Peanut Butter Oatmeal Cookies
Peanut butter oatmeal cookies that don't disappoint. Salty and sweet with crispy edges and chewy centers, they're the perfect bite!
Servings 14 large cookies approx.
Ingredients
- 1/2 cup/113.4 grams/1 stick unsalted butter, softed
- 1/2 cup (95 grams) butter-flavored Crisco
- 1 cup (180) brown sugar (dark or light)
- 3/4 cup (150 grams) white sugar
- 1 cup (250 grams) peanut butter (chunky or creamy)
- 2 eggs room temperature
- 1 teaspoon vanilla
- 1 1/2 cups (180 grams) all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups (135 grams) old-fashioned oats
Instructions
- In a large bowl or stand mixer, cream the butter, Crisco, and brown sugar for 5 minutes, scraping the sides and bottom.
- Add 2 eggs and vanilla. Beat well, scraping sides and bottom.
- Mix flour, baking soda, and salt.
- On low, add in the dry ingredients and mix until just until the combined.
- Add the oats. Stir until incorporated but do not over mix.
- Cover the bowl and chill the dough in the fridge for 1-3 hours (or overnight).
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Scoop the cookies into round balls and place on the prepared baking sheets, leaving 2 inches in between cookies.
- Bake for 10-12 minutes, or until the cookies are lightly browned around the edges, but still soft in the middle. Be careful not to overbake.
- Remove cookies from oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.
Notes
- Prep time is approximate.
- Once completely cooled, cookies can be stored in an airtight container at room temperature for up to 5 days.
- To ensure they remain soft add an uncooked flour tortilla on the top and bottom of the cookies.