In Photos: How To Make Peanut Butter Oatmeal Cookies
Step 1: Cream the butter and sugars
Start by placing the butter, brown sugar, and white sugar together in your mixing bowl.
Then, using the paddle attachment, whip these ingredients together until very pale and fluffy.
This is a really important step, so don’t skimp! If you do, your cookies could come out too dense and you might not get as many out of the batch.
You really want to incorporate lots of air, so set a timer for 5 minutes and look for the mixture to double in volume.
Step 2: Add peanut butter and eggs
Scrape the bottom and sides of the bowl down with a silicone spatula, and add the peanut butter.
Stir this in just until combined, then add the eggs.
Once the eggs have been worked in, you can add in the dry ingredients.
Step 3: Mix in the dry ingredients
Add the oatmeal, flour, cornstarch, baking soda, and salt.
Stir these in on low speed, just until barely combined. Be careful not to overmix at this stage, or the glutens in the flour could become overworked and your cookies could come out tough.
Step 4: Portion the dough
Fill the cookie scoop and squeeze your dough balls out onto parchment-lined baking sheets.
Be sure to leave a little space around each dough ball, so the cookies have room to spread as they bake.
This recipe doesn’t spread a whole lot, so I recommend flattening the dough balls slightly before sliding them into the preheated oven.
Step 5: Bake
You’ll know your cookies are done baking when they’re set around the edges but still quite doughy and moist towards the center.
Don’t forget to allow for carry-over cooking, which is the idea that the internal temperature of foods will continue to increase, even after they’re no longer exposed to a heat source.
If you bake your cookies too long, they could come out dry, so remove them from the oven just a little shy of completely done. As they cool on the baking sheet, they’ll firm up a lot.