This is our favorite peanut butter cookie. Moist and perfectly balanced with oatmeal. The texture and consistency is absolutely perfect. They flatten nicely while baking and stack just right.
Oatmeal Peanut Butter Cookies
1 cup butter
1 cup packed brown sugar
¾ cup white sugar
1 cup peanut butter
2 eggs
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats
1 cup packed brown sugar
¾ cup white sugar
1 cup peanut butter
2 eggs
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats
Preheat oven to 350 degrees.
In a large bowl, cream together butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined.
In a large bowl, cream together butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined.
The dough is a soft blended dough. Not your typical peanut butter cookie dough. You will need to drop using a tablespoon or a medium cookie scoop instead of rolling out into balls.
Bake for 10 to 12 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool 5 minutes before transferring to a rack and store in an airtight container.
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