PB&J Banana Oatmeal Thumbprint Cookies

Peanut butter, jelly, oatmeal, and bananas make these flavorful thumbprint PB&J cookies an instant favorite.

I was never the child who willing asked for a peanut butter and jelly sandwich. Never. Peanut butter was just not my jam, no pun intended, and to this day, it still isn’t. Unlike B.O.B. Bob, who can often be tempted by any lil’ sweet treat containing peanut butter, I save my calories for desserts like crème brûlée, pie, or anything made out of puffed pastry. So for this month’s “PB&J” themed Fantastical Food Fight, I knew that one of us would be thrilled beyond belief and one of us would be like, “Meh.” Perhaps that’s a good thing. Having six-dozen “meh” cookies in your house isn’t such a bad thing, when you’re attempting to eat healthier and “de-fluff.” It’s probably not such a great thing for B.O.B. Bob’s waistline, but that’s his problem, not mine.

Peanut butter, jelly, oatmeal, and bananas make these flavorful thumbprint PB&J cookies an instant favorite.

Ingredients:

  • 2 Very Ripe Bananas
  • 1 (16.3-oz.) Jar Creamy Peanut Butter
  • 1 Cup Unsalted Butter, Room Temperature
  • 1 1/2 Cups Light Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 2 Eggs
  • 2 Tablespoons Vanilla
  • 4 Cups All-Purpose Flour
  • 3 Teaspoons Baking Soda
  • 1 Teaspoon Kosher Salt
  • 2 Cups Old Fashioned Oats
  • Jam, Jelly, or Preserves
  • 1 (10-oz.) Bag Peanut Butter Chips
  • 1 Tablespoon Vegetable Shortening
  • 1 Cup Salted Peanuts, Finely Chopped

Peanut butter, jelly, oatmeal, and bananas make these flavorful thumbprint PB&J cookies an instant favorite.

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix the bananas, peanut butter, butter, brown sugar, granulated sugar, eggs, and vanilla on medium speed for 3 minutes.
  3. In a medium bowl, sift together the flour, baking soda, and salt.
  4. On low speed, slowly add the flour mixture to the butter mixture until just combined.
  5. Fold the oats into the batter with a silicone spatula.
  6. Use a cookie scoop to measure out an even amount of dough, roll it into a ball, and then place it on a Silpat or parchment paper lined baking sheet.
  7. Make a well in the middle of each cookie with your thumb and fill each well with jam, jelly, or preserves.
  8. Bake for 8 to 10 minutes, or until golden brown and cooked through.
  9. Allow to rest for 3 minutes on the cookie sheet before removing to a baking rack to cool.
  10. Microwave the peanut butter chips and vegetable shortening in a small bowl for 30 seconds. Stir and then microwave/stir for 15-second intervals until completely smooth.
  11. Drizzle each thumbprint cookie with a bit of the peanut butter mixture and then immediately garnish with a sprinkle of chopped peanuts.
  12. Allow to rest for 1 hour before packaging in an airtight container between layers of wax paper.

Peanut butter, jelly, oatmeal, and bananas make these flavorful thumbprint PB&J cookies an instant favorite.

Suggestions:

  • Preserves work best in this recipe. They have a thicker consistency which does not get runny when baked.
  • Do not use natural peanut butter in this recipe, it has a higher oil content.
  • This recipe will make at least 6 dozen cookies. If you would like to make less, cut the recipe in half.
  • These cookies are not overly sweet; if you would like to make them sweeter, roll each ball of cookie dough in granulated sugar before making a well for the jam, jelly, or preserves.

Peanut butter, jelly, oatmeal, and bananas make these flavorful thumbprint PB&J cookies an instant favorite.

Improvements:

  • Add a drizzle of melted chocolate on top of these thumbprint cookies.
  • Garnish with a slice of dried banana in lieu of chopped peanuts.
  • Use this Wilton Melt-N-Decorate Bottle to drizzle the peanut butter mixture on top of each PB&J thumbprint cookie.
  • These Silpat Mats come in extremely handy when baking cookies. They prevent sticking and burning, and make cleanup a cinch.

PB&J Banana Oatmeal Thumbprint Cookies

PB&J Banana Oatmeal Thumbprint Cookies

Ingredients:

  • 2 Very Ripe Bananas
  • 1 (16.3-oz.) Jar Creamy Peanut Butter
  • 1 Cup Unsalted Butter, Room Temperature
  • 1 1/2 Cups Light Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 2 Eggs
  • 2 Tablespoons Vanilla
  • 4 Cups All-Purpose Flour
  • 3 Teaspoons Baking Soda
  • 1 Teaspoon Kosher Salt
  • 2 Cups Old Fashioned Oats
  • Jam, Jelly, or Preserves
  • 1 (10-oz.) Bag Peanut Butter Chips
  • 1 Tablespoon Vegetable Shortening
  • 1 Cup Salted Peanuts, Finely Chopped

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix the bananas, peanut butter, butter, brown sugar, granulated sugar, eggs, and vanilla on medium speed for 3 minutes.
  3. In a medium bowl, sift together the flour, baking soda, and salt.
  4. On low speed, slowly add the flour mixture to the butter mixture until just combined.
  5. Fold the oats into the batter with a silicone spatula.
  6. Use a cookie scoop to measure out an even amount of dough, roll it into a ball, and then place it on a Silpat or parchment paper lined baking sheet.
  7. Make a well in the middle of each cookie with your thumb and fill each well with jam, jelly, or preserves.
  8. Bake for 8 to 10 minutes, or until golden brown and cooked through.
  9. Allow to rest for 3 minutes on the cookie sheet before removing to a baking rack to cool.
  10. Microwave the peanut butter chips and vegetable shortening in a small bowl for 30 seconds. Stir and then microwave/stir for 15-second intervals until completely smooth.
  11. Drizzle each thumbprint cookie with a bit of the peanut butter mixture and then immediately garnish with a sprinkle of chopped peanuts.
  12. Allow to rest for 1 hour before packaging in an airtight container between layers of wax paper.
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