Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

  • 3/4 cup creamy peanut butter (not all-natural)
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar, plus extra for rolling
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse sea salt
  • 1 teaspoon cinnamon

In the bowl of your stand mixer fitted with the paddle attachment, beat the peanut butter, butter and both sugars until light and fluffy for about five minutes.  Beat in the egg and vanilla.

In a separate bowl, combine the dry ingredients, then add them by spoonfuls to the mixing bowl, mixing just until moistened.  Dough will be thick, and should just hold together.  Chill for several hours.

Preheat the oven to 375.  Roll the dough into balls, coat in the extra granulated sugar, and place on a parchment lined baking sheet.  Flatten the cookies with the back of a fork, and sprinkle with a little more salt.  Bake for 7 1/2 minutes, until pale golden.  Cool for several minutes on the baking sheet, then carefully transfer to a wire rack and cool completely before filling with the sorbet.

Yields about 2 1/2 - 3 dozen cookies


Recipe from Curly Girl Kitchen