Recipe by NurseTammy74
I absolutely do not like peanut butter anything, but these cookies are the best. I found the recipe on another website and made my own changes. Hope you all love them too.
Top Review by Mean Bean
I've been trying different peanut butter cookie recipes for a long time now looking for one that did not produce a flat, chewy cookie. I actually like dry crispy ones instead. This recipe fits the bill. The only chocolate that my wife and I like in peanut butter cookies is white baking chocolate , so I omitted the m&m's and chips. I did add a half of a cup of chopped dry roasted salted peanuts and left out the salt per the salt contained in the peanuts. Thanks Tammy, I really enjoyed these cookies and I am very glad to have finally found a recipe that works for us!
- 1 cup all-purpose flour
- 2⁄3 cup old fashioned oats
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup creamy peanut butter
- 1⁄2 cup unsalted butter, softened (1/2 cup = 1 stick)
- 1 cup firmly packed light brown sugar
- 1⁄3 cup granulated sugar
- 1 egg
- 1 1⁄4 teaspoons vanilla extract
- 1 (12 5/8 ounce) package M&M's
- 1⁄2 cup semi-sweet chocolate chips (optional)
Directions See How It's Made
- Preheat oven to 350°F Combine flour, oats, baking powder, and salt in medium bowl; set aside.
- Use an electric mixer on medium-high speed to beat peanut butter, unsalted butter, and both sugars until fluffy. Beat in egg and vanilla. Reduce mixer speed to low, and gradually add flour mixture. Use a wooden spoon to stir in M&M'S®, and semi-sweet chocolate chips with wooden spoon.
- Shape mixture into 1-inch balls. Place 3 inches apart on nonstick baking sheets, and flatten with tines of fork in crisscross pattern.
- Bake 10 to 12 minutes or until edges are lightly browned and centers are still soft. Cool 1 minute on baking sheet; transfer to wire racks. Cool completely.