Some days you just need a cookie. Yesterday was one of those days. Unfortunately I didn’t check the weather forecast before I started baking, and it ended up being 26 degrees with a humidex in the 30’s… ew. I’m an opportunist though, so when the house was sweltering after a day of cooking and baking, I ran outside where it was starting to cool down and filled some cookies with vanilla bean ice cream. Ahhhh! Sweet relief. These aren’t your everyday peanut butter cookies – they are thin, crispy on the outside and chewy on the inside (perfect for filling, whether with ice cream or perhaps Nutella).
My PB & Oatmeal Cookies – about 5 dozen
- 1 cup butter, softened
- 1 cup brown sugar
- 3/4 cup white sugar
- 1 cup peanut butter
- 2 eggs
- 1.5 cups unbleached all-purpose flour
- 1 cup rolled oats (quick oats)
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips (optional)
In mixing bowl (or stand mixer preferably), cream butter and sugars. Add in peanut butter and continue beating until light and fluffy. Beat in eggs, one at a time, mixing in between. In another bowl, whisk together the flour, oats, baking soda and salt. Add all at once to wet ingredients and mix on low until combined. Fold in the chocolate chips by hand.
Scoop heaping teaspoons (or small cookie scoop) onto cookie sheet, well spaced as they will spread. Bake at 350 for 10-15 minutes (10 for convection, 15 for conventional). Allow to cool 5 minutes on the sheet before moving to cooling racks or you will have a mess on your hands.