Soft but crunchy peanut butter oatmeal cookies…
Who says you have to be American to celebrate Independence Day? It’s time to brush up on the national anthem lyrics, brush down your smartest Uncle Sam suit and get ready to enjoy all American food!
Today we are having a little celebration in our house with these wonderful SKIPPY® cookies, and as I love everything with peanut butter, I almost ate a dozen of these cookies all by myself while I was baking them – for research purposes of course – and trust me, these are the best PB cookies that I have ever had!
If you fancy throwing a birthday party for the land of the free, this famous SKIPPY® cookie recipe is sure to pack a patriotic peanutty punch… And if you’re in the mood for chocolate, don’t forget to add your favourite chocolate chips to the cookie dough, these cookies will only taste more amazing! I personally like to add cinnamon chocolate chips to these, but I also love these cookies plain with just the peanut butter and the oats.
How are you celebrating 4th of July? Any special plans?
Peanut Butter Oatmeal Cookies
- 350 g quick-cooking oats
- 280 g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 225 g butter
- 225 g Peanut Butter Creamy
- 225 g granulated sugar
- 225 g brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 350 g semisweet chocolate chips if desired
- Heat oven to 350°F/ 180°c.
- In a small bowl, combine oats, flour, baking powder, baking soda and salt; mix well.
- In a large bowl, beat together butter and peanut butter with electric mixer on medium speed until smooth. Beat in the granulated and brown sugars, eggs and vanilla before combining the flour mixture until fully blended; stir in chocolate chips.
- On ungreased baking sheets, drop dough by rounded tablespoons 2 inches apart. Bake for approximately 13 minutes or until golden. Transfer cookies onto wire rack to cool completely.
Disclosure: This post was sponsored by SKIPPY®. Recipe and first picture courtesy of SKIPPY®. All opinions are my own.