Pbo Snackers
Submitted by blacgurl
PBO snackers: peanut butter oatmeal cookies with cinnamon, nutmeg, and chocolate chips. Chewy-centered, crisp-edged lunchbox classics that bake up in 15 minutes flat.
YIELD
3 dozenPREP
25 minCOOK
40 minREADY
1 hrsPBO stands for peanut butter and oats, and these cookies are the reason they belong together. Crisp edges, chewy middles, and just enough cinnamon and nutmeg to push them past the standard peanut butter cookie into something that tastes a little more grown up.
The creaming step earns its three to four minutes. Whipping the butter, peanut butter, and both sugars properly is what builds the tender crumb and the slight puff you want. Rush it and the cookies spread flat and greasy.
Chunky peanut butter is the move, not smooth. Those little peanut pieces give the cookies texture contrast against the melted chocolate chips, and they hold up through the bake without vanishing.
Pressing the dough balls down with your palm to about a half inch thick lets the cookies set properly in 13 to 15 minutes. If you skip the press, the centers stay doughy while the edges overbake. A quick flatten solves both problems.
Let them rest on the baking sheet a minute before moving to the rack; they’re fragile right out of the oven and firm up fast as they cool.
Chef Tips
- Use rolled oats, not quick or instant; quick oats turn pasty in the dough.
- Brown sugar should be packed tight; loose packing throws off moisture balance.
- If the dough feels too soft, chill 30 minutes before scooping.
- Underbake slightly; they firm up significantly on the rack.
Variations
- Swap chocolate chips for raisins for a classic oatmeal cookie.
- Add ½ cup chopped toasted pecans alongside the chocolate chips.
- Use white chocolate chips and dried cranberries for a sweeter-tarter take.
Ingredients
Directions
Position 2 racks to divide the oven in thirds and preheat the oven to 350℉ (180℃).
Lightly butter 2 large baking sheets or set aside 2 nonstick sheets.
In a large bowl, stir together the oats, flour, spices, salt and baking soda just to combine.
Using an electric mixer, with a paddle if available, cream the butter, peanut butter, and brown and granulated sugars on medium speed until light and fluffy, about 3 to 4 minutes, stoping to scrape the bowl as needed.
Add the eggs, one at at time, and beat for 1 minute after each addition.
Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients slowly, beating only until blended.
Stir in the chips or rasins.
If the dough is unchilled, drip by rounded tablespoonfuls onto the baking sheets.
If the dough is chilled, scoop by rounded tablespoons, roll into balls between your palms, and place 2 inches apart on the baking sheets.
Press the cookies gently with the heel of your hand until they are ½ inch thick.
Bake for 13 to 15 minutes, until the cookies are golden and just firm around the edges.
Lift the cookies onto a cooling rack with a wide metal spatula.
The cookies will firm as they cool. Repeat until all the dough has been used.
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