Easy Peasy Peanut Butter Oatmeal Cinnamon Cookies
My Lucky Find
My all time favorite cookies are oatmeal cookies. My grandmother made the best ones, and she used the recipe on the Quaker Oats containers. When she made them they turned out so perfect in size, taste, and appearance.
I have adapted to making cookies from scratch, thanks to her. They taste better, have no additives or processed garb, and I can make as much as I want. Making food from scratch may be time consuming, but I find it worth the time, and find it best for my family. I also enjoy trying new things, and wanted to try my hand at my own version of oatmeal cookies.
I had the worst luck in making oatmeal cookies in the past. They were never flat, or were too dry, or were infamous to sticking to cookie sheets. I added optional ingredients like peanut butter, chocolate chips, and peanuts, and nothing worked. I like small and simple when it comes to cooking and baking. I was on a diabetic website a few weeks ago, and came across a recipe with peanut butter included in it. We go through peanut butter in this house like there is not tomorrow. It looked simple, so I tried it. I added my own touches, and they came out to being the best oatmeal cookies I have made yet! What made it better? Easy ingredients that you most likely have in your pantry.
- 1 cup peanut butter, chunky or creamy
- 1 cup brown sugar
- 2 1/2 cups oatmeal, old fashioned or quick oats
- 2 eggs
- 1 1/2 tsp cinnamon, optional but the spice is great!
- 1 tsp baking soda
- 2 tbsp butter, softened
- Preheat oven to 350. In large mixing bowl, add peanut butter and brown sugar. Mix well using mixer. Add eggs, and mix until well blended.
- Add butter, cinnamon, and baking soda. Mix for about a minute until evenly blended. Add oatmeal, gradually (about 1/2 cup increments). Stir with spoon until evenly coated.
- Lightly grease cookie sheet with cooking spray. Use spoon to make cookie dough balls, and add to sheet. Leave approximately 2 inch gaps between dough balls. Lightly flatten cookie dough balls. Put cookie sheet in oven and let bake for 7 to 9 minutes.
- Remove from oven and let cool on cookie sheet for one minute. Move to cooling rack or paper towels to cool completely.
- Store cookies in airtight container. Last up to 1 week (but with my family, they last a day!)