*Recipe inspired by whatsgabbycooking.com*
Happy Tuesday! What do you have going on today? Anything special? I already feel like this week is off to a crazy start, so today is just another cog in that crazy wheel.
We have a lot of “big” visitors at work today, so we’ll be Joplin’ around, but! That’s exactly why we, and maybe you too, need these Peanut Butter Oatmeal Cookies!
Packed with protein and fiber for some staying power, these soft and delectable treats are guaranteed to have you office, or family, or friends, or random people who you meet, loving you! It’s that good.
So easy too! You could have these made in…I would say 30 minutes, if you’re efficient. And if not, we’ll then just enjoy the process. Baking can be relaxing if you just unbend enough to have fun with it. 😉
Ok, ok, back to the cookies! So yea. Peanut butter. I used smooth PB, but if you wanted to kick it up, you could use chunky PB, or add in some roasted peanuts. Ugh that would be so good! Just try to avoid salted nuts, you don’t want to make salty cookies! That would be like crackers…which is a whole different post.
Alright, enough tangents. I’m sure by now, you’ve realized what a great idea these cookies are and are on your way to the kitchen to whip up a batch right now!
Just don’t forget to invite me when they’re done. 😁
XO,
Danielle
- 1 cup butter at room temperature
- 2 cup Brown Sugar
- 2 Large Egg
- 3 tsp pure vanilla extract
- 1 cup smooth peanut butter
- 2 cup All Purpose Flour
- 1 tsp Baking Soda
- 1 pinch Kosher Salt
- 2 cup old fashioned oats
- melted chocolate optional
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a large stand mixer, cream together the butter and sugar for 2-3 minutes.
- Add in the egg and vanilla and mix until well combined. Be sure to scrape down the sides of the bowl.
- Add the peanut butter and mix.
- Add the flour, baking soda and salt and mix until the flour is just combined.
- Remove the bowl from the stand mixer and fold in the oats.
- Using a large 1.5 inch cookie scoop, scoop 12 cookies onto each baking sheet. Bake for 14 minutes and then remove from the oven. If you don't want a chewy center, bake the cookies for about 15-16 minutes. Once the cookies are removed from the oven, let them sit on the baking sheet for a few more minutes before transferring them to a cooling rack.
- Repeat the process with any remaining dough and store the cookies in an air tight container.
