Peanut Butter cookies were a favorite when I was growing up; great for lunch boxes, but also for M & C's when we got home. I know today it would be difficult to have your children take these to school because of peanut allergies and in addition, at my granddaughter's school, they're not even allowed to have anything homemade! It makes me sad, but these cookies make me happy:-D
Peanut Butter Cookies with a Twist
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
1 jar (13 oz) Reese's Peanut Butter Chocolate
2 3/4 cups King Arthur all-purpose flour
2 cups Old-fashioned oats
1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 cups Peanut Butter chips (I used mini)
Preheat oven to 350F-degrees (180C) and line two baking sheets with parchment paper.
In a stand mixer, using the paddle attachment, cream the butter and sugar together thoroughly. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula as needed. Add the Reese's Peanut Butter Chocolate and vanilla extract and beat on low to combine.
Add the dry ingredients to the bowl and mix on low to combine. Finally, add the peanut butter chips.
Use a #20 scoop to measure out the cookies on the parchment-lined sheets. Bake for 12 minutes. Allow to cool slightly before transferring to a rack to cool completely. Great with a large glass of milk and some conversation with your kids or grandkids. Enjoy!
Now, as promised...here is the apron for November!