Cookbook: Chewy Peanut Butter Oatmeal Cookies
Made these once, and they were really good. The entire batch was gone within 24 hours between everyone in my household. Lots of room to experiment (chips, oat flour, etc).
Note: Made these recently using 50% bread flour/50% oat flour and 1 cup of peanut butter chips. The result was amazing.
- 1/2 cup (1 stick) butter, softened
- 1/2 cup butter-flavored crisco
- 1 cup dark or light brown sugar
- 3/4 cup white sugar
- 1 cup peanut butter (creamy or chunky)
- 2 eggs
- 1 teaspoon vanilla
- 1 and 1/2 cups flour, spooned and leveled
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup quick oats
- 1/2 cup old fashioned oats
- In a large bowl or stand mixer, beat the butter and crisco for 2 minutes, scraping the sides and bottom.
- Add the brown sugar, white sugar, and peanut butter. Beat until incorporated.
- Add 2 eggs and vanilla. Beat well, scraping sides and bottom.
- Add flour but don't mix it in. Use a small spoon to stir the baking soda and salt into the flour, then beat in gently. There should still be flour streaks.
- Add the quick oats and old fashioned oats. Stir until incorporated but do not over mix.
- Cover the bowl and chill the dough in the fridge for 1-3 hours (or overnight)*.
- When the dough is chilled, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Use a 1/4 cup to measure out the dough. I only placed 6 cookies on each cookie sheet because they are so big. At least 2 inches.
- Bake the cookies at 350 for 9-10 minutes until the centers are almost done being shiny. The edges should be firm. Do not over bake.
- Let cool on the sheet for 5 minutes before removing to a cooling rack. You should definitely eat at least one of these warm. Or maybe 2 or 3.*