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Categories:
regular butter peanut butter all-purpose baking powder baking soda sugar light brown sugar eggs vanilla oats peanuts
Viewed: 52 - Published at: a year agoIngredients
- 3/4 cups Regular Butter, At Room Temperature
- 1/2 cups Peanut Butter
- 1-1/4 cup All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 cup Granulated Sugar
- 1/2 cups Light Brown Sugar, Packed
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 2 cups Quick Cooking Oats
- 1 cup Chopped Peanuts Or Nuts (optional)
- 3/4 cups Strawberry Preserves (or Grape If You Prefer)
Method
- Beat butter and peanut butter together in a large sized bowl until combined. Set aside.
- Place flour, baking powder and baking soda into a bowl and whisk to combine.
- Add about 1/2 of the flour mixture to the butter mixture. Add sugar, brown sugar, eggs, and vanilla and beat until combined. Scrape the sides of the bowl occasionally. Add the rest of the flour and beat to combine. Do not over beat.
- Add oats and stir to combine.
- Place dough into the fridge to chill for a few minutes. Heat oven to 375°F.
- When oven is done preheating, pull dough from fridge and scoop about 11/2 Tablespoon sized scoops of dough (roll into chopped peanuts/nuts at this time if you wish) and place onto baking sheet lined with parchment or a silpat (silicone) liner about 2 inches apart. Use a round 1/2 teaspoon or your thumb to create round indentation in the dough. Fill that indentation with a teaspoon of strawberry preserves.
- Bake one tray at a time for 10-12 minutes or until the edge of the cookies start to turn golden.
- While these are baking return the remaining dough to the fridge. When cookies are done, let sit on cookie sheet for at least 2 to 3 minutes then transfer to wire rack to cool. Continue baking the rest of the dough as directed above. Store baked cookies in an airtight container at room temperature.
