Oatmeal, brown butter, and mini peanut butter cups. That’s all I have to say for today’s intro because that’s all you need to know about these 10/10 cookies. 🙂
Ingredients:
for 20 cookies
- 2 sticks unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs + 1 egg yolk, room temperature
- 1.5 tsp vanilla extract
- 2 cups AP flour
- 1 tsp baking soda
- 1 tsp salt
- 1.5 cups rolled oats
- 1.5 cups mini peanut butter cups
- 1 cup semisweet chocolate chips
- Optional: 1/2 cup chopped nuts (walnut or pecan are best)
Directions:
- In a small saucepan, brown the butter. Pour into a large mixing bowl + set aside to cool for 15 minutes.
- In the meantime: in a separate mixing bowl, whisk together the dry ingredients – flour, salt, and baking soda.
- Once the butter has cooled, add in both sugars + combine using an electric hand mixer.Â
- Add in the eggs + yolk and vanilla extract and mix until combined.
- Add the dry ingredients into the butter mixture + combine well.Â
- Add in the oats, peanut butter cups and chocolate chips, as well as nuts if using. Mix until everything is evenly distributed.
- Use a 1-inch scoop to scoop the dough onto a parchment lined baking sheet. Place into the refrigerator for 45 minutes to allow the dough to set.
- Preheat the oven to 350F.
- Bake at 350F for a total of 10-12 minutes, until the bottoms are golden brown.
- Â Let the cookies cool for about 10 minutes before removing from the pan.Â
Notes:
This cookie dough freezes very well. Feel free to follow through steps 1-7, and after refrigerating the dough, transfer the cookies to a freezer-safe ziploc bag and freeze. When baking, bake from frozen at 335F for 13-15 minutes, or thaw for half an hour and bake as instructed above.
