Peanut butter & chocolate strikes again.
These cookies are soft, chewy, peanut buttery, and full of flavor.
The first time I made them they looked like this…
I made them with oreos, pretzels, and chocolate chips, and rolled them in colored sprinkles. Why sprinkles? Because everyone loves sprinkles! They make me 🙂
Then I made a very similar cookie to bring tailgating for the UVA Homecoming football game. They looked like this:
Festive with UVA colors, of course! These have orange reeses pieces and orange and blue pretzel m&ms!
These cookies are even easy to make without a hand mixer. I melted the peanut butter and butter together, whisked in the sugar, eggs, and vanilla, and then used a wooden spoon and spatula to mix in the flour and all the mix-ins! The peanut butter helps the cookies keep their shape while baking, so it’s ok that the dough is a bit soft from everything being melted.
We all enjoyed them. You can too! Check out the recipe below.
Peanut Butter Oatmeal Cookies!
Makes about 6 dozen small-medium sized cookies.
1 1/2 cups flour
1 1/2 cups oats
2 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter
1 – 1 1/2 cups peanut butter (I use creamy. You can also use crunchy if you prefer)
1 cup light brown sugar
1 cup granulated sugar
2 tsp vanilla
Mix-ins! Choose your favorite things to add. Batch one I added 1 package of Oreos, crushed, about 1 1/2 cups crushed pretzels, and 1 12 oz bag semi sweet chocolate chips. For the UVA batch, I added about 1 1/2 cups reeses and 1 1/2 cups pretzel m&ms
1. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper. Set aside.
2. In a medium-sized bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
3. Place the butter and peanut butter in a large microwave-safe bowl. Heat in the microwave for about 1 minute, stirring after 30 seconds. You want the butter and peanut butter to be melted. If they’re not, keep heating on 10 second intervals in until they are.
4. Whisk the brown sugar and granulated sugar into the butter/peanut butter mixer. Then add in the eggs and vanilla and beat with the whisk until well combined.
5. Switch to a wooden spoon. Stir the flour mixture into the butter/sugar mixture. Add in the mix-ins and stir until everything is fully combined.
6. Using a cookie scoop or spoons, scoop the cookie dough onto the parchment lined cookie sheets, leaving at least an inch between each cookie.
7. Bake in the preheated oven for about 10 minutes, or until they just start to turn a light brown.
8. Cool for a couple minutes on the baking sheet and then remove the cookies to a wire cooling rack.