A while back I got this big idea to make some peanut butter oatmeal chocolate chip cookies with brown butter and whole other slew of delicious things.
Turns out you can only fit so much into a cookie before there's so much in it that it doesn't even turn out. Learned that one the hard way.
But I took life, ran with it, ended up with these bars that are one of my favorite things, and came up with these cookies, proving that the third time can be the charm.
Normally, I'm not a huge "plain" peanut butter cookie fan, but I adore these cookies. I haven't ever had a peanut butter cookie like them.
These cookies are some of the softest and chewiest cookies I have ever made! They're not the kind of cookies that are soft just out of the oven or only one day later. No, they stay soft and chewy for days (when kept in an airtight container, of course)! They're pretty thick cookie - not too thin - and have oatmeal in them, which is an added texture that I've grown to love.
If you're looking for a new peanut butter cookie recipe, I dare you to give this one a try!
Peanut Butter Oatmeal Cookies
1/2 cup butter, softened to room temperature
2/3 cup peanut butter (I recommend using all natural peanut butter)
1/2 cup. light brown sugar
1/4 cup granulated sugar
1 tsp. vanilla
1/4 tsp. baking soda
1 cup flour
1/2 cup oatmeal
5-6 T. granulated sugar
Preheat the oven to 350º.
In a mixing bowl, cream together the butter and peanut butter. Add in the brown sugar and 1/4 cup of granulated sugar. Mix until combined. Add in the egg.
In a small bowl, whisk together the baking soda, flour, and oatmeal. Gradually add into the butter mixture.
In a small bowl, pour the remaining sugar. Scoop 1 T. of dough, roll into a ball, and roll in the sugar. Place on a cookie sheet lined with parchment paper and press down to a 1/2 inch thickness. Repeat with the remaining dough, leaving 1 inch between each on the pan.
Bake for 7-8 minutes. The cookies will puff up and be a light tan color. Cool for a minute on the pan before removing to cool completely.