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Peanut-Butter-Oat Drop Cookies with Jam
Credit:
Lennart Weibull
Recipe Summary
prep: 15 mins
total: 25 mins
Yield: Makes about 18
Ingredients
Ingredient Checklist
4 tablespoons softened unsalted butter
1/2 cup packed light-brown sugar
1/4 cup creamy peanut butter
1/4 teaspoon baking soda
1/4 teaspoon kosher salt (we use Diamond Crystal)
1 large egg yolk, room-temperature
1/4 teaspoon pure vanilla extract
3/4 cup unbleached all-purpose flour
1/4 cup quick-cooking oats
1 recipe Frozen-Berry Jam
Cook's Notes
Once baked and filled, these can be stored in—and enjoyed straight from—the freezer for up to a month.
Gallery
Peanut-Butter-Oat Drop Cookies with Jam
Credit:
Lennart Weibull
Recipe Summary
prep: 15 mins
total: 25 mins
Yield: Makes about 18
Gallery
Peanut-Butter-Oat Drop Cookies with Jam
Credit:
Lennart Weibull
Peanut-Butter-Oat Drop Cookies with Jam
Credit:
Lennart Weibull
Peanut-Butter-Oat Drop Cookies with Jam
Recipe Summary
prep: 15 mins
total: 25 mins
Yield: Makes about 18
Recipe Summary
prep: 15 mins
total: 25 mins
Yield: Makes about 18
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Yield: Makes about 18
Makes about 18
Ingredients
Ingredients
- 4 tablespoons softened unsalted butter
- 1/2 cup packed light-brown sugar
- 1/4 cup creamy peanut butter
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt (we use Diamond Crystal)
- 1 large egg yolk, room-temperature
- 1/4 teaspoon pure vanilla extract
- 3/4 cup unbleached all-purpose flour
- 1/4 cup quick-cooking oats
- 1 recipe Frozen-Berry Jam
Directions
Preheat oven to 375°F. Combine butter, brown sugar, peanut butter, baking soda, and salt in a large bowl and beat with an electric mixer on medium-high speed until light and creamy, about 2 minutes.
Beat in egg yolk and vanilla, then add flour and mix until just combined. Scoop dough into 1-inch balls and roll in oats to coat; place cookies on parchment-lined baking sheets, spaced 1 inch apart.
Bake, rotating pans halfway through, until puffed and just set around edges, 10 to 12 minutes. While cookies are still warm, indent centers with the end of a wooden spoon; fill each with 1/2 teaspoon jam. Transfer to a wire rack and let cool completely before serving.
Cook's Notes
Once baked and filled, these can be stored in—and enjoyed straight from—the freezer for up to a month.
Cook’s Notes
Once baked and filled, these can be stored in—and enjoyed straight from—the freezer for up to a month.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Peanut-Butter-Oat Drop Cookies with Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peanut-Butter-Oat Drop Cookies with Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
