Let's Make Peanut Butter Oatmeal Cookies

These little baked gems are extremely addictive so I've been making them a lot lately. They have the perfect ratio of soft, chewy cookie to cookie with some tooth thanks to the bits of peanut and oats. If you want to take some calories out, just reduce the sugar to 3/4 C. You can also substitute vanilla extract for almond, but the almond extract enhances the nutty taste.



Crunchy Peanut Butter Oatmeal Cookies

adapted from Joy of Baking

3/4 C extra crunchy peanut butter

3/4 C unsalted butter, room temperature

1 C packed light brown sugar

1 large egg

1 t almond extract

3/4 cup all-purpose whole wheat flour

1/2 t baking soda

1/2 t salt

1/2 t ground cinnamon

3.5 C old-fashioned rolled oats

Combine flour, baking soda, cinnamon, and salt in a bowl. In a separate bowl, combine butter, peanut butter, sugar, egg, and almond extract. Add the dry mixture to the wet mixture and combine thoroughly. Add the oats a cup at a time and combine until even.

Chill the mixture for 15 minutes. Preheat the oven to 350F. Line a cookie sheet with parchment paper. Use two spoons to drop dough on a cookie sheet; space 1.5". Bake 10-12 minutes (the edges should be done but the centers should be slightly shiny). Remove and allow to rest on the pan for 10 minutes. Transfer to wire rack and cool completely before storing.