Peanut Butter & Jelly Oatmeal Cookies Recipe

Name: Peanut Butter & Jelly Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Regular Butter, At Room Temperature; 1/2 cups Peanut Butter; 1-1/4 cup All-purpose Flour; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 cup Granulated Sugar; 1/2 cups Light Brown Sugar, Packed; 2 whole Eggs; 1 teaspoon Vanilla Extract; 2 cups Quick Cooking Oats; 1 cup Chopped Peanuts Or Nuts (optional); 3/4 cups Strawberry Preserves (or Grape If You Prefer)

Servings: persons

3/4 cups Regular Butter, At Room Temperature
1/2 cups Peanut Butter
1-1/4 cup All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Granulated Sugar
1/2 cups Light Brown Sugar, Packed
2 whole Eggs
1 teaspoon Vanilla Extract
2 cups Quick Cooking Oats
1 cup Chopped Peanuts Or Nuts (optional)
3/4 cups Strawberry Preserves (or Grape If You Prefer)

1
Beat butter and peanut butter together in a large sized bowl until combined. Set aside.
2
Place flour, baking powder and baking soda into a bowl and whisk to combine.
3
Add about 1/2 of the flour mixture to the butter mixture. Add sugar, brown sugar, eggs, and vanilla and beat until combined. Scrape the sides of the bowl occasionally. Add the rest of the flour and beat to combine. Do not over beat.
4
Add oats and stir to combine.
5
Place dough into the fridge to chill for a few minutes. Heat oven to 375u00b0F.
6
When oven is done preheating, pull dough from fridge and scoop about 11/2 Tablespoon sized scoops of dough (roll into chopped peanuts/nuts at this time if you wish) and place onto baking sheet lined with parchment or a silpat (silicone) liner about 2 inches apart. Use a round 1/2 teaspoon or your thumb to create round indentation in the dough. Fill that indentation with a teaspoon of strawberry preserves.
7
Bake one tray at a time for 10-12 minutes or until the edge of the cookies start to turn golden.
8
While these are baking return the remaining dough to the fridge. When cookies are done, let sit on cookie sheet for at least 2 to 3 minutes then transfer to wire rack to cool. Continue baking the rest of the dough as directed above. Store baked cookies in an airtight container at room temperature.

1342

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cups Regular Butter, At Room Temperature, 1/2 cups Peanut Butter, 1-1/4 cup All-purpose Flour, 1 teaspoon Baking Powder, and more.

Yes, Peanut Butter & Jelly Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter & Jelly Oatmeal Cookies

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