I have fond memmories of making peanut butter cookies with my mom. I think I may have gotten a little burnt out on them at some point though, because although I remember liking making them (particularly the part where I got to squish them flat with a fork) I don't ever remember really loving them. Weird. I liked them ok...but they were never my fave. Oatmeal raisin cookies were my all time favorite. Particularly the ones my Grandma Birchard used to make with me. They were AWESOME! And they were relatively diabetic friendly, so she could eat them with me too.
So, why am I posting about a cookie I just told you wasn't my favorite? Because THESE cookies have reached a tie with my all-time favorite! I can't decide which I like best now! Crazy. And yummy. And my oldest, who seemed to share my opinion of peanut butter cookies, also loves these. So its not just me.
Sooo, without further ado:
Mix the flour (not shown because I buy 25 lbs. at a time) baking soda, baking powder and salt in a small (or medium if your doubling the recipe like me) bowl.
In another, larger, bowl cream the butters and sugars till light and fluffy. This part always looks so yummy already! All smooth and creamy.
Add eggs and vanilla. You could easily do this with a stand mixer, like the recipe insinuates, but I did this all by hand.
This is my interpretation of stirring in the dry ingredients till "just incorporated". They are pretty well mixed in but not completely, you can still see some of the flour mixture.
Add the oats and stir till its evenly combined. And taste, because I firmly believe that you can't know if its gonna be a good cookie unless you tase the dough! Personal opinion there, of course. And you can give me all the lectures about raw eggs and salmonilla (spelling?) but I've been taste-testing raw cookie dough since I can remember and haven't gotten sick from it yet!
Roll into even sized balls. I used a tablespoon for this part and, although my recipe doesn't actuall say to, I lightly spray my cookie sheet with cooking spray. I also dip both my tablespoon and my hands into that bowl of warm water, so that the dough doesn't stick to my hands as much. Of course, this could be completely unnecessary if you have an appropriate sized cookie scoop, but I do not. You do need to space them far enough apart though. Don't overcrowd because these DO spread quite a bit.
Bake 10-15 minutes until just barely golden brown around the edges. They will be soft and almost doughy, and slightly puffy when you first take them out. THAT IS NORMAL! Do NOT overbake these! As they cool (and I highly recommend you allow them to cool a few min on the cookie sheet) they will "set" and flatten out a little. In the end you end up with a delicious, lightly crispy, cookie.
See?
*Note: These were originally intended to be sandwich cookies, but I'm not patient enough for that extra step. In my head I keep telling myself "next time I WILL make the filling and make these the way they were intended" But I never get around to it.
Peanut Butter Oatmeal Cookies
slightly adapted from annies-eats.com
3/4 c. flour
1/2 tsp. baking soda
1/4 tsp baking powder
1/2 tsp. salt
8 TB. unsalted butter, softened
1/2 c. creamy peanut butter
1/2 c. granulated sugar
1/2 c. light brown sugar
1 large egg
1 tsp. vanilla
1 c. oats
In small bowl combine flour, soda, baking powder and salt. In large bowl of stand mixer cream together butter, peanut butter and both sugars till light and fluffy. Add egg and vanilla and mix till combined. Add dry ingredients and mix on low speed until just combined. Stir in oats till fully and evenly combined. Roll into evenly portioned balls and place on cookie sheet a couple inches apart. Bake in oven preheated to 350 degrees for 10-15 minutes.
Pean
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