Peanut Butter Oatmeal Cookies

There’s nothing better than a soft, warm cookie straight from the oven. Now these aren’t your normal, everyday run of the mill Peanut Butter Oatmeal Cookie, they are special! With the mixture of two kinds of oats, peanut butter and nuts, they are extra special!

Like most of the cookies that I bake, these are just slightly under baked, and they turn out soft, and oh so good!

The recipe is pretty typical with flour, sugar, salt, baking soda and butter. Begin by combining peanut butter and nuts in the food processor until smooth.

Then in a mixing bowl, continue with the normal cookie ingredients – butter, brown and white sugars are beat until fluffy, then the peanut butter mixture and vanilla are added.

Then the egg is added, and the dry ingredients. Last comes the 2 kinds of oats, giving the cookie softness and different textures.

Do you have a Peanut Butter lover in your home? Here are 4 scrumptious recipes!

Peanut Butter & Jelly Sandwich Cookies | Peanut Butter Cup Bars

Peanut Butter & Jelly Krispy Treats | Peanut Butter Swirl Bars

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Peanut Butter Oatmeal Cookies Recipe

Yield: 3

Prep Time: 10 minutes

Cook Time: 11 minutes

Total Time: 21 minutes

A delicious cookie, that you could even have for breakfast with the added protein from the peanut butter, nuts and oats.

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Ingredients

• 1/3 cup peanut butter
• 1/3 cup nuts, chopped {I used walnuts, the recipe called for pecans, either are great}
• 3/4 cup flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 1/2 cup {1 stick} butter, room temp
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup old fashioned oats
• 1/4 cup quick cooking oats

Instructions

1. Combine peanut butter and chopped nuts in the food processor and mix until almost smooth
2. In a small bowl, whisk together flour, baking soda and salt, set aside
3. In a large bowl, beat together butter and both sugars until light and fluffy
4. Add peanut butter mixture and vanilla, beat to blend well
5. Beat in egg
6. Add dry ingredients, mix well
7. Add oats, mix well
8. Beat well for another minute
9. Cover with plastic and place in fridge for at least an hour
10. Preheat oven to 350 degrees
11. Spray a cookie sheet with non-stick cooking spray
12. Drop dough by spoon or use a small cookie dough scoop
13. Bake for 7 minutes, and then turn the pan
14. Continue baking for 2-4 minutes more
15. If you want a soft cookie, slightly under bake them {9 minutes} if you like a crisp cookie, bake them for 11 minutes. For the soft cookies, they will look a little doughy in the middle, but don't worry, they continue baking a bit after you remove them from the oven.

Recipe adapted from Epicurious