They’re a little bit old-fashioned, which is why these cookies will always be favorites to us.
(More on that below.)
And it’s possible for you to get a little creative with what else you add before you bake.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
For school treats, colorful chocolate candies would be fun.
So easy, in fact, kids would be a great helper here.
Give them the chore of mixing the dry ingredients together, and let them help you scoop the dough.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
This outline will help you, but full instructions for making the cookies are below.
Can You Freeze Peanut Butter Oatmeal Cookies?
You absolutely can freeze peanut butter oatmeal cookie dough.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
We suggest that you freeze the cookie dough and not the cookies themselves for the best results.
Freezing dough is fast and easy and an ingenuous time-saver for future you.
Then, move the dough balls into a freezer-safe, zip-top bag.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The dough is good in the freezer up to 3 months.
Favorite Old-Fashioned Cookies
Need more great cookie recipes?
Line two baking sheets with parchment paper.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add egg:
Beat in the egg and vanilla until smooth.
Scoop dough:
Using a 1 oz.
scoop or two spoons, drop dough by 2 tablespoonfuls onto prepared pans, spacing 2 in.
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The cookies will continue to firm up as they cool.
Store the cookies at room temperature in an airtight container.
They have the just-right combination of flavor and texture.
Old-fashioned oats will work, too.
Instant oats, however, will not work.
They’re too powdery and flaky.
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Creamy peanut butter is preferred over crunchy to create a soft, chewy cookie texture.
But don’t reach for natural-style peanut butters.
They often separate while baking, leaving the cookies crumbly and dry.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Use M&Ms, peanuts, chocolate chips, pecans, even toffee pieces.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
