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Thursday, June 2, 2016

Almond-y Peanut Butter Oatmeal Cookies

"A delicious coordination of several other peanut butter cookie recipes - the best ones I've made so far! This makes lots of cookies, so it's a great recipe for parties!"

PREP 15 mins 
COOK 15 mins 
READY IN 30 mins


Original recipe makes 48 cookies

1 3/4 cups all-purpose flour [245 g]
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups peanut butter [333 g]
1 cup butter, cut into small chunks 
3/4 cup white sugar  [75 g]
3/4 cup packed brown sugar [165 g]
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 1/2 cups quick-cooking oats [130 g]


1.Preheat oven to 350 degrees F (175 degrees C).

2.Sift flour, baking soda, and salt together in a bowl.

3.Beat peanut butter, butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter, beating well before adding next egg; mix in vanilla extract and almond extract.

4.Slowly stir flour mixture into creamed butter mixture until fully incorporated; fold in oats using a wooden spoon. Roll dough into 1-inch balls and arrange 1-inch apart on a baking sheet. Press a fork into each cookie if desired.

5.Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.

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