Peanut Butter Oatmeal Cookies
|
Two delightfully great tastes complement each other so well in these amazing peanut butter oatmeal cookies. Adding chopped peanuts or semisweet chocolate chips is strictly optional.
I substituted honey for brown sugar and reduced the amount of liquid accordingly. Theoretically, I could do this substitution one for one by weight.
However, I only used ¼ cup of honey because honey is much too sweet compared to sugar. Besides, add a cup of semisweet chocolate chips to the dough provides another source of sweeteners.
To reduce the amount of liquid, I used 1 whole egg and 1 yolk instead of 2 whole eggs.
Do experiment with these ingredients to discover a taste that can best satisfy your palate.
| Unsalted butter, softened | ½ cup or 1 stick |
| Smooth or chunky peanut butter | ½ cup |
| All purpose flour | 1¼ cups |
| Granulated sugar | 1/2 cup |
| Brown sugar, firmly packed | ½ cup |
| OR | |
| Honey | ¼ cup |
| Eggs | 2 large, whole |
| OR if use honey | 1 whole and 1 yolk, large |
| Baking powder | 1 tsp |
| Vanilla extract | 1 tsp |
| Baking soda | 1 tsp |
| Rolled oats | 2 cups |
| Chopped peanuts or semisweet chocolate chips | 1 cup |
- Preheat oven to 375 degrees Fahrenheit and line cookie sheets with parchment paper.
- Beat softened butter and peanut butter together until combined.
- Combine half of the flour into this mixture.
- Add sugar, brown sugar or honey, eggs, baking powder, vanilla extract, baking soda, and mix thoroughly.
- Gently stir in the remaining flour.
- Fold in rolled oats, chopped peanuts or semisweet chocolate chips.
- Drop dough by teaspoonfuls onto prepared cookie sheets, spacing about 2-inches apart.
- Bake for about 10 minutes or until edges are lightly browned.
- Move to wire rack and cool completely.
- This recipe for peanut butter oatmeal cookies yields about 30 cookies.
Original recipe for these delicious peanut butter oatmeal cookies is in Cookies Cookies Cookies by Better Homes and Garden.
