I was craving a peanut butter cookie. My very favorite recipe is one that is in an old community cookbook that I have. Really old. Ok, so not as old as me, but still old. I love that recipe so much I blogged it twice. 🙂
I am definitely not my father's daughter when it comes to peanut butter. Dad, he hates it. Me, I love it. I remember my boys getting a kick out of getting Poppa to eat something and then giggled their little heads off because after he ate it they told them there was peanut butter in it. lol I wish you could all see it in my head the way I do, because those little boys were the most adorable little buggers and THEY are their mother's son and grandfather's boys for sure with their little impishness.
My craving took me to allrecipes.com where I found a recipe for Peanut Butter Oatmeal Cookies. One of my all-time favorite allrecipe reviewer's and online friend Grannyloohoo had a review right on the main recipe page for the cookie. She mentioned something about adding almond extract and being the almond fan I was, I decided to try it. That was the best idea ever! You should definitely make this cookie if your in a peanut butter mood...this is one yummy cookie!
Peanut Butter Oatmeal Cookies
Author:
Prep time:
Cook time:
Total time:
Serves: 4 dozen
Ingredients
- Ingredients:
- ½ cup unsalted butter, softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¾ cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup all purpose flour
- 1 cup whole oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup peanut butter chips
Instructions
- Preheat oven to 375 degrees.
- In large mixing bowl, or kitchen aid bowl with paddle attachment, mix together the butter, peanut butter, and sugars until creamy. Add in the egg and vanilla and stir to combine.
- In a separate bowl, combine the flour, baking soda, and salt. Stir into the peanut butter mixture until combined. Add the oatmeal and peanut butter chips and stir until incorporated together.
- Drop by tablespoons (I use a small cookie scoop) onto a cookie sheet lined with parchment paper. Bake 8-12 minutes (8 minutes is the suggested time in the AR recipe, but I had to bake mine for 12 minutes or they would have been under cooked for me). Cool on cookie rack. Store in airtight container.
Notes
Note: day of baking the cookies are slightly chewy on the inside, however, after sitting for a day they got crunchier. Even Grumpy didn't mind this and he doesn't care for crunchy cookies!
honeyb
Mmm, I love pb, too. I might have to try to make these similar but GF and sugar free. The other day I made "brown" sugar with a little coconut sugar and some molasses. Need to try it in cookies.
honeyb
I'll be interested in how they turn out Katrina. So many of your new creations are looking delicious!
Jersey Girl Cooks
Mmmmnn, I love how you made a thick sturdy PB cookie. Will have to try them for my kids.
honeyb
They are a very sturdy cookie Lisa. I like the oatmeal addition, makes if "feel" healthier. 😉
Renee P
these look great! I bet they'd be good with chocolate chips too! I don't think I've ever met a peanut butter cookie I didn't like. The almond extract is an interesting twist.
Mary Ellen
These look so good. I don't think I have ever added oats to a peanut butter cookie before but is sounds delicious!