Chewy Peanut Butter Oatmeal Cookies
These Peanut Butter Oatmeal Cookies will blow your mind! Tons of peanut butter flavor (actual peanuts optional) paired with some chewy oats for an amazing texture. They are so tender and totally melt in your mouth!
Originally posted June 1, 2017
What could be better than riding a dirty subway through San Francisco at midnight? Well I can think of about 500 things, the first one being a nice soft bed.
But THIS subway had awesome people on it (and hardly any crazy/scary/drunk people!). We were on our way back from seeing Hamilton (which was AMAZING of course) and started playing Heads Up on our phone. That’s where you hold the phone on your forehead so you can’t see it, it displays a word , and everyone else has to help you guess what it is.
My favorites were the songs. It would display a song title and everyone else has to hum the tune until the person figures it out. SO HARD!!! But extremely entertaining when everyone else on your train starts humming at you frantically.
It’s also great having a younger crowd help you out with all the Ke$ha songs that you’ve never heard of. Because who the heck is that. Also, look at how good they are at selfie-ing! So natural! It’s a skill guys. I’m all like, “hang on lemme bust out the double chin” and they’re like, I’m cool. Hang ten. I take selfies with strangers on the train all day long.
How to make Chewy Peanut Butter Oatmeal Cookies
This dough is insanely good.
Coooookies. I’ve been obsessed with them lately. These Peanut Butter Oatmeal cookies were my latest craving. This recipe is spot on: A big, soft, extremely chewy cookie with just the right amount of oats. I used both quick and old fashioned oats in the dough to give it great texture. The peanut butter COMES THROUGH guys. You know how sometimes peanut butter cookies aren’t peanut buttery enough? Never fear! And because they have oats in them…so they’re basically healthy. Right??
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Chewy Peanut Butter Oatmeal Cookies
- 1/2 cup butter, softened (1 stick)
- 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 & 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 alllmost 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.
Source: adapted from Allrecipes.com.
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