Does anyone have a recipe for peanut butter oatmeal cookies?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
AntoniaJames is a trusted source on Bread/Baking.
There is at least one such recipe on this site, but this one, with chocolate chips, instantly became a family favorite here. It's from the back of Trader Joe's old fashioned oats.
I've considerably edited it, so I doubt there are any copyright issues:
¼ cup butter, room temperature
¾ cup sugar
¾ cup brown sugar
1 teaspoon vanilla
1 ¼ teaspoon baking soda
1 cup (254 grams) peanut butter
3 cups (240 grams) rolled oats
½ cup sunflower seeds or chopped walnuts
6 ounces chocolate chips
Heat oven to 350 degrees.
In a large bowl, combine sugar, brown sugar and butter; beat until creamy.
Add eggs, vanilla and baking soda; mix well.
Add peanut butter and beat to combine.
Stir in remaining ingredients.
Place spoonfuls of dough on lightly greased cookie sheets 2” apart.
Bake 10-12 minutes until lightly browned around the edges.
Remove from the oven, let cool for about 2 minutes on the cookie sheet, and then place on a wire rack until completely cool.
Adapted from a recipe on the bag of Trader Joe’s rolled oats: “Gluten Free Oatmeal Cookie Recipe”
http://joythebaker.com... She has some fun and unique recipes.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I strongly suggest adding sea salt or kosher salt to this recipe. Add salt to taste or start with 3/4 teaspoon.
I would also suggest a different order for mixing:
cream butter & sugars, add salt & vanilla extract, cream in peanut butter. Add eggs, one at a time, mixing well after each addition.
In another bowl add all your dries and stir to make an evenly distributed mixture.
Add all dries to sugary-butter mixture JUST until combined.
IF you plan on baking the cookies any number of days after you make the batter, add an extra egg to the batter - oats are notioriously thirsty and make for a drier cookie, but a more tender oat, once mixed.
If you plan on adding sunflower seeds or walnuts or peanuts, please toast them in a low oven first (300F for at least 10 minutes), because a raw nut in a baked good is a terrible thing.
Thank you all! I made the cookies and have been enjoying them over the past few days. I did use sunflower seeds, but need to mention that not only is a raw nut in a baked good a terrible thing, but so is an old nut. Next time, I won't be using sunflower seeds past their prime. Also, I'll definitely add the extra egg next time and let the batter sit. I only used 2 eggs, and baked the cookies immediately after mixing. While still yummy, they are a bit too dry. Again, thank you!!!
Please enter a valid email address.
Well played. You deserve a cookie.
Make This Spinach Pasta Now
Check Out the Best of Our Shop
A Fresh Way to Pop the Question
Bottle Grinders, Back in Stock
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.