You know what time it is...it's Oatmeal Cookie time! This month (just under the wire!), my dad's oatmeal cookie of the month is a Peanut Butter Oatmeal Cookie.
These cookies are lighter than you might think, even though they're pretty large in size. Quick-1 Minute Oats make these less craggy and more evenly textured than oatmeal cookies made with regular rolled oats. A little chewy, slightly crispy on the edges...these are perfect with a glass of milk...or sandwiched around some ice cream.
I hesitate to tell you how many cookies this recipe makes because then my dad will know how many we ate before shipping them. ;) Ok...you'll get about 3 dozen cookies from one batch. (If you aren't tempted by cookie dough like I am, maybe more.)
Peanut Butter Oatmeal Cookies
{makes approximately 36 cookies}1 cup salted butter, room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon kosher salt
3/4 teaspoon baking soda
2 eggs
2 cups creamy peanut butter (I used Simply Jif)
2 cups quick-cook oats
1 cup unbleached, all-purpose flour
Preheat oven to 325. Line 2 cookie sheets with parchment paper.
In a large bowl of an electric mixer, cream together the butter and sugars. Beat in the corn syrup, vanilla, salt, and baking soda. Mix in the eggs, one at a time, until well combined. Scrape the bottom and sides of bowl as needed. Mix in the peanut butter until well incorporated.
Stir in the oats and flours, making sure to distribute throughout the dough.
Use a 2-tablespoon cookie scoop to dollop onto the prepared sheets. Bake for 17 minutes, or until done. Remove to a wire cooling rack to cool completely.
Here are the other oatmeal cookies so far in Dad's year of oatmeal cookies:
- January: Oatmeal Bourbon Raisin Cookies
- February: Crunchy Oatmeal Raisin Cookies
Peanut butter & oatmeal...why didn't I think of this earlier?
