A little late-night baking resulted in these delicious bite-sized treats. It's funny, you can hardly see the peanut butter chips once they're baked. The color of the chips blend in with the oatmeal cookies themselves, so it's sort of a surprise. I love having these cookies in my cookiejar. They're such a welcoming treat when you get home from a long day. Rating: 3.5 out of 5.
Oatmeal Peanut Butter Chip Cookies: The Complete Magnolia Bakery Cookbook - Allysa Torey & Jennifer Appel
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ¾ cup firmly packed light brown sugar
- ½ cup sugar
- 1 large egg, at room temperature
- 1 ½ teaspoons vanilla extract
- 2 ½ cups quick-cooking oats (not regular, old-fashioned rolled oats)
- 1 cup peanut butter chips (I suggest using ¾ cup)
- Preheat oven to 350 degrees.
- In a small bowl, combine the flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, cream butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the oats and peanut butter chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 11-13 minutes.
- Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.
smeared between them. Double deliciousness!