Crisp and Thin Peanut Butter Cookies
If you need more cookies, this recipe doubles nicely.
Servings 34
Ingredients
- 1 cup sifted flour (120 grams) You can skip sifting if you have a scale
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick salted or unsalted butter, cool room temp (114 grams)
- ½ cup light brown sugar, packed (100 grams)
- ¼ cup plus 2 T. granulated sugar (75 grams)
- ½ cup crunchy or creamy peanut butter (130 grams)
- ½ teaspoon vanilla
- 1 large egg
- ½ cup oats old fashioned or quick are okay
- ⅔ cup chopped peanuts (optional)
- 1 cup peanut butter chips or chocolate chips (optional) or a mix of chips and candies
Instructions
- Preheat oven to 350 degrees F. OR for a lower slower bake time, 300. Baking at 300 F for a longer time usually makes the cookies more evenly crisp.
- Combine flour, baking soda, and salt and stir well. Set aside.
- In a mixing bowl, beat the butter and both sugars until light and creamy. Beat in the peanut butter, vanilla and egg.
- Add flour mixture and stir until well blended, then add oats and candy. If using extra peanuts, add them too.
- Scoop up rounded teaspoons of dough (or just use a small cookie scoop) and shape into balls, then flatten slightly to make 2 inch rounds.
- Arrange on ungreased baking sheets and bake for 12-14 minutes. If baking at 300, bake for 18-20 minutes.