These peanut butter cookies need to be refrigerated before baking so they can maintain their shape when baking.
Servings 2dozen
Author Wheeler Cowperthwaite
Ingredients
2sticksbutter250 grams, softened
1cupfirmly packed brown sugar232 grams
1/2cupgranulated sugar112 grams
2eggs
1+teaspoonvanilla or more
1cuppeanut buttercreamy or crunchy (276 grams)
1 ½cupswhole-wheat flour220 grams
1teaspoonbaking soda
3cupsoatmeal(optional) 265 grams, roughly or more as desired
Instructions
In a medium bowl, mix the butter and sugars together until creamy. Add the eggs and vanilla and mix together.
Add the peanut butter and mix until it well combined.
In a separate mixing bowl, combine the whole-wheat flour and baking soda until well mixed. Add to the bowl of batter and mix well.
Add the oats, if using, and stir until well combined.
Refrigerate or freeze the dough for at least 3 hours or overnight as desired.
Preheat the oven to 350 degrees.
Put parchment paper down on 1 to 2 baking sheets.
Using a spoon, make roundish balls of dough, about the size of a half-dollar, and put them on the baking sheet, spaced about an inch and a half apart. Bake for 8 to 9 minutes. Cookies should be lightly brown on the top and, once cooled, should be slightly soft.
Remove from the oven and allow to cool slightly, then move to a rack or implement for cooling.
Notes
Refrigerate the dough before cooking or else the cookies will spread out when baked and become very thin.