- 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
- 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.
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!
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.
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. 😉
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!