Easiest Way to Make Appetizing Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies. In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture.

Add the brown sugar, eggs, and vanilla; mix well. In small bowl, combine oats, flour, baking powder, baking soda and salt; mix well. In large bowl, beat together butter and peanut butter with electric mixer on medium speed until smooth. You can cook Peanut Butter Oatmeal Cookies using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Peanut Butter Oatmeal Cookies

1. You need 150 gm of unsalted butter.
2. You need 1 cup of white sugar+brown sugar.
3. Prepare 1 pinch of salt.
4. Prepare 2 of eggs.
5. You need 1 cup of all-purpose flour.
6. You need 1 tbsp of baking powder.
7. You need 4 tbsp of peanut butter (smooth/chunky).
8. Prepare 2 cups of oats.
9. It's 1 tsp of vanilla essence.
10. It's 1/2 tsp of cinnamon powder.

Beat in granulated and brown sugars, eggs and vanilla until blended. DIRECTIONS In large bowl mix the butter, shortning, sugars and peanut butter. Add eggs one at a time. Blend flour, soda and salt then add to sugar mixture.

Peanut Butter Oatmeal Cookies step by step

1. Beat softened butter, sugar, and peanut butter until smooth..
2. Add eggs and vanilla essence and continue beating till well incorporated..
3. Add in flour, baking powder, salt, cinnamon powder, and oats. Mix well..
4. Drop spoonful of mixture onto baking sheet. Bake at 180°C for 9-11 minutes..
5. Leave to cool completely..

The ultimate peanut butter oatmeal cookies are next level good. Stuffed with Reese's, oatmeal and peanut butter these cookies are so delicious. Peanut butter oatmeal cookies have surpassed my normal favorite oatmeal chocolate chip cookie. They are rice, full of peanut butter flavor and studded with chocolate chips and Reese's cups. This peanut butter oatmeal cookie recipe yields cookies that are tender on the inside, chewy around the middle, and just barely crisp around the edges.

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