Salted Peanut Butter Oatmeal Cookies

When Mom leaves for work, Caroline and I often go crazy in the kitchen. (And of course we always usually leave the kitchen neat and tidy for when she returns. ;-) )

But dessert was our favorite tonight. :)

We agreed that these were absolutely the BEST peanut butter cookies we’d ever had. But wait, it gets better! After baking one batch of great cookies, we had the ingenious idea of gently sprinkling these cookies with SEA SALT!!! So good! You definitely MUST try it! So here’s our variation:

Oats only make cookies better. I LOVE oatmeal cookies, Is LOVE chocolate chip oatmeal cookies, and tonight I realized that I L-O-V-E peanut butter oatmeal cookies!!!

Recipe adapted from James Villas with Martha Pearl Villas, My Mother’s Southern Desserts

“Since these cookies need as much texture as possible to provide their delightful crunch, don’t even think of making them if you have in the house instant oatmeal and smooth peanut butter. Since I’m such a (crunchy) peanut butter fan, Mother created the cookies just for me, but since it seems that this is one nut dessert that children love, she now bakes them up for lots of birthday parties. For even more interesting texture, sometimes I also add about a quarter cup of dark raisins when stirring in the peanut butter. They don’t affect the crunch at all, and the added flavor makes the cookie truly sumptuous. Do not overmix this cookie dough.”

 1 c. butter, softened
1 c. firmly packed brown sugar
2 t. vanilla extract
2 large eggs, lightly beaten
1 c. crunchy peanut butter

2 c. all-purpose flour
1-1/2 c. old fashioned rolled oats
 2 t. baking soda
1 t. salt
sea salt for sprinkling

Preheat oven to 350*. Grease two large cookie sheets and set aside.
In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla. Add the eggs and beat until just well-blended. With a wooden spoon, stir in peanut butter until well blended. Set mixture aside.
In a separate bowl, combine flour, oats, baking soda, and salt. Gradually combine the mixtures until smooth.
With your hands, roll dough into small balls and place about 1 inch apart on the prepared baking sheets. With the back of floured fork, press a crisscross design onto the balls and bake until lightly browned, around the edges, about 10 minutes. Remove from oven and sprinkle with sea salt. Let cool completely.

Makes 6 dozen cookies

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