Peanut Butter Oatmeal Cookies from Mazola®
This is another delicious peanut buttery oatmeal cookie recipe (and the dough is yummy too!) I have several of these type of cookies in my recipe index because we definitely enjoy this type of cookie, and this is another delicious one to keep on hand. They are soft, lightly crispy on the bottom, and full of tender bites of chocolate. Perfect to enjoy fresh from the oven, and warm with a little vanilla ice cream (Kenneth's favorite way to eat homemade cookies)!
These are great for work or school lunches, or a tasty snack as well. They store well and keep fresh for several days (I think this batch lasted about 4 days at our house, maybe 5). You can always freeze some as well, and pull them out when you're ready to enjoy!
Peanut Butter Oatmeal Cookies from Mazola® on AllRecipes
2 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup peanut butter, creamy or chunky
1/2 cup Mazola® Corn Oil
1/2 cup butter or margarine, softened
1 cup brown sugar
1 cup sugar
2 teaspoons pure vanilla extract
1 3/4 cups bittersweet or white chocolate chips (optional) (I used semi-sweet)
- Preheat oven to 350 degrees F. Combine flour, oats, baking powder, baking soda and salt in a medium bowl; set aside. Beat peanut butter and butter in a large bowl with mixer at medium speed until smooth; beat in oil. Beat in brown sugar and sugar until blended, then eggs and vanilla. Stir in flour mixture and chocolate chips, if desired.
- Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with fork dipped in sugar, making crisscross pattern. Bake 10 to 12 minutes or until lightly browned. Remove to cool completely on wire rack. Store in tightly-covered container.