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Oatmeal Peanut Butter Cookies – 101 Cookbooks

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This is a peanut butter cookie flecked with oatmeal and baked until golden. A cookie for the peanut butter lovers out there. Anchored squarely in the PBC zone, the oatmeal is an accent. A hearty, chewy bonus ingredient that levels up a classic cookie. Toasted at the edges, soft and fudgy textured in the center, they’re a peanuty dream. Especially dunked in coffee.
Oatmeal Peanut Butter Cookies: Ingredients
A few notes related to the ingredients in these cookies. The ingredients are all quite straight-forward, and you might have them in your pantry currently.

Peanut Butter: For these cookies, my preference is all-natural peanut butter. I go into more detail down below. That said, if you already have peanut butter on hand, use it! One peanut butter I grab when I see it is this one (not sponsored, just a fan). It’s dark roasted, organic, made simply with roasted peanuts and a bit of salt, with good flavor. Note that it isn’t the “no-stir” variety.
Brown Sugar: You can use whatever brown sugar you have on hand to make these cookies. The cookies you see pictured here were made with light brown sugar, but I often make them with dark brown sugar.
Peanuts: This recipe doubles down on the peanuts, it’s all about the peanut flavor. In addition to the peanut butter, you’ll add about a cup of well-chopped peanuts. Use whatever peanuts you like to snack on.
Oatmeal: Look for old-fashioned rolled oats. Not instant oats.

Can I use Natural Peanut Butter in Peanut Butter Cookies?
Yes, you can absolutely use natural peanut butter in this cookie dough. The cookies you see pictured here were made with natural peanut butter. If you aren’t sure what type of peanut butter you have, check the ingredient list on the back of your jar. I like to see peanuts, and maybe a bit of salt. In contrast, a lot of peanut butter cookie recipes will suggest using more processed peanut butter. The ingredient list for these types of peanut butters will often have added sugars, oils, and/or stabilizers. That said, use what you have. With a more processed p.b. the texture of your cookies might a bit more fudgy, and with the natural peanut butter it’s sometimes a shade more crumbly.

The Key:  I’ve found the key to using natural peanut butter is stirring it until it is well blended and completely uniform.

Oatmeal Peanut Butter Cookies: The Technique
Simple to make, these cookies are a basic drop cookie.

Mix the wet ingredients:  Cream the butter, sugar, and peanut butter in an electric mixer. Add the eggs and vanilla.
Dry ingredients: Whisk together the flour, baking soda, baking powder, and salt. Add in stages to the wet ingredients. Stir in the peanuts and oats by hand (above).
Shape: Scoop the dough onto a baking sheet and chill for 30 minutes.
Criss-cross: Press the tops of each cookie with the tines of a fork twice, in a grid design (above).
Bake: Put the cookies in the oven, bake and then cool.

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