Peanut Butter Roundup Cookies
Round up the peanut butter, chocolate chips and oatmeal for a fantastic cookie.
Recipe type: Dessert | Shaped Cookies
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 350° Yield: 8 Dozen Storage: Airtight Container, Room Temperature
Help: Cookie Hints and Tips, Chocolate Types
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Help: Cookie Hints and Tips, Chocolate Types
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Dough:
- 1 cup unsalted butter, room temperature
- 1¾ cup firmly packed light brown sugar
- 2 large eggs
- 1 cup creamy or chunky peanut butter
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup old-fashioned oats
Instructions
Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
Dough:
- In a large bowl of an electric mixer, combine butter and brown sugar; beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and peanut butter; beat until thoroughly mixed. Add flour, baking soda, and salt; stir until well mixed. Add chocolate chips and oats, stir until mixed.
- Shape dough into small balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
- Bake: Place balls, 3 inches apart onto baking sheets. Flatten balls in a crisscross pattern with a fork that has been dipped in water (so the dough does not stick to the fork.) Bake 10 to 12 minutes or until cookies are lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.