Tuesday, December 2, 2014

Peanut Butter Oatmeal Cookie Recipe

This cookie is a delicious combination of a chewy oatmeal cookie and a sweet peanut-y peanut butter cookie. This is another great recipe to make ahead and freeze.

1 ½ cup flour
2 teaspoon baking soda
1 ½ cup quick cooking oats or rolled oats that have been very lightly pulsed in a food processor
2 sticks ( 1 cup) dairy free margarine or butter ( add ½ tsp salt if using unsalted butter)
1 cup packed dark brown sugar
½ cup white granulated sugar
1 cup conventional creamy peanut butter (if using natural peanut butter you may want to bump up the sugar and salt)
1 teaspoon vanilla
2 eggs

Mix dry ingredients. Cream together margarine, brown sugar and white sugar. Add peanut butter and beat again until fluffy and lightened in color. Add vanilla. Add eggs, one at a time, incorporate each egg fully after each addition. Spoon in dry ingredients and mix until just combined. Scoop onto an ungreased cookie sheet leaving 1 ½ inches between each cookie. Bake at 350 F for 12-14 minutes until lightly golden brown. Remove to a wire rack to cool.

Check out the rest of the great cookie recipes all Cookie Week long!

No comments:

Post a Comment

About Me

My photo
Welcome to my little corner of the web. I love to share things I make and ideas I have. I hope you enjoy!