Almond-y Peanut Butter Oatmeal Cookies

Almond-y Peanut Butter Oatmeal Cookies

VirWeber

"A delicious coordination of several other peanut butter cookie recipes - the best ones I've made so far! This makes lots of cookies, so it's a great recipe for parties!"
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Ingredients

30 m servings 128 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift flour, baking soda, and salt together in a bowl.
  3. Beat peanut butter, butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter, beating well before adding next egg; mix in vanilla extract and almond extract.
  4. Slowly stir flour mixture into creamed butter mixture until fully incorporated; fold in oats using a wooden spoon. Roll dough into 1-inch balls and arrange 1-inch apart on a baking sheet. Press a fork into each cookie if desired.
  5. Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.

Footnotes

  • Cook's Notes:
  • If you find your dough oily, place the dough in the fridge for an hour until it firms up. This will ensure that you don't end up with pancake-shaped cookies because the butter/fat is melted. Alternately, consider sifting in additional flour.
  • Make sure that the cookie sheets you use are always cool when you place a new batch, so it doesn't melt the cookies before they make it to the oven.
  • If you want a lot of almond flavor to sweeten up the cookies, feel free to add a full teaspoon.

Reviews

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I love these cookies but I change it up a little for my taste. I use organic whole wheat pastry flour and stevia in place of the white sugar. I use almond butter which replaces the peanut butter...

This was a great recipe. Just the right amount of peanut butter flavor, just the right amount of sweetness. The almond flavor was a great touch too.

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