29 October 2012

Eats: peanut butter oatmeal cookies

On the short list of Things About Fall That I Will Concede Are Rather Nice is baking. I don’t bake a whole lot to begin with, as a cursory glance through the Eats tag will show you. But I especially don’t bake when I have to pay the electric bill to run the AC in a 2000+ square-foot apartment in the third floor of a poorly insulated century-old mansion, nor when our gas oven could also easily serve as a space heater.

The chilly weather of late, however, has inspired me to bake a little more! So this past weekend I re-made and photographed (in the daylight, thank goodness) a recipe I promised to show you last month: the best peanut butter cookies ever. The original source is here, but I loosely modified and scaled it a bit, which is what I’m telling you about today.

Technically, these are peanut butter oatmeal cookies. I think that’s a bonus, personally, but even if you don’t like oatmeal cookies, you’ll probably like these. There’s only a bit of oatmeal taste and texture – really, it just keeps them from being a gooey, fall-apart mess.

If you happen to be attending some sort of Halloween function this week and want to bring a baked good, these are your go-to. You probably already have everything in your pantry to make them already!

You start with a stick of softened butter, 3/4 cup brown sugar, 1/3 cup white sugar, and 1/2 cup peanut butter. I used crunchy, mostly because we are a crunchy PB family, but also because I think it adds to the texture of the cookies. Mix those together...

... and if you choose to stop right there and call it “dip” or “pudding” or whatever allows you to justify eating it with a spoon, I would not blame you. I mean. Goodness.

But if you are determined to carry on with cookies, add an egg, half a teaspoon of salt, and a teaspoon of baking powder.

Finally, mix in a scant 3/4 cup flour and a heaping 1/2 cup oats. (“Scant” and “heaping” because I rounded when adjusting the recipe. No matter. Aim for somewhere near those measurements.)

Then drop the dough by tablespoonfuls onto a greased baking sheet. I used my cookie scoop for perfectly round, uniform cookies.

And they will spread while baking, for sure. So don’t feel inclined to flatten the dough balls or crowd them!

Speaking of baking... 350 degrees for twelve minutes. Dat’s it.

I wasn’t lying when I said these are the best peanut butter cookies I’ve ever had. And these may be the best cookies I’ve ever made. They are simultaneously crispy and chewy, with fantastic texture and obviously great taste (with a stick of butter, peanut butter, and sugar, could they be any other way?). And I love, love, love that we almost always have all of those ingredients on hand to whip these up any time. And this recipe makes thirty-six cookies, which can last at least two nights around here. If Mr. P and I are on our best behavior, at least.

I can also attest that these are delicious with white wine while composing a blog post.

If you like peanut butter at all, I think that you will enjoy baking these in this cooler weather, too. Enjoy!


Miranda said...

I'm making these right now for Lexie's Halloween party tomorrow! When I got out the peanut butter, I seriously considered using Cookie Butter instead. I'm going to try it next time for sure. :)

Sarah said...

Oh, oh! Like the Trader Joe's stuff? I have never tried it! Oh, please try that and let us know how it goes. It sounds like it would be AMAZING.

Miranda said...

Yes! Oh my goodness, it is ridiculously good. You need to try it. For real, NEED! :)