I know I haven’t been blogging a ton recently (sorry about that!), and I DEFINITELY haven’t posted a baking recipe in quite a while. For me, it’s important to keep both blogging and baking in the “I love this” category, meaning I want to do those things because I enjoy them — not because I feel obligated to do them. I guess I just haven’t felt especially inspired lately on either front.
BUT — that’s changing. Here’s a new blog post, plus a new cookie recipe to share!
I think I get especially motivated to bake this time of year. After all, there are parties to go to, Christmas decorations are up, it’s fuzzy sock season — things just feel warm and cozy, and our kitchen is begging to smell like cookies.
I wanted to make a peanut butter brownie recipe I’d found, but didn’t have powdered sugar on hand. I was set on something peanut butter at that point, and so I went on the hunt for a recipe that included peanut butter (and other ingredients I already had in my pantry). Success! This recipe looked like a winner. Quick, easy, and it would satisfy my peanut butter craving. Plus, they’re so cute and bite-sized! The perfect treat when you just need a little something sweet.
Here goes:
Oatmeal Peanut Butter Cookies
Ingredients:
- 1/2 cup (one stick) unsalted butter, at room temperature
- 1 cup brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup creamy peanut butter
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 pinch kosher salt
- 1 cup old-fashioned oats
Directions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or Silpats and set aside.
- In a stand mixer, cream together butter and sugar for 2-3 minutes.
- Add the egg and vanilla, mixing until well combined.
- Add peanut butter and mix.
- Add the flour, baking soda, and kosher salt, and mix briefly (until flour is just combined).
- Remove the bowl from the mixer and fold in the oats using a wooden spoon or spatula.
- Roll dough into small-ish balls (roughly 1 1/2 Tablespoons of dough per cookie) and place on prepared baking sheets.
- Bake for 10-12 minutes to keep cookies nice and chewy in the middle. Remove from baking sheets immediately, moving the cookies to a baking rack to cool completely.
