Recipe by CookingBlues
This recipe came from me liking peanut butter, but peanut butter cookies don't stay chewy enough for me. Since I love oatmeal cookies, I sort of combined the 2 flavors and here's what happened. When I first met my husband, he swore he didn't like oatmeal cookies. Now around Xmas, he knows I'll start baking and he asks for these every year! I have served them with a bit of Nutella inside like a sandwich, and I also took them to an office party with peanut butter and jelly spread inside. If you do fill them, put them in the fridge until ready to serve. But I will admit, my favorite is just these cookies and a big old glass of milk. Hope you like them too!
Top Review by cookiemonster1958
I modified this recipe just a bit and it turned out magnificent. Added some dried cranberries and golden raisins, a pinch of cinnamon and I used whole oats instead of quick oats. Wonderful basic cookie recipe, thank you so much for sharing it. I will use it again.. oh yeah, I also added an extra egg. Super moist cookie. Very delicate.
- 1⁄2 cup unsalted butter, room temperature
- 1⁄2 cup creamy peanut butter
- 1⁄2 cup white sugar
- 1⁄4 cup light brown sugar, lightly packed
- 1 teaspoon pure vanilla extract
- 1 egg
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup quick oats
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Cream the butter and peanut butter together in a large mixer on high. PEANUT BUTTER NOTE: I use 1/4 cup of both creamy and chunky peanut butter in this recipe, but use what you have. My husband likes chunky, and I like creamy so we always have both :).
- Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until well combined.
- In a separate bowl, mix the dry ingredients until combined: flour, baking soda, baking powder, salt, and oats.
- Slowly add to the butter/sugar mixture and mix until well combined.
- Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. I use a cookie scooper to make it easier.
- Bake in the top half of the oven until the cookies are golden, about 10-12 minutes. NOTE: The cooking time will depend on the size of cookie (or scooper) that is used, so check at 10 minutes. They should be golden on the edges, but don't overcook these cookies. They should still be chewy.
- Remove and let cool.