Everything Peanut Butter Oatmeal Cookies
I mixed and matched recipes to come up with this. You can customize by adding coconut, raisins, chocolate chips, and everything! My boyfriend cant get enough and he hates sweets.
I mixed and matched recipes to come up with this. You can customize by adding coconut, raisins, chocolate chips, and everything! My boyfriend cant get enough and he hates sweets.
- 2 eggs
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup butter softened
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup brown sugar
- 1 cup flour
- 1 cup granulated sugar more can be added for sweeter cookies
- 1 1/2 cups uncooked oats not instant
- 1 cup peanut butter crunchy or smooth, your choice
- 1 cup additional ingredients pecans, walnuts, chocolate chips, coconut, m&ms, raisins, mix and match
- Carbohydrate 18.0067383454638 g
- Cholesterol 29.4152083462889 mg
- Fat 7.3646679232798 g
- Fiber 0.870075021671083 g
- Protein 2.64909708425775 g
- Saturated Fat 3.7185070867886 g
- Serving Size 1 1 Serving (44g)
- Sodium 1347.63681949814 mg
- Sugar 17.1366633237927 g
- Trans Fat 0.614294125393617 g
- Calories 146 calories
Step-by-step
- Preheat oven to 350 degrees.
- Mix butter and both sugars until smooth; add eggs and vanilla, mix well. Mix flour, baking soda, cinnamon, and salt; add to egg/ sugar mixture; mix until smooth. Add oats, peanut butter, and additional ingredients.
- Spoon mixture in blobs onto an ungraded cookie sheet. Bake for 10-12 minutes on middle rack until golden brown. Let cool and enjoy!
Operating under strict pantry constraints requires utilizing shelf-stable staples like peanut butter and rolled oats to yield structured baked goods without requiring specialty shopping trips. Standard rolled oats provide structural integrity through their intact bran layers, whereas instant varieties collapse into mush due to pre-processing. Selecting old-fashioned oats ensures the finished cookie retains a distinct chew rather than a uniform, pasty interior.
Creaming softened butter with both granulated and brown sugars incorporates microscopic air pockets into the fat matrix. When exposed to the oven heat set at 350 degrees Fahrenheit, those trapped air cells expand while baking soda releases carbon dioxide upon reacting with acidic components in the brown sugar. This dual aeration prevents the dense peanut butter solids from creating a heavy brick of dough.
Freshly opened jars of peanut butter maintain an emulsion of oils and solids that behave predictably in baking formulas. Conversely, older or separated nut butters that have undergone oil migration can introduce excess moisture imbalance, altering spread during the 10 to 12 minute bake time on the middle oven rack. Monitoring the edges for a distinct golden brown hue signals the optimal moment to remove the pans before residual heat overcooks the center.
Pairing these robust cookies with a cold glass of whole milk creates a functional contrast in temperature and fat content. The dairy fat coats the palate, neutralizing the lingering roast notes of the peanut butter while the liquid hydration cuts through the dense starch of the oats.
