Monday, November 11, 2013

Peanut Butter Oatmeal Cookies

Believe it or not, I needed a break from chocolate. This recipe from Two Peas and Their Pod had everything I was looking for- slightly chewy, texture from the oatmeal, and not overly peanut buttery. The original recipe included filling, and I skipped that portion today.


3/4 cup all-purpose flour 
1/2 teaspoon baking soda 
1/4 teaspoon baking powder 
1/2 teaspoon salt 
1/2 cup unsalted butter at room temperature
1/2 cup creamy peanut butter 
1/2 cup granulated sugar 
1/2 cup packed light brown sugar 
1 large egg 
1 teaspoon vanilla extract 
1 cup quick-cooking oats 

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
In a small bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract. Mix until combined. With the mixer on low speed, slowly add the dry ingredients, mixing just until combined. Finally, add the oats and mix until just combined.
Take about 1 tablespoon of dough and roll into a cookie ball. Place on prepared baking sheet, leaving about 2 inches between the cookies. Bake for 10-12 minutes, or until the cookies are slightly golden and the edges are set. Let the cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely.
Yields 2 dozen

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