We love oatmeal and eat it most mornings. Not only is it healthy and delicious, but it is also economical compared often to less nutritious and more expensive uncooked cereals. However, I accidentally picked up a container of the old-fashioned uncooked oats instead of our favorite quick uncooked oats. Therefore, I decided I preferred cooking with it instead for my meatloaf, muffins, cakes, and cookies. My chewy oatmeal peanut butter cookies are not what you may expect, but ones that pack plenty of spicy flavor that surprisingly compliments the peanut butter with a slightly different enhanced taste, only made better with underlying chocolate from the chips.
I gathered my ingredients and lined them up on my kitchen table. As I started to cream the slightly softened stick of butter that I warmed for about two or three seconds in the microwave, the oil, eggs, vanilla, peanut butter, and sugar in my mixing bowl, I ran into a problem. My electric mixer decided to break.
A good thing was that I softened my stick of butter enough that it was workable to finish just mixing with my wooden spoon and incorporating the rest of the ingredients by hand. I wasn’t sure if the result when I was through would be the same. Fortunately, my chewy oatmeal peanut butter cookies turned out exactly as they always did with an electric mixer or not.
Oatmeal cookie fans also might want to try a few of my other favorite recipes that I make such as another fantastic peanut butter oatmeal cookie and my most requested oatmeal cookie recipe.
Peanut Butter Oatmeal Cookies
1 cup brown sugar (firmly packed of light or dark)
1 cup sugar
2 large eggs
½ cup butter or margarine (avoid using a package labeled a spread)
½ cup canola oil
3/4 cup of peanut butter
1 teaspoon vanilla extract
3 cups of uncooked oats (either variety)
1 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
½ teaspoons salt
1 ½ cups chocolate chips
Cream the softened butter, oil, eggs, vanilla, peanut butter, and sugar with your electric mixer until well blended.
Sift the flour with the baking soda then add the remaining ingredients and incorporate together in your mixing bowl with the creamed ingredients.
Place by rounded tablespoons or using a small ice cream scoop on greased cookie sheets. These cookies don’t spread as much as some others, but I suggest you give them room and avoid making them too large. The reason for making them more medium size cookies over huge ones is that they may thin out too much and break.
Bake in a 350-degree oven for about 10 to 12 minutes. They will get slightly brown around the edges.
Give them a few minutes to cool because they will lose that initial soft texture and firm up in that time.
ENJOY!
- 1 cup brown sugar firmly packed of light or dark
- 1 cup sugar
- 2 large eggs
- ½ cup butter or margarine avoid using a package labeled a spread
- ½ cup canola oil
- 3/4 cup of peanut butter
- 1 teaspoon vanilla extract
- 3 cups of uncooked oats either variety
- 1 cup flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoons salt
- 1 ½ cups chocolate chips
-
Cream the softened butter, oil, eggs, vanilla, peanut butter, and sugar with your electric mixer until well blended.
-
Sift the flour with the baking soda then add the remaining ingredients and incorporate together in your mixing bowl with the creamed ingredients.
-
Place by rounded tablespoons or using a small ice cream scoop on greased cookie sheets. These cookies don’t spread as much as some others, but I suggest you give them room and avoid making them too large. The reason for making them more medium size cookies over huge ones is that they may thin out too much and break.
-
Bake in a 350-degree oven for about 10 to 12 minutes. They will get slightly brown around the edges.
-
Give them a few minutes to cool because they will lose that initial soft texture and firm up in that time.
-
ENJOY!
