smoosh an indentation into it with your finger, but the butter around it should still hold its shape. Set your butter out to soften about an hour before you’re ready to make your cookies.How to Make Peanut Butter Oatmeal Cookies You can either embrace the extra texture and use them as-is or place 2 cups of oats into your food processor, pulse until most of the oats have been cut into smaller pieces and measure out 1 1/2 cups of the processed oats to use in the cookies.ĭo not use steel-cut oats. If you normally keep old-fashioned/rolled oats on hand, not a problem. You’ll still get plenty of texture, but your peanut butter oat cookies aren’t going to taste like a granola bar. Using quick-cooked oats gives you a less “oaty” cookie. These are rolled oats that have been processed into smaller, thinner pieces so they cook more quickly. This recipe calls for quick-cook oats (AKA instant or minute oats). Baking soda: Baking soda gives the cookies a little lift and (along with the sugar) helps them spread. Quick-cooking oats: I prefer quick-cook oats for these cookies, but see my note below if you don’t have any on hand.Too much flour and your cookies might not spread correctly. All-purpose flour: Make sure you’re measuring your flour either by weight or using the spoon and sweep method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).Vanilla extract: Even in peanut butter cookies, a little vanilla in the dough is such an excellent flavor boost.Large eggs: The eggs in this recipe add moisture to the dough and act as a binder for the rest of the ingredients.Brown and granulated sugar: A mix of brown and granulated sugar is used to sweeten the cookies.You could probably get away with using natural peanut butter if you really want to, but these cookies have not been tested with it, so I can’t guarantee the results. Peanut butter: Go with a processed brand like Jiff or Skippy, as these give you the most consistent results for baking.Just add an extra 1/8-1/4 teaspoon of salt. Softened butter: I like to use salted butter in these cookies, but you can replace it with unsalted butter if that’s what you have.This recipe will make two-dozen large cookies (no worries small-batch friends, here’s a small-batch peanut butter oatmeal cookie recipe for you).Īnd if you don’t feel like eating all two dozen right now, there are instructions below for freezing baked cookies and dough so you can stock up your freezer for later. Plus (at least here in California) this isn’t a cookie you see every day, so you set out plate of these, and people are always excited to get something a little different and new. They’re the perfect cookie hybrid.Īll the satisfying, rich peanut-buttery flavor of a good peanut butter cookie and the bendy, chewy texture and crispy edges of an oatmeal cookie. If you’ve never had a peanut butter oatmeal cookie before, friend, you’re in for a treat. Fantastic chewy, peanut-buttery peanut butter oatmeal cookies that everyone will love, plus instructions for freezing the dough for later.
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