Ingredients30 m servings 128 cals
- Preheat oven to 350 degrees F (175 degrees C).
- Sift flour, baking soda, and salt together in a bowl.
- Beat peanut butter, butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter, beating well before adding next egg; mix in vanilla extract and almond extract.
- Slowly stir flour mixture into creamed butter mixture until fully incorporated; fold in oats using a wooden spoon. Roll dough into 1-inch balls and arrange 1-inch apart on a baking sheet. Press a fork into each cookie if desired.
- Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.
- Cook's Notes:
- If you find your dough oily, place the dough in the fridge for an hour until it firms up. This will ensure that you don't end up with pancake-shaped cookies because the butter/fat is melted. Alternately, consider sifting in additional flour.
- Make sure that the cookie sheets you use are always cool when you place a new batch, so it doesn't melt the cookies before they make it to the oven.
- If you want a lot of almond flavor to sweeten up the cookies, feel free to add a full teaspoon.
Per Serving: 128 calories; 7.6 g fat; 13 g carbohydrates; 2.8 g protein; 18 mg cholesterol; 139 mg sodium. Full nutrition
ReviewsRead all reviews 4
I love these cookies but I change it up a little for my taste. I use organic whole wheat pastry flour and stevia in place of the white sugar. I use almond butter which replaces the peanut butter...
Absolutely fabulous and delicious, easy to make. 4 stars just because we prefer more peanut taste.
The almond extract adds a nice touch. I also added some almonds. None of the ingredients are too overpowering. Beating the sugars and fats until light and fluffy made the cookie turn out...light...