Baking cookies in a brand new oven is pretty amazing. I don't have to rotate my pans half way through baking anymore and all the cookies look the same.
And these cookies are pretty amazing. They are so chewy from the oats and peanut butter. I had peanut butter chips leftover from another recipe and they add the perfect extra yum. These baked up really thick - I think that's because I used cold butter instead of waiting for it to soften.
This recipe makes a little over 4 dozen cookies so it's perfect for a party. Or, you could freeze 1/2 of the dough to bake later.
Oatmeal Peanut Butter Cookies
1/2 cup unsalted butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoons vanilla
3/4 cup creamy peanut butter
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick oats
1 cup peanut butter chips
Preheat the oven to 350 degrees. Line baking sheets with baking mats. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt and oats. Set aside.
In the bowl of a stand mixer, cream the brown sugar, sugar and butter until smooth (couple minutes). Add eggs and vanilla. Mix until combined.
Gradually add dry ingredients to the butter/sugar mixture until combined. Stir in peanut butter chips.
Using a cookie scoop, drop dough onto prepared baking sheets - keep at least 2 inches apart, 12 per pan. Bake for 15 minutes or until edges are set and middle is almost set. Remove from oven and let cool on pan for a few minutes before transferring to cooling rack.
Store cooled cookies in air-tight container. Makes about 4 dozen cookies.
Source: Dishes and Dust Bunnies
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