Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal CookiesEveryone loves peanut butter cookies.  At least, all normal human beings (it’s true, you can’t be normal if you don’t like peanut butter) love them.  Being aware of this fact, I figured it was high time for me to whip up a batch of these bad boys.  Lucky for me, and my little guinea piggies, these came out great on the first try.  I didn’t even really change much to compensate for altitude.  Cookie recipes don’t seem to need much altering, which is nice.  Still, we can all rest easier now that we  know this recipe has been tested and piggie-approved at 5,280 feet.

If you decide to make these, and I really think you should, be sure not to over-bake them.  Take ‘em out when they still look a little undercooked in the middle to ensure you get soft, chewy cookies.  Personally, I don’t mind a crisp cookie sometimes…but my husband, the ever-loyal king of the guinea pigs and absolute love of my life, has a wholly different perspective on that topic.  I won’t go into it here, but let’s just say he has very strong opinions.  I’m sure he’ll share them with you if you ask…and then he’ll probably also tell you about how every cookie should be treated to protect the overall long-term good of the entire batch…and of course how these cookies should be allowed to band together in order to uphold these rights.

1 c Butter, softened
3/4 c Sugar
3/4 c Brown Sugar
1 c Crunchy Peanut Butter
2 Eggs
1 tsp Vanilla Extract
1/2 tsp Almond Extract
1 1/2 c Flour
2 tsp Baking Soda
1/2 tsp Salt
1 1/2 c Oats
Additional Sugar, for rolling

Preheat oven to 350. Cream together the butter and sugars. Add peanut butter, then eggs, one at a time, and vanilla and almond extracts. Stir just until incorporated. In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add these combined dry ingredients to the butter mixture, mixing just until well-combined. Stir in the oats.

Use your impeccably clean hands to roll the dough into heaping tablespoon-ish-sized balls. Coat these in the additional sugar (you know, the sugar in that bowl you were wise to have at the ready even though I didn’t tell you to–yeah, that one.). Place the balls on ungreased cookie sheets (uh, definitely don’t recruit your husband’s help on this step–trust me), then squash them a bit with the palm of your hand. This is my favorite part–it’s like that game they used to have at the arcades where the little alligators would pop up from the holes and you’d have to hit them back down with the little foam mallet…yeah.

So anyway, bake the cookies for about 10 minutes, just until the edges start to brown; remember, you want them to still look underdone in the middle. Let them rest for a couple of minutes on the cookie sheets, then transfer them to wire racks to cool completely.

Yield: About 50 cookies

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2 Responses to Peanut Butter Oatmeal Cookies

  1. Michelle says:

    Seriously these are the BEST COOKIE EVER!!!!!
    We added Chocolate chips and crushed peanuts since we didn’t have any crunchy peanut butter. I’m going to try butterscotch chips the next time.
    Thank you for posting this!

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