Peanut Butter Oatmeal Refrigerator Cookies
makes 8 dozen (2-inch) cookies
The easy batter is refrigerated or frozen until you're ready for homemade cookies on a whim.
This recipe is part of the Barbara Kafka Dessert Anthology.
1 3/4 cups sifted all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup crunchy peanut butter
1/2 cup (1 stick) unsalted butter
2 cups dark brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
2 cups rolled oats
prep: 10 minutes
total: 20 minutes, plus at least 2 hours refrigeration
sifter
electric mixer
waxed paper
baking sheets
wire racks
1. Sift together flour, baking soda and salt. Set aside.
2. In the bowl of an electric mixer cream together peanut butter and unsalted butter. Gradually add sugar and keep beating until mixture is fluffy.
3. Add vanilla and eggs; beat well. Stir in sifted flour mixture, then rolled oats.
4. Spoon mixture onto waxed paper and shape into two rolls, each about 2 inches wide and 12 inches long. Chill in the refrigerator for at least 2 hours or freeze.
5. When ready to bake, preheat oven to 350F. Cut dough into 1/8-inch slices and place them on greased baking sheets, 1 1/2 inches apart. Bake on center rack of oven for 4 minutes, then rotate sheet pan 180 degrees. Bake another 3 to 4 minutes or until golden brown. Cool on wire racks.
