Peanut Butter Oatmeal Cookies
Recipe: #10010
July 06, 2013
Categories: Desserts, Cookies, Dropped, Oats, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, New Years, Picnic Potluck, Valentine's Day, Oven Bake, Kid's Lunches, Flour, Chocolate, more
"Seriously this is the BEST cookie recipe you will ever make!"
Original is 40 servings
Ingredients
Nutritional
- Serving Size: 1 (35.6 g)
- Calories 164.2
- Total Fat - 10.4 g
- Saturated Fat - 6.3 g
- Cholesterol - 29.5 mg
- Sodium - 122.5 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 1.4 g
- Sugars - 10.1 g
- Protein - 2 g
- Calcium - 27.6 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a bowl with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
Step 2
In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips or peanuts and oats.
Step 3
Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheet. With a lightly floured fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick.
Step 4
Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); if baking more than one pan at a time, switch pan positions halfway through baking.
Step 5
Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
Tips
No special items needed.
0 Reviews
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