The perfect chewy and smooth combination of peanut butter and oats! Keep reading to view the recipe for these amazing peanut butter oatmeal cookies.
Ingredients
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1/2 cup butter, softened
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1/2 cup butter-flavored Crisco, softened
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1 cup golden brown sugar, packed
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3/4 cup white sugar
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1 cup smooth peanut butter
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2 eggs
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1 tsp. vanilla
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2 tsp. baking soda
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pinch of salt
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2 tbsp. cornstarch
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2 cups quick oats
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1 & 1/2 cups all-purpose flour
Instructions
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Cream together butter, Crisco and sugars until fully combined.
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Gently cream in the smooth peanut butter until evenly mixed in.
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Add in the eggs and vanilla, and mix.
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Add baking soda, salt, and cornstarch and combine.
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Mix in oats and flour one cup at a time, ensuring that you are not over-mixing the dough.
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Keeping the dough in the mixing bowl, cover the bowl and refrigerate for a minimum of 3 hours. {Tip: It is recommended to refrigerate for 10-14 hours for best results}.
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Preheat oven to 350°F.
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Spray two cookie sheets with cooking spray and place parchment paper on top.
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Scoop dough using an ice cream scoop and roll into a ball using your hand.
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Place cookie-dough balls on cookie sheet. It is recommended that you don't place more than 6 balls on one sheet to prevent the cookies from touching when they spread.
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Bake for roughly 13 to 15 minutes, or until the cookies begin to crack in the center and are golden-brown on the edges.
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Remove from oven and cool on rack for 15 minutes.
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Yields: 12 cookies
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