Oatmeal Peanut Butter Cookies
18
Servings
9
Ingredients
12
Comments
The oatmeal in these peanut butter cookies keeps the moist and chewy, not crisp like traditional peanut butter cookies.
18
Servings
9
Ingredients
12
Comments
Ingredients
- 1 cup soften Butter
- 1 cup Brown Sugar
- ¾ cups Sugar
- 1 cup Peanut Butter, Creamy
- 2 individual Egg
- 1 ½ cups Flour, All-Purpose
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1 cup Rolled Oats, Quick Cooking
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, cream butter, sugars, and peanut butter.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a bowl, cream butter, sugars, and peanut butter.
- Beat in the eggs until well blended.
- Combine the flour, baking soda, salt, and oats; stir into creamed mixture until well mixed.
- Drop by teaspoonfuls onto ungreased baking sheets about 2 inches apart.
- Bake at 350 degrees for 10 to 15 minutes or until lightly browned.
12 Comments
Join the discussionWOW!! Just made these with my 3 year old daughter and they are DELICIOUS!
Just made these. Delicious! Very light for a peanut butter cookie. I love peanut butter, but usually peanut better cookies are too dense for my taste. These are perfect. I always shape my cookies and flash freeze them before baking. Is there a reason not to?
I’ve never tried flash freezing before baking, but I see no reason why this would not work.
I made these Monday night, baked some and flash froze the rest (after shaping them). I just baked a few more of the flash frozen ones today and they turned out beautifully.Oh, and I absolutely love these! So much better than the traditional peanut butter cookies.
I was just coming back to say that flash freezing them before baking works great. I put them out on the pan while preheating the oven and they really don’t even take much longer to bake. Great cookie!
I just tasted the batter n it tastes like to much baking soda 🙁 n I followed direction.s
I’m sorry! How did they taste after baking?
Agreed. Too much baking soda 🙁
Can I ship these. Over seas. And if so how do I make sure they last?
Yes, you should be able to ship them as long as the delivery time isn’t super long. Some suggestions for packing are to layer the cookies between paper towels and then wrap with bubble wrap so they don’t break.
Can I use crunchy peanut butter and if so should I use less butter
You can definitely use crunchy peanut butter, but I would go ahead and still leave the amount of butter the same. Be sure to let us know how they turn out!