Recipe // Peanut Butter Oat Cookies
The other week I made
. And they were delicious. Like really delicious. But sad story, I burned half of the cookies because my oven bakes at a higher temperature then the temperature that it's set at. It's only slightly annoying. Someday I'll fix it, but for now I'll just set the temperature 25° lower and check the cookies every two minutes. Because in my head that's less work than fixing the oven...
When I scooped out the monster cookie dough and rolled it into balls, I ended up having a big of dough left at the end that had no chocolate chips or m&m's. It was just peanut butter and oats. So I made that a cookie and it was delicious. And it inspired me to make Peanut Butter Oat Cookies based off of the
1 1/2 dozen
1/2 cup butter, at room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
3/4 cup creamy peanut butter
1/2 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1 cup all-purpose flour
1/4 cup whole wheat flour
heaping 1/4 cup quick oats
1. Preheat oven to 350°. Line a baking sheet with parchment paper.
2. In the bowl of an electric mixer, cream butter and sugars until smooth and creamy. Mix in peanut butter, egg, and vanilla.
3. Slowly add in baking soda and baking powder followed by the flours. Fold in quick oats. Do not over mix.
4. Roll balls of dough, onto prepared baking sheet. Run a fork under water and dry off just a bit so that it is still wet, dip into a small bowl of sugar and cover the prongs with sugar. Press down on the top of the dough ball creating the classic criss cross fork imprint. Repeat on all balls of dough.
5. Bake for 9-10 minutes, rotating halfway through baking. Once set, transfer the cookies to a wire cooling rack.