An undeniable craving for oatmeal cookies struck me last week. I rummaged through the baking cabinet…yes, I have a cabinet filled almost exclusively with baking goods and gadgets…and found a bag of peanut butter chips. Mmm. Then I went to the pantry and was drawn toward the jar of creamy peanut butter and the container of roasted peanuts. Peanut butter oatmeal cookies were calling to me. I toyed with the idea of adding some dark chocolate chips, or maybe some crushed pretzels, but in the end all peanut was the way to go.
I looked at a few regular oatmeal cookie recipes for some basic ratios and then changed and added as I thought necessary. My final recipe is below. There are a few things I might tinker with in the future, but these cookies were very good. They have a nice full peanut flavor, a good contrast of salty and sweet, they are crunchy yet chewy, and delicious.
Triple Peanut Oatmeal Cookies
- 1/2 cup butter
- 1/2 cup shortening
- 1 cup peanut butter
- 2 cups brown sugar
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 cups oats
- 1 cup peanut butter chips
- 1 cup chopped peanuts
- Beat together butter, shortening and peanut butter until smooth.
- Add sugar and beat until light and fluffy.
- Beat in eggs, one at a time, until smooth.
- In a small bowl, whisk together flour, baking soda, powder and salt.
- Mix in flour mixture until just combined.
- Add in oats, peanut butter chips and peanuts and mix until all ingredients are well incorporated.
- Spoon dough onto baking sheets using a large scoop (2-3 tablespoons) about 1 inch apart.
- Bake at 350 for 10-12 minutes.
- Let cool on pan for a minute or two, then transfer to wire racks to cool completely.