This oatmeal cookies recipe combines two delightful ingredients: oatmeal and peanut butter. 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|
|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.
The original version of this oatmeal cookies recipe is in Cookies Cookies Cookies by Better Homes and Garden.