Baking Classics
The Technique
Peanut Butter-Oatmeal Cookies
Peanut Butter-Oatmeal Cookies are a nutritious way to enjoy a sweet snack. They are filled with good for you oats offering excellent sources of fiber, protein & fat which will keep you feeling full & satisfied. Oats also impart a wonderful texture to the cookies as well. These sweet gems are made using many pantry staples so they may be prepared at a moments notice plus the dough freezes well as do the cookies once baked leaving many options from which to choose for your convenience. Learn how to make this classic peanut butter cookie style in your very own kitchen that may be served anytime.
Peanut Butter-Oatmeal Cookies
makes 2 1/2 dozen
1/2 cup softened butter
1 cup dark brown sugar
1 egg
1 tsp pure vanilla extract
2/3 cup creamy peanut butter
1 1/4 cups quick cooking oats
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp kosher salt
Preheat the oven to 350 degrees. Cream the butter & the dark brown sugar on Medium speed until light and fluffy, about 3 minutes. Add the egg & the vanilla blending well. Add the peanut butter & mix on Low speed just until blended. Stop the mixer occasionally & scrape down the bowl sides with a rubber spatula. Whisk together the oats, the flour, the baking soda, the cinnamon & the salt in a small bowl. Add to the butter mixture & blend on Low speed just until combined. Freeze the dough 10 minutes.
Portion the dough using a 4-teaspoon size cookie scoop & place 2-inches apart on parchment paper-lined half sheet pans. Flatten the dough to a 2-inch diameter using a juice glass. Bake 9 to 11 minutes or until lightly golden. Remove from the oven & let stand 10 minutes, then transfer to a wire rack. Cool completely.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Peanut Butter-Oatmeal Cookies
When making drop cookies, it’s a good idea to have several cookie scoop sizes available to portion the dough quickly. Although this particular recipe provides instructions for a small tool, a larger one would work well to create bigger treats. Simply bake filled pans a few minutes longer. The dough may also be frozen up to one month, then thawed & baked at your convenience.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the instructions before beginning. Here’s what you should know.
No. 1
Portion the dough using a 4-teaspoon size cookie scoop & place 2-inches apart on parchment paper-lined half sheet pans.
No. 2
Flatten the dough to a 2-inch diameter using a juice glass.
No. 3
Bake 9 to 11 minutes or until lightly golden. Remove from the oven & let stand 10 minutes, then transfer to a wire rack. Cool completely.
The Tune
“That’s What My Heart Needs” Otis Redding
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