If you’re a peanut butter lover, get ready for the ultimate treat! These peanut butter oatmeal cookies with peanuts take the classic cookie to a whole new level by adding chopped peanuts for an extra burst of flavor and a satisfying crunch. It’s a double dose of peanut goodness you won’t be able to resist! Now that I got your attention, let me share this easy cookie recipe with you along with some helpful tips.
Ingredients:
½ cup (1 stick) unsalted butter, softened
3/4 cup creamy or crunchy peanut butter
¾ cup firmly packed light brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon almond extract
1 teaspoon vanilla extract
¼ cup chopped peanuts
1-1/4 cup all-purpose flour, sifted
3/4 cup quick-cooking oats
¼ teaspoon baking powder, leveled
Instructions:
- In a large mixing bowl, place the softened butter, peanut butter, sugars, egg, and extracts and beat with your electric mixer until well blended and creamy.
- Sift the flour with the baking powder next and combine into the creamed mixture.
- Stir in the oats and peanuts next.
- Shape into small balls and place on ungreased cookie sheets.
- Use a fork to press and flatten.
- Bake in a 350-degree oven for 12-15 minutes, depending on how your oven is regulated. The edges should be golden brown. Those temperatures may vary so keep a close eye on them.
- Allow to cool in the pan for about two minutes before removing to a cooling rack.
- ENJOY!
Tips and Variations:
Freezing: Freeze baked cookies in an airtight container for up to 3 months.
For extra peanut flavor: Use crunchy peanut butter.
For chewier cookies: Slightly underbake them.
Storage: Store cooled cookies in an airtight container at room temperature for up to a week.
- ½ cups of butter softened
- 3/4 cup of peanut butter creamy or crunchy
- 3/4 cup of firmly packed light brown sugar
- ½ cups of sugar
- 1 large egg
- 1 teaspoon of almond extract
- 1/4 cup of peanuts
- 1 ½ cups of sifted flour
- 3/4 cup of quick oats
- 1/4 teaspoon of baking powder leveled
- 1 teaspoon of vanilla
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In a large mixing bowl, place the softened butter, peanut butter, sugars, egg, and extracts and beat with your electric mixer until well blended and creamy.
-
Sift the flour with the baking powder next and combine into the creamed mixture.
-
Stir in the oats and peanuts next.
-
Shape into small balls and place on ungreased cookie sheets. Leave some space between each cookie.
-
Use a fork to press and flatten.
-
Bake in a 350-degree oven for 12-15 minutes, depending on how your oven is regulated. The edges should be golden brown. Those temperatures may vary so keep a close eye on them.
-
Allow to cool in the pan for about two minutes before removing to a cooling rack.
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ENJOY!
Don’t keep this deliciousness to yourself! Share this recipe with your friends and family for peanut butter oatmeal cookies with peanuts and do come back to my blog for more!
Peanut Butter Lovers, Rejoice! More Dessert Recipes Await
These are just a few other recipes I make all the time with peanut butter that my family and friends love. You can find more using my search box so do check them out.
Peanut Butter Cupcakes with Creamy Nutty Frosting
