‘By the way your baking is fantastic. I especially loved the cookies. Delicious and not exceedingly sweet. Good taste and good texture(crunch)’. These were my neighbors exact words when I passed this on. These are my favorite ones too and I cannot stop eating them whenever I bake these. I love oatmeal, especially oatmeal cookies and the fact that its good for health. Cookies are my weakness when it comes to afternoon tea. The flavor of peanut butter and the chewiness makes this irresistible. Within minutes I can gobble down quite a few. Also I feel nothing goes better with a glass of milk than a cookie.
Image updated: 18th Jun 2014
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 stick ½ cup unsalted butter, at room temperature
- ½ cup creamy peanut butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- ½ tsp vanilla extract
- 1 egg
- ½ cup rolled old fashioned oats
- 3/4 cup chopped macadamia nuts or sliced almonds
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Whisk together the flour, baking soda and salt; set aside.
- On medium speed, cream together the butter + peanut butter + granulated sugar + brown sugar + vanilla extract for about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chopped nuts.
- Using a large ice cream scoop or a spoon, drop dough onto prepared baking sheets about 2 inches apart.
- Bake for 13-15 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
13 minutes will make the cookies very soft and slightly chewy. 14 minutes will make it crisp and chewy (I like it this way).