Ingredients Jump to Instructions ↓

  1. 1 c All purpose flour

  2. 3 c Rolled oats; not quick cook

  3. 2 ts Ground cinnamon

  4. 1/4 ts Nutmeg

  5. 1/4 ts Salt if pnut butter unsalted

  6. 1 ts Baking soda

  7. 1 c Unsalted butter room temp

  8. 1 c Peanut butter chunk or reg

  9. 1 c Packed light brown sugar

  10. 1 c Granulated sugat

  11. 2 Eggs; room temperature

  12. 1 ts Vanilla extract

  13. 1 1/2 c Semi sweet chips or raisins Position

  14. 2 racks to divide the oven in thirds and preheat the oven to

  15. 350 degrees. Lightly butter

  16. 2 large baking sheets or set aside

  17. 2 nonstick sheets. In a large bowl, stir together the oats, flour, spices, salt and baking soda just to combine. Using an electric mixer, with a paddle if available, cream the butter, peanut butter, and brown and granulated sugars on medium speed until light and fluffy, about 3 to 4 minutes, stoping to scrape the bowl as needed. Add the eggs, one at at time, and beat for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients slowly, beating only until blended. Stir in the chips or rasins.

  18. 1 hour for easy scooping or stored for up to

  19. 1 day. If the dough is unchilled, drip by rounded tablespoonfuls onto the baking sheets. If the dough is chilled, scoop by rounded tablespoons, roll into balls between your palms, and place

  20. 2 inches apart on the baking sheets. Press the cookies gently with the heel of your hand until they are

  21. 1/2 inch thick. Bake for 13 to 15 minutes, until the cookies are golden and

Instructions Jump to Ingredients ↑

  1. just firm around the edges. Lift the cookies onto a cooling rack with a wide metal spatula. The cookies will firm as they cool. Repeat until all the dough has been used. --


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