Peanut Butter Oatmeal Cookies #desserts #cookies

Peanut Butter Oatmeal Cookies #desserts #cookies

I adore a decent nutty spread treat. Also, when it's additional delicate, chewy, and stuffed with surface? It's all out treat paradise. Also, that is actually why you have to attempt these nutty spread oats treats. They're loaded up with nutty spread goodness, have an additional chewy surface gratitude to the oats, and there's zero dry treat pieces. Besides – on the off chance that you cherish nutty spread treats yet are hoping to complete a little switch up – at that point these are unquestionably for you.

The thought for these nutty spread oats treats cake half a month prior when I was strolling through the market and saw a container of privateer treats. Did you have those as a child? They're oats nutty spread treats sandwiched with a nutty spread icing. What's more, totally scrumptious.

So on the off chance that you cherish nutty spread, additional chewy treats, and chowing down on around 10 treats without a moment's delay (alright – that part is discretionary) – at that point you should attempt these cereal nutty spread treats.

Also try our recipe No-Bake Peanut Butter Pie

Peanut Butter Oatmeal Cookies #desserts #cookies


These peanut butter oatmeal cookies are soft, chewy and filled with peanut butter goodness. The oatmeal adds tons of texture, and it’s a quick and easy recipe that all peanut butter fans are sure to love.

Ingredients

  • 1/2 cup unsalted butter softened
  • 1/2 cup packed brown sugar
  • 1/3 cup white sugar
  • 1/2 cup peanut butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup quick oats
  • 1/2 cup old-fashioned oats


Instructions

  1. In a large bowl beat together the butter, sugars, and peanut butter until fluffy. 
  2. Mix in the egg and vanilla. 
  3. With the mixer on low speed, carefully beat in the flour, baking soda and salt. Then mix in the oats. 
  4. If baking the cookies immediately: Preheat the oven to 350F degrees. Form the dough into balls about 1 - 1.5 tablespoons in size. 
  5. Place 2 inches apart on a lined cookie sheet. Do not flatten. Then bake for 8-10 minutes or until the tops are just set. 
  6. If chilling the dough for thicker cookies: Cover the bowl with plastic wrap and place in the fridge for 2 hours or overnight. 
  7. When ready to bake, preheat the oven to 350F degrees. Remove the dough from the fridge and let warm up for 5-10 minutes. 
  8. Form the dough into balls about 1 - 1.5 tablespoons in size and place 2 inches apart on a lined cookie sheet. 
  9. Bake for 8-10 minutes or until the tops are just set. 


Read more our recipe : Avocado & Banana Smoothie

For more detail : https://bit.ly/2K74nb5

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