I swore off baking. Well, I tried to swear off baking. But then, you find a recipe that just begs you to make it. The way it follows you and sticks in your brain, it might as well be throwing fluffy oodles of puppy love your way. Who am I to say no to that?
This recipe was a begger. It wouldn’t let me go. I had to abide.
All I can say is this recipe might beg, but it’s for good reason. Make these. Make these now. If you weren’t a believer that peanut butter and chocolate should live in a cozy little house together, you’re about to be. You’re welcome. Or. I’m sorry.
Double Peanut Butter Oatmeal Cookies
Kitchen Magpie
1 ½ cups cups old-fashioned rolled oats
¼ cup of flour
½ teaspoon baking soda
1 cup packed light-brown sugar
½ cup margarine or butter
¼ cup natural peanut butter
1 large eggs
1 teaspoon pure vanilla extract
1 cup salted whole peanuts
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees.
Mix the oats, flour and baking soda together in a small bowl and set aside.
Take the sugar, butter, and peanut butter and mix until the mixture is pale and fluffy, then add in the eggs and vanilla then mix until combined. Add the oat mixture and mix until just combined, then it’s time for the peanuts and chocolate chips!
Drop by large tablespoon onto a parchment lined sheet (don’t crowd them..they spread). Bake cookies until golden brown , about 9-11 minutes. You want to let them be slightly underbaked and then cool them on the sheets completely.
**If you don’t cool them on the sheets they WILL fall apart! My first attempt did. I was sad. But then persevered for a successful round two because, ohhhhmygoodness, crumbly round one tasted good.**
This recipe was a begger. It wouldn’t let me go. I had to abide.
All I can say is this recipe might beg, but it’s for good reason. Make these. Make these now. If you weren’t a believer that peanut butter and chocolate should live in a cozy little house together, you’re about to be. You’re welcome. Or. I’m sorry.
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| Photo from Kitchen Magpie |
Kitchen Magpie
1 ½ cups cups old-fashioned rolled oats
¼ cup of flour
½ teaspoon baking soda
1 cup packed light-brown sugar
½ cup margarine or butter
¼ cup natural peanut butter
1 large eggs
1 teaspoon pure vanilla extract
1 cup salted whole peanuts
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees.
Mix the oats, flour and baking soda together in a small bowl and set aside.
Take the sugar, butter, and peanut butter and mix until the mixture is pale and fluffy, then add in the eggs and vanilla then mix until combined. Add the oat mixture and mix until just combined, then it’s time for the peanuts and chocolate chips!
Drop by large tablespoon onto a parchment lined sheet (don’t crowd them..they spread). Bake cookies until golden brown , about 9-11 minutes. You want to let them be slightly underbaked and then cool them on the sheets completely.
**If you don’t cool them on the sheets they WILL fall apart! My first attempt did. I was sad. But then persevered for a successful round two because, ohhhhmygoodness, crumbly round one tasted good.**
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