Peanut Butter Cookie Recipe
Disclaimer: These are dangerously good. After consuming obscene amounts of these, I was honestly sorry I had made them and I’ll probably only bake these again if they’re for someone else’s enjoyment. So here’s the recipe. Bake at your own risk.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light brown sugar
- 3/4 cup white sugar
- 1 cup creamy peanut butter
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup quick cooking oats
Directions
- Preheat oven to 350 degrees* F.
- In a large bowl cream the butter using a hand mixer or stand mixer.
- Add light brown sugar, white sugar and peanut butter until smooth.
- Beat in the eggs until combined.
- Add flour, baking soda and salt.
- Mix in the oats until dough is smooth.
- Spoon onto an ungreased nonstick cookie sheet.
- Bake each sheet for 10 minutes. Cookies may look undercooked, but they will brown more as they cool.
- Transfer to cooling rack after 5-10 minutes.
- Enjoy! Store leftovers (if you have any!) in an airtight container. Recipe yields 3-4 dozen.
* The best baking tool you can buy is an oven thermometer. They cost only a few dollars and can be found wherever kitchen gadgets are sold. Most oven knobs are inaccurate. My oven, for example always goes 50 degrees higher than I set it. Knowing this, I set the knob to 300 degrees F when I need 350 degrees F. For better baking of cookies, cakes, cupcakes, pies and everything else, get a thermometer to ensure accurate baking and cooking temperatures.
