salty oatmeal cookies with pb cups
8 ounces (2 sticks) unsalted butter, room temp
5 ounces cream cheese
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 ts vanilla extract
2 ¼ cups flour
1 ¾ cup rolled oats
1/2 ts sea salt
1 and ¼ ts baking powder
1 ts baking soda
12-14 mini pb eggs or pb cups, (or whatever you wish to stuff them with)
sea salt for sprinkling the tops
In a mixing bowl, using an electric mixer, beat butter, cream cheese, and both sugars just until creamy. Don’t overbeat.
Add the eggs and vanilla and beat just until incorporated.
Stir together flour, baking soda, baking powder and salt; add in the oats and mix.
Then add the dry to the wet batters and mix till just combined.
Please cover the dough and chill at least 3 hours or overnight.
When ready to bake, divide dough into 12 to 14 big 4 oz lumps.
Slice each lump in half, fill with pb egg or cup, place other half back on and seal the edges, then roll into a ball.
If the dough gets too warm please place them back in the fridge to firm up again.
It’s important to keep this dough cold.
Preheat oven to 375 degrees.
Line 2-3 baking sheets with parchment paper or use non-stick spray.
Keep them as balls on the cookie sheets, do not press flat!
Keep them about 2 inches apart.
Sprinkle tops with a tiny bit of sea salt.
Bake for about 15-20 minutes (mine were done at the 16 minute mark).
You’ll know they’re done by golden edges and bottom.
Do not try and remove them from the cookie sheet as they are fragile and need
to set up/cool to firm up.
Depending on size you make them, if you make them my size, about 12-14; I got exactly 13 cookies.