“What kind of cookies?”
I have long known my deep affection for cookies, oatmeal cookies in particular, but I’ve managed to keep it a secret for everyone around me for all this time. I think it’s beginning to show. If you’ll remember I’ve made Lemon Tassies, Classic Madeleines, Vegan Oatmeal Cookies, and Orange Galettes all in the last month. I’m not a big eater so I love the bite-size form that cookies have. Unlike cakes, you can always halve the batch you’re making. They’re easy to bake and easy to love.
Which is why I embarked on my second oatmeal cookie adventure this month. My two favorite flavors combined in one delicious cookie! The peanut butter complements the nutty flavor of the oats, making it almost a hearty cookie instead of a sugary kind. Almost. I made these cookies on my new Nordicware Cookie Sheet that Cookware.com generously gave to me. The cookies and the sheet were both fantastic! I couldn’t be happier today. Rating: 4.5 out of 5.
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Peanut Butter - Oatmeal Cookies: adapted from Baking Bites
Makes around 30 cookies
- 1 ½ cup all purpose flour
- 1 ½ cup rolled oats (old-fashioned or quick-cooking)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup peanut butter (crunchy or regular)
- Preheat oven to 350ºF. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, oats, baking soda and salt. In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla extract until smooth, then beat in the peanut butter. Blend in the flour mixture until the dough comes together and no streaks of flour remain.
- Drop dough in 1-inch balls on the prepared baking sheet. Bake for 11-13 minutes, until cookies are golden brown around the edges. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
which is something I always look for in a cookie.