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Amish Peanut Butter Oatmeal Cookies




Source of Recipe


web - The Farmhouse Cookbook


List of Ingredients




1-1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
2 cups rolled oats
1 cup (2 sticks) unsalted butter, at room temperature
1 cup unsalted chunky peanut butter
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup raw peanuts, preferably Spanish

Recipe



1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

2. Sift together the flour, salt, baking soda, baking powder, and spices onto a piece of waxed paper. Add the oats and mix together.

3. Cream the butter in a large bowl until pale yellow and fluffy. Add the peanut butter, and cream until thoroughly incorporated. Then slowly add the sugar, and mix until the mixture is pale golden and fluffy. Add the vanilla and mix well. Then add the eggs, one at a time, mixing until combined.

4. Slowly add the flour mixture, and stir just until it is incorporated into the butter mixture. Fold in the peanuts, mixing them in thoroughly.

5. Drop the dough by tablespoons 1 inch apart on the prepared baking sheets. Using the back of a fork, mark the top of each cookie in a crisscross pattern, flattening it out as you do. Bake the cookies in the center of the oven until they are golden, about 15 minutes. Transfer them to wire racks to cool. These will keep in an airtight container for 3 to 4 days. About 4 dozen cookies.