The Best Oatmeal Cookies Ever

Total Time
27mins
Prep 15 mins
Cook 12 mins

Ingredients Nutrition

Directions

  1. Don't overcook! Only bake until the outside is firm to the touch, 15 minutes max for most cookies it seems.
  2. They will set as they cool on the wire rack and stay moist if you don't overcook.
  3. I've yet to find a real peanut butter oatmeal cookie that isn't somewhat crisp thanks to the peanut butter.
  4. And the recipe I'm listing below gets crisp but its SO GOOD you really should try it anyway --.
  5. Peanut Butter Oatmeal Cookie 1 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup butter 3/4 cup unrefined s ugar (turbinado or use white sugar if necessary) 3 / 4 cup brown sugar 1 egg 1 tsp real vanilla extract 1 1/2 cups oatmeal 1 cup dried cherries 1 cup bittersweet chocolate pieces 1 cup toffee pieces.
  6. Heat oven to 350°F.
  7. Sift together flour and baking soda and salt. In a mixer or large bowl, cream the butter and sugars until light and fluffy.
  8. Add the egg and vanilla to butter and combine. Add flour a bit at a time and combine with butter mix.
  9. Fold in the oatmeal, cherries, chocolate and toffee pieces.
  10. Divide dough into 3 equal portions, roll into logs with plastic wrap about 1 1/2-inches in diameter.
  11. Cut logs into 3/4-inch pieces when ready to cook.
  12. Bake on parchment paper covered baking sheets until golden brown, 8 to 10 minutes.
  13. Cool on wire rack. It's the cherries that make these cookies really good.
  14. Use a quality chocolate bar (Ghiradellis is good domestic) that's chopped into pieces and a toffee candy bar (Skor, Heath) for the toffee pieces.
  15. This can easily be made vegan if you use dark chocolate, margarine and Ener-G egg replacer.

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