Peanut butter is coming to the oatmeal cookie party.
Each alone makes a wonderful cookie, but together they are the perfect duet!
Like, cue cookie angels singing with a harp good.
Simply Recipes / Wanda Abraham
It must be the soft, chewy texture of the oats paired with the salty, nutty peanut butter.
With simple ingredients and just a few steps, this recipe comes together in a snap.
3 Key Ingredients
These cookies bake up nice and thick without being overly dense.
Simply Recipes / Wanda Abraham
Cool or room temperature is best.
If the butter is too warm, the cookie will spread too much in the oven.
Aim for 64F to 68F.
Simply Recipes / Wanda Abraham
The idea of using a thermometer for cookies sounds like a terrible?
Pick up the butter.
It should be soft, but still hold its shape.
Simply Recipes / Wanda Abraham
Unsalted butter is best: confirm its unsalted butter, unless you really, really like salt.
For this recipe, I do not recommend salted butter.
In a pinch, proceed with the salted butter, but leave out the salt.
Simply Recipes / Wanda Abraham
The flour compacts when scooped with a measuring cupyoull end up with too much flour.
Properly measuring the flour is difference between dense, dry cookies and wonderfully moist and chewy cookies.
Whenever I dont do this, I end up with poorly combined dough and flat or lopsided cookies.
Simply Recipes / Wanda Abraham
Chill the dough:Chill the dough for 1 hour before baking the cookies.
It makes the biggest difference in texture.
You could bake them without chilling, but they will be denser and much thinner.
Simply Recipes / Wanda Abraham
Use a cookie scoop:This recipe calls for a 3-tablespoon cookie scoop to form the dough.
A regular ice cream scoop also does the trick!
It will be tempting to eat one right away (I know), but they will fall apart!
Simply Recipes / Wanda Abraham
The cookies need time to properly set and prepare themselves to be eaten.
Scoop the dough on a baking sheet and freeze it until solid.
Transfer the frozen cookie dough into a freezer bag.
Simply Recipes / Wanda Abraham
The unbaked cookies will last in the freezer for up to 3 months.
There is no need to thaw the cookie dough before baking.
Just add a couple of extra minutes to the baking time.
Simply Recipes / Wanda Abraham
Beat on medium-high speed for 2 minutes.
Dont skip this step!
Mix for 1 minute more, until fully combined and creamy.
Simply Recipes / Wanda Abraham
The mixture should be smooth, fluffy, and lighter in color.
you’re free to also do this in a large bowl using a hand mixer.
Scrape the bottom and sides of the bowl again.
With the mixer running on medium-high, add the vanilla.
Again, stop the mixer and scrape down the bottom and sides of the bowl between each egg.
Beat for 30 seconds more, until fully combined and fluffy.
With the mixer running on low,add the dry ingredients a little at a time.
Beat the batter for 10 more seconds or longer until the batter is fully combined.
The dough should be light in color and not overly dense.
I was able to fit 8 cookies on a 9x13-inch baking sheet.
Youll get about 24 cookies.
Transfer them onto your baking sheet when youre ready to bake them.
Refrigerate the scooped cookie dough for 1 hour.
Do this when there are 20 minutes left to chill the cookies.
Set the oven rack to the center.
Remove the cookies from the refrigerator and bake them for 14 minutes, until golden brown.
Transfer the baking sheet onto a wire rack.
Allow the cookies to cool completely before enjoying them.
Store the cooled cookies in an airtight container for up to 3 days.
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