In the past couple of weeks I’ve been experimenting with different kinds of peanut butter cookie recipes. Pretty much all my life I’ve been using the same, classic peanut butter cookie recipe where you refrigerate the dough and smash it with a fork so it has a grid pattern on top.
I decided that it was time to try something new: how about just a regular drop cookie that doesn’t need to be refrigerated beforehand? I decided to start off my hunt for other peanut butter cookie recipes with this one: it’s a crunchy, chunky cookie made with oatmeal and chopped peanut bits. Optionally, you can drizzle some chocolate on top.
These cookies are just the right amount of salty and sweet and are reminiscent of chocolate-covered peanuts when you add the chocolate drizzle.
- ½ cup (1 stick) butter, softened
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ cup creamy peanut butter
- 1 egg
- 1 tsp vanilla extract
- 3/4 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup oats
- 2 tbsp. chopped peanuts (optional)
- ½ cup semisweet chocolate chips (optional, to drizzle on top)
- 1. Preheat the oven to 350F.
- 2. Cream the butters and sugars together. Add the eggs and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Add the flour mixture to the butter mixture. Add in the oats and chopped peanuts.
- 3. Scoop heaping tablespoons of dough onto a baking sheet. Roll the dough into smooth spheres in the palms of your hands. Bake for 12-14 minutes. Drizzle the chocolate on top if you like
Looking for more delicious cookie recipes?
Try these thin, soft, and chewy snickerdoodle cookies!
Or these soft and buttery chocolate-dipped shortbread cookies:
Want some white chocolate? Try these Crunchy Cranberry Cookies:
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