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I mentioned last week when I shared the Crumb Top Banana Cake recipe that I am going to be sharing each week a different recipe from my great great aunt’s recipe collection! This week, I am going to share Peanut Butter Oatmeal Cookies!
I am not sure why I do this to myself…cookies. They are my weakness. Did I mention I’m trying to lose another 10 lbs or so and then tone up my tummy post pregnancy?! These cookies? Well…they may have added on another 10 lbs to that goal!
The original recipe was taken from a newspaper clipping; however, the source has been clipped off. I’m sure this one is back from the ’50s based on the type and print of clipping. The original recipe is also called ‘Peanut Butter Round Ups’. I would just call these…cookies.
These were fun to make alongside my son who has been helping me more and more in the kitchen. I love that he is at the age where he really understands and loves to help me in the kitchen. He had fun adding in the ingredients and then forming the balls to put these on the cookie sheet.
I still think his favorite part is the same as mine…taste testing. We both enjoyed these with a big glass of cold milk. I think cold milk is just necessary when you are eating a mouthful of peanut butter!
These can easily be made gluten free using gluten free all purpose flour! It was a simple switch!
Now, are you ready to surprise your kids today with a fresh batch of homemade cookies?
Go for it!
Of course, that is if you don’t eat them all first yourself.
I won’t tell.
- 1/2 Cup Butter, Softened
- 1 Cup Granulated Sugar
- 1 Cup Brown Sugar
- 2 Eggs
- 1 Cup Creamy Peanut Butter
- 2 Cups Sifted All-Purpose Flour or Gluten Free All Purpose Flour
- 1/2 Tsp Salt
- 2 Tsp Baking Soda
- 1 Cup Rolled Oats or Gluten Free Oats
- Preheat oven to 350*.
- 1. Begin by mixing the butter and sugars in a mixing bowl or using a stand mixer.
- 2. Mix in the eggs and beat well.
- 3. Add in the peanut butter, flour, salt, and baking soda.
- 4. Continue mixing until well combined.
- 5. Stir in the oats.
- 6. Roll dough to form small balls placing them on un-greased cookie sheets.
- 7. With a fork indent the balls to make a crisscross on each cookie going both directions.
- 8. Bake in the oven for 10-12 minutes.
- 9. Remove and let cool 5 minutes then place on wire rack to complete cooling process.