Fantastic soft, peanut-buttery Peanut Butter Oatmeal Cookies that everybody will like, plus instructions for freezing the dough later on.
If it’s combine in the kitchen area kind of day, and you’re feeling like smooshing two great things together to create something better still, you actually can’t fail with Peanut Butter Oatmeal Cookies.
If you’ve didn’t have one before, you’re in luck, because they’re the right cookie hybrid. All of the satisfying, wealthy peanut-buttery flavor of the good peanut butter cookie and also the bendy, soft texture and crispy edges of the oatmeal cookie.
They’re addicting as hell.
Plus (a minimum of within California) this isn’t a cookie the thing is every single day, which means you show to the office, or perhaps a party, or perhaps a family dinner having a plate of those, and individuals will always be excited to obtain something quite different and new.
This recipe can make two-dozen large cookies (donrrrt worry small-batch buddies, I’ve got a small-batch form of these on the website). They’re ideal for gifting, so that as I pointed out above, parties, but, should you don’t seem like discussing, you will find instructions below for freezing baked cookies and dough so that you can fill up your freezer later on.
In either case, you need to certainly make these a few days ago.
Bonus: they’re quite simple.
Peanut Butter oatmeal cookies are created together with your standard peanut butter cookie ingredients (butter, peanut butter, sugar, etc.,), plus oatmeal. (Scroll lower towards the recipe card for that full printable recipe.)
You may make them all-in-one bowl, and also the cookie dough all comes together in three easy steps:
- Cream softened butter, peanut butter, and sugars.
- Beat within the eggs and vanilla.
- Stir within the flour, oatmeal, sodium bicarbonate, and salt.
Not new or difficult. You want to make sure your butter is correctly softened to begin (you ought to be easily in a position to squish it together with your finger, however the butter should hold its shape round the indentation). Butter that’s freezing is going to be hard to mix, as well as your dough may finish up too dry.
And due to the quantity of dough this recipe makes, I favor to really make it inside a stand mixer for convenience, but use a hands-held electric mixer or muscle power along with a whisk, as well as your cookies can come out equally well.
This recipe requires quick-prepare oatmeal (Also known as instant or minute oatmeal). They are folded oatmeal which have been processed into smaller sized, thinner pieces so that they prepare more rapidly. Using quick-cooked oatmeal provides you with a less “oaty” cookie. You’ll get lots of texture, however your peanut butter oat cookies aren’t likely to taste just like a granola bar.
Should you normally keep old-fashioned/folded oatmeal on hands, no problem. You may either embrace the additional texture and employ them out of the box or place 2 glasses of oatmeal to your mixer, pulse until the majority of the oatmeal happen to be reduce smaller sized pieces and measure out 1 1/2 glasses of the processed oatmeal to make use of within the cookies.
Don’t use steel-cut oatmeal. Not good may come of this.
Freezing Baked Cookies: To freeze baked cookies, awesome completely, transfer to some freezer bag, and store within the freezer for approximately 2 several weeks. When you’re prepared to eat one, you are able to defrost the cookie around the counter for ten to fifteen minutes or simply eat it frozen.
Frozen cookies are surprisingly refreshing on the hot day.
Freezing Cookie Dough: To freeze the cookie dough, shape into balls and put on the plate or tray which will easily fit in your freezer until dough is frozen solid. Transfer frozen dough to some freezer bag and store within the freezer for approximately two to three several weeks.
Baking Frozen Dough: Frozen cookie dough will go from the freezer towards the oven. Bake on the parchment paper or silicone baking pad-lined baking sheet at 350°F for 13 to 16 minutes, until the top cookie/s looks set and bottom edges are gently browned.