Oatmeal Peanut Butter Cookies

This recipe came from a need to bring something to a party. Chocolate chip cookies work year-round, and I usually go with the recipe on the back of the bag of chocolate chips - except I didn't make sure I had all the ingredients before jumping right in.


After discovering that I didn't have any chocolate chips, I added oats to transform them into oatmeal raisin cookies - but realized I didn't have raisins. It felt like a poorly written sitcom.

Luckily, I had some peanut butter lying around that could add to the flavor profile of this cookie so it had more substance. The cookies went over pretty well at the gathering I brought them to; hopefully, you have the same success with them!

Ingredients:

2 sticks butter                                                        1 3/4 cups flour

3/4 cup sugar                                                         1 tsp salt

3/4 cup brown sugar                                              1 tsp baking powder

1 egg                                                                     1 cup uncooked oats

1 tsp vanilla extract                                                3/4 cup peanut butter

1 tsp cinnamon

Combine the salt, cinnamon, baking powder, oats, and flour in a bowl. Set aside.

Cream the butter, white sugar, and brown sugar in a large mixing bowl until they become a smooth, blended texture.

Add the egg, and continue mixing until it combines.

Slowly add the dry ingredient mixture you set aside (cinnamon, flour, oats, etc).

Fold in the peanut butter with a rubber spatula ensuring that the peanut-buttery goodness is thoroughly mixed in.

Place 2 tbsp of cookie dough on a sprayed cookie sheet at least one inch apart.

Bake at 375 degrees for 10 minutes, or until golden brown.

They work really well in the freezer, so go ahead and make a batch, divide them up into a couple of containers, and then you have fresh baked cookies for months!

Tell me what you think! I'd love to hear from you.