Peanut Butter Oatmeal Rounds

If you haven’t already picked up on the peanut butter baking theme, then maybe now you will.  My ultimate weakness is when you combine peanut butter and chocolate.  It doesn’t matter what recipe you make, when you add these two lovelies to the mix, the end result is always better. 🙂  I love experimenting with new baking recipes, but I end up drifting back to the ones containing these two ingredients.

This is a yummy recipe for an oatmeal cookie with a twist.  The peanut butter adds a little extra softness to the baked cookies as well as a hint of salt.  The original recipe calls for optional nuts added, but I prefer to add chocolate chips.  Oatmeal raisin cookies are good, but peanut butter oatmeal cookies with chocolate chips are hands down the BEST.

Mix 3/4 C. softened butter with 1/2 C. peanut butter on high speed for 30 seconds or until combined.

 

 

 

 

 

Beat in:

  • 1 C. sugar
  • 1/2 C. brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/4 C. flour

 

 

Blend in 2 C. oatmeal and 1 C. chocolate chips.

 

 

 

 

 

 

Drop by the teaspoon full onto greased cookie sheets and bake at 375 F for 10 minutes or until edges are lightly browned. (I always prepare two at a time to make the process go faster.  As soon as you pull one pan out, immediately pop the next one into the oven.  Transfer baked cookies onto a cooling rack and fill the pan again with cookie dough so it’s ready to be put into the oven.)

 

 

 

Makes about 48 cookies.

 

 

 

 

 

 

Peanut Butter Oatmeal Rounds – by Better Homes & Gardens

INGREDIENTS:

  • 3/4 C. butter, softened
  • 1/2 C. peanut butter
  • 1 C. sugar
  • 1/2 C. brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/4 C. flour
  • 2 C. oatmeal
  • 1 C. chocolate chips

DIRECTIONS:  In large bowl mix butter and peanut butter on medium to high speed about 30 seconds or until combined.  Add sugar, brown sugar, baking powder and baking soda.  Beat until combined.  Beat in remaining ingredients.  Drop dough by rounded teaspoon onto cookie sheets.  Bake at 375 degrees for 10 minutes or until edges are lightly browned.  Transfer cookies to wire rack to let cool.  Yields: 48 cookies.

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