Peanut Butter Cup Oatmeal Cookies

By srumbel

Makes 20 cookies. Cookies stay soft and fresh for 7 whole days at room temperature. Baked cookies and/or cookie dough balls may be frozen up to 3 months.



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Ingredients

• 3/4 cup (95 grams) all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup (115 grams) unsalted butter, melted (or salted)
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) dark brown sugar (or light brown)
• 1 large egg
• 1/2 cup (125 grams) creamy peanut butter (not natural style)
• 2 teaspoons vanilla extract
• 2 cups (160 grams) quick oats*
• 1 and 1/2 cups chopped Reese's Peanut Butter Cups, divided
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• Under Creative Commons License: Attribution
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Preparation

Step 1

Preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside.
In a medium size bowl, whisk the melted butter, granulated sugar, and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the peanut butter until combined. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick from the melted butter. Fold in the oats and the 1 and 1/4 cups chopped peanut butter cups, reserving the remaining 1/4 cup for later.
Roll the dough into balls, about 3 Tablespoons of dough each. I highly suggest using a cookie scoop to make it easier. Place 10 balls of dough onto each cookie sheet.
Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining chopped peanut butter cups into each cookie. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Notes

*Do not use old-fashioned style oats (aka whole oats) in this cookie recipe. They are the large-cut oats. You need quick oats, which are more finely ground (and smaller) whole oats.



Read more from the source: http://sallysbakingaddiction.com/2013/07/24/peanut-butter-cup-oatmeal-cookies/#ixzz2ZzJxaILk
Under Creative Commons License: Attribution
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