Today I’m sharing a new oatmeal cookie recipe. And a new peanut butter cookie recipe! Complete with oodles of peanut butter cups chopped up inside. Surely you love peanut butter cups, right? Today’s cookies are all about the oats. If you love oatmeal cookies, you’re in for a real treat. I pack as many oats as I can inside, making sure there is enough brown sugar and butter in the cookie dough to prevent the oats from over-drying the taste and texture. These cookies are chewy-central. The epitome of chewiness. The reason for all the chew are the oats and the melted butter. I love to use melted butter in some of my cookie recipes, like my chocolate chip cookies. Not only is it easier than creaming butter, but it provides a ton of chew. There’s so much peanut butter hiding inside each cookie. 1/2 cup of the good stuff will be mixed in to your cookie dough along with your other wet ingredients. Be sure not to use natural style peanut butter; I do not have luck using it in a majority of my cookie recipes (although it does work in my soft and thick peanut butter cookies). I prefer to use Jif Creamy for all of my recipes calling for peanut butter. The first time I made these cookies earlier this week, I added way too much leavener and flour. The cookies looked like oatmeal golfballs. I rushed to the store to buy more peanut butter cups and try all over again, my third trip to the grocery store that day. My home away from home. I decreased the flour and leaveners, producing a perfectly rounded cookie in round 2. I’m going to let you in on a few little secrets of mine when I make these. First, I prefer to use a giant cookie scoop for these oatmeal cookies. In fact, I prefer to use my cookie scoop for all of my oatmeal cookie recipes. It produces a perfectly round scoop for the texturized dough. Here’s the OXO large cookie scoop I use. It holds 3 Tablespoons of dough for each cookie round. Another trick I use when I make these is to reserve about 6-8 peanut butter cups. You’ll have a bunch chopped up to throw inside the dough, but reserve a few extra for topping the cookies when they come out of the oven. The cookies will spread in the oven, but not all the way. After about 11 minutes, they will look very soft and sort of not fully done. Don’t worry! They will continue to bake on the cookie sheet. Remove the cookies from the oven and slightly press down on each top. This will create a beautiful crackled look. Then, press a couple peanut butter cup pieces into the top of the cookie. Voila! Gorgeous peanut butter cup cookie-ness. Look at all that super melty chocolate! Swoon. I am in love with making these cookies because they are SO easy. There is no dough chilling, no need to lug out your heavy mixer, and tons of room to fill your dough with peanut butter cups or other candies.
More Cookies to Try
Peanut Butter Cookies Chocolate Chip Cookies Sugar Cookies Oatmeal Raisin Cookies Peanut Butter Blossoms
For more inspiration, see all of my dessert recipes here.
