I have to be honest: I created this recipe by mistake. But, it turned out delicious in the end! In the immortal words of Bob Ross, “We don’t make mistakes; we just have happy accidents.” I was initially preparing to bake regular old fashioned peanut butter cookies and after whipping my butter and sugar together I realized that I was running very low on flour and opted instead for oats. The oats wound up working out fantastically actually, and now I cannot stop eating these cookies.
Let me know what you think!
- 2 sticks (1/2 c.) butter, softened
- 1 c. brown sugar
- 1/2 c. white sugar
- 2 eggs (or egg replacer, as I used)
- 2 tsp vanilla extract
- 1 1/2 c. crunchy peanut butter (or smooth, if you prefer that)
- 3 c. rolled oats
- 1 c. flour
- 2 tsp kosher salt
- 2 tsp baking soda
- 1 1/2 c. peanut butter chips, plus more for topping
Preheat the oven to 350°.
In a large bowl or mixer combine the butter, brown sugar, white sugar, eggs (or replacer), and vanilla extract. Once smooth, add the crunchy peanut butter. (I used crunchy as opposed to smooth for texture.) Once the peanut butter is added and well combined, add the oats.
In a separate bowl, combine the flour, salt, and baking soda and whisk together. Add these dry ingredients to the wet ingredients. Once combined, add the peanut butter chips.
Line your baking sheets with parchment paper and drop the cookies onto the sheet. Press down slightly on each cookie until the top is slightly flattened. Add a few additional peanut butter chips to the top.
Bake in the oven for 10-12 minutes or until golden brown.