Peanut Butter Oatmeal Cookie Recipe from The Food Charlatan. (2024)

FAQs

What are the ingredients for peanut butter cookies? ›

Peanut butter

Peanut butter cookie / Main ingredient

Basic reason..the dough is more dense than most cookie doughs, and the pressing with the fork tines helps the dough bake evenly. Secondarily, its pattern makes it easier to tell them apart from other cookies with similar appearance.

Peanut butter: Creamy peanut butter is ideal for this recipe because crunchy peanut butter creates an overly crumbly cookie. You can use processed peanut butter such as Jif or Skippy, or natural-style peanut butter.

Why are my peanut butter cookies so crumbly? Peanut butter cookies are naturally delicate because peanut butter has so much fat in it. All the extra fat makes it a little harder for the binding ingredients (egg, butter) to hold it together.

Made with just peanut butter, sugar, and an egg, these cookies are a breeze to whip up, requiring minimal effort and time (under 30 minutes!). Plus, with such basic pantry staples, there's a good chance you have everything you need in your kitchen to make them right now!

Peanut Butter Cookie Mix Hacks

Flavor Twist: After creating the dough according to the peanut butter cookie mix instructions, portion the dough into balls then roll in a tasty topping like poppy seeds, sesame seeds or sprinkles, or go for a 4:1 ratio of sugar and dry spice, like ground cinnamon or nutmeg.

The fork marks also encourage the cookies to bake more evenly and brown evenly. If we skipped that step, these cookies would be so thick that they'd barely spread, and they may not bake all the way through.

So it looks like that there are utilitarian reasons for the cross-hatching—to allow for even cooking—but it might have been passed along for nearly a hundred years for primarily aesthetic reasons, where the cross-hatching is more to identify the cookies as peanut butter ones, rather than to cook them well.

Your other source of fat should be butter, not shortening. Butter will make your cookies taste buttery; shortening will make them taste suspiciously vacant, like Katy Perry's voice post-autotune. Yes, shortening yields chewier cookies than butter does, because butter contains water and shortening doesn't.

If you don't have any parchment in the house and really don't feel like going out to buy any, remember that many of today's baking sheets already have a non-stick surface, and the fat content of most cookies make many recipes unlikely to stick anyway. Silicone mats are a great reusable alternative, as well!

Why are my peanut butter cookies so oily? ›

You baked your cookies and they came out an oily greasy mess. Urgh, what an awful feeling! If you've had this happen to you, odds are you made one of two mistakes: either you didn't allow the ingredients to thoroughly mix during the creaming process or you didn't allow the dough to rest enough before baking.

Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it's not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Unlike many other cookies, peanut butter biscuits only fully harden once they've been removed from the oven. Here's how to tell when peanut butter cookies are done: The tops of the cookies are a uniform light brown. They're soft to the touch but not moist or mushy.

Roasted Peanuts, Sugar, Contains 2% Or Less Of: Molasses, Fully Hydrogenated Vegetable Oils (rapeseed And Soybean), Mono And Diglycerides, Salt.

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDISCED IRON, THIAMINE MONONITRAIL, RIBOFLAVIN, FOLIC ACID), SUGAR, PEANUT BUTTER (PEANUTS, FULLY HYDROGENATED VEGETABLE OIL [RAPESEED, COTTONSEED AND SOYBEAN OILS]), CANOLA AND/OR SOYBEAN AND/OR PALM OIL WITH TBHQ ADDED TO PRESERVE FRESHNESS, HIGH FRUCTOSE CORN SYRUP, GRAHAM FLOUR ...

Flour is the main ingredient that provides structure in a cookie – without it, there would be no cookie! The gluten in flour forms a web of sorts – the framework that catches the air bubbles/gasses given off during rising. This helps provide the structure.

INGREDIENTS: PEANUT BUTTER (PEANUTS, SUGAR, HYDROGENATED PALM OIL, SALT), SUGAR, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), VEGETABLE OIL (PALM KERNEL, PALM AND SOYBEAN OIL), COCOA, CONTAINS 2% OR LESS OF INVERT SUGAR, CORNSTARCH, SALT, ...