Peanut Butter and Jelly Oatmeal Cookies
Peanut Butter and Jelly Oatmeal Cookie From Scratch With Maria Provenzano Click for recipe!
The whole idea of peanut butter and jelly just reminds me of going back to school! It's such a classic nostalgic flavor combination, but I came up with the idea to include oatmeal for that added texture and flavor. Of course I know a lot of schools don't allow peanuts because of allergies so these can be made with sunflower seed butter instead and they will be just as great!
These are a soft cookie with a slight crunch on the outside and rustic hearty consistency from the oats. I love the little extra bite of sweetness from the jelly. Even if you don't have kids going back to school just make them because they are good and you will feel like a kid again!
Peanut Butter and Jelly Oatmeal cookie
Peanut Butter and Jelly Oatmeal Cookies
makes about 24 cookies
1 3/4 cups all-purpose flour (unbleached)
3/4 cup uncooked oatmeal
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar; lightly packed
1/2 cup smooth peanut butter, room temperature (all natural… please make sure to check the ingredients)
1 whole egg; room temperature
1 teaspoon vanilla extract
About 24 teaspoons of jelly; I like using strawberry
Instructions:
*Preheat oven to 350 degrees
*Whisk together the flour, oats, baking soda, and salt; set aside
*Cream the butter and both sugars until light and fluffy
*Add in the peanut butter; mix well
*Add in the egg and vanilla; mix well
*Slowly add the flour mixture being sure to scrape down the sides and bottom of the bowl; mix until just combined
*Use a scoop to spoon out about 1 1/2 to 2 inch size balls; these can be made smaller if you like
*Place the ball of cookie dough on a baking sheet lined with parchment paper
*Scoop out the rest of the dough leaving at least a few inches between each piece of dough
*Use the bottom of a wooden spoon (or something similar) to press a hole into the top of the cookie to create a place to put the jelly
*Once all of the cookies have holes place a heaping teaspoon of jelly into each cookie hole
*Bake for 8-10 minutes or until slightly golden and set up; be careful not to over bake
*Place the cookie sheets on a rack to cool
pbj cookie
pbj cookie
pbj cookie
Peanut Butter and Jelly Oatmeal Cookie
pbj cookie
Peanut Butter and Jelly Oatmeal Cookies
Author:
Maria Provenzano
Serves:
24
Ingredients
1 3/4 cups all-purpose flour (unbleached)
3/4 cup uncooked oatmeal
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar; lightly packed
1/2 cup smooth peanut butter, room temperature (all natural… please make sure to check the ingredients)
1 whole egg; room temperature
1 teaspoon vanilla extract
About 24 teaspoons of jelly; I like using strawberry
Instructions
*Preheat oven to 350 degrees
*Whisk together the flour, oats, baking soda, and salt; set aside
*Cream the butter and both sugars until light and fluffy
*Add in the peanut butter; mix well
*Add in the egg and vanilla; mix well
*Slowly add the flour mixture being sure to scrape down the sides and bottom of the bowl; mix until just combined
*Use a scoop to spoon out about 1 1/2 to 2 inch size balls; these can be made smaller if you like
*Place the ball of cookie dough on a baking sheet lined with parchment paper
*Scoop out the rest of the dough leaving at least a few inches between each piece of dough
*Use the bottom of a wooden spoon (or something similar) to press a hole into the top of the cookie to create a place to put the jelly
*Once all of the cookies have holes place a heaping teaspoon of jelly into each cookie hole
*Bake for 8-10 minutes or until slightly golden and set up; be careful not to over bake
*Place the cookie sheets on a rack to cool
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