Oatmeal cookies are truly amazing, however, oatmeal cookies with peanut butter and honey added to them are even more amazing. Make sure you give these cake-like cookies a try. I promise you that you’ll absolutely adore their unique texture and honey-kissed flavor.
I can pretty much guarantee that every single person reading this has one ingredient in their pantry that they have more than enough of, whether is be twenty-three cans of soup, seven boxes of spaghetti noodles, fifteen jars of salsa, or nine bags of chocolate chips. In my pantry, the two things that seem to be taking over at the moment, and making it nearly impossible to close the pantry door, are honey and oatmeal.
To say that I am addicted to honey would be putting it mildly. It’s almost become an obsession. Even though I have over ten jars of it at the moment, I am always on the lookout for more, especially when traveling. I just adore trying all of the different varieties of honey from around the country and I simply cannot say no when I see a new jar that looks promising. If you want to make me happy, give me honey.
When it comes to oatmeal, I currently have a surplus because of my forgetfulness and my local market’s inability to carry packages of the stuff that aren’t meant for a household of twenty people. So instead of having one gigantic container of oatmeal, I now have two. I really do need to keep a closer eye on what’s in my pantry before I go shopping and perhaps start making an actual grocery list.
Anyway, since I have an abundance of these two ingredients at the moment, I decided to pair them together to make a sweet dessert treat to share with y’all. These peanut butter and honey oatmeal cookies are moist, cakey, and have just the right touch of honey added to them, and I personally love that they’re helping me get rid of a little bit of my oatmeal and honey stash. Eventually, I may just be able to get the door of my pantry to shut.
Ingredients:
- 1/2 Cup Unsalted Butter, Room Temperature
- 1/2 Cup Light Brown Sugar, Packed
- 1/2 Cup Honey
- 1/2 Cup Creamy Peanut Butter
- 1 Egg
- 1 Teaspoon Vanilla
- 1 Cup All-Purpose Flour
- 3/4 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1 1/4 Cups Quick Cooking Oats
Directions:
- In a large bowl, cream the butter, brown sugar, honey, and peanut butter together on medium speed for 3 minutes.
- Add the egg and vanilla; mix on medium speed for 1 minute.
- Add the flour, baking soda, and salt; mix on low speed just until combined.
- Use a silicone spatula to fold the oats into the cookie batter.
- Cover and refrigerate for 2 hours.
- Preheat oven to 350 degrees.
- Use a cookie scoop to scoop out each cookie and then place it on a Silpat or parchment paper-lined baking sheet.
- Bake for 9 minutes.
- Allow the cookies to rest for 5 minutes before removing them to a baking rack to finish cooling completely.
Suggestions:
- Refrigerating the cookies for 2 hours ahead of time will help to keep them from spreading out too much during baking.
- Only bake 12 cookies per baking sheet.
- These cookies may look a little soft when you take them out of the oven. That’s why you should allow them to cool on the baking sheet for at least 5 minutes before removing them to a baking rack to finish cooling completely.
- This recipe will yield approximately 2 dozen cookies.
Improvements:
- Add miniature chocolate chips to the cookie batter.
- Dip half of each cookie in melted chocolate.
- Fold finely chopped peanuts into the cookie batter.
- Serve these cookies with strawberry ice cream, Chocolate Chocolate Simple Ice Cream, or Buttermilk Double Vanilla Ice Cream.
Ingredients:
- 1/2 Cup Unsalted Butter, Room Temperature
- 1/2 Cup Light Brown Sugar, Packed
- 1/2 Cup Honey
- 1/2 Cup Creamy Peanut Butter
- 1 Egg
- 1 Teaspoon Vanilla
- 1 Cup All-Purpose Flour
- 3/4 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1 1/4 Cups Quick Cooking Oats
Directions:
- In a large bowl, cream the butter, brown sugar, honey, and peanut butter together on medium speed for 3 minutes.
- Add the egg and vanilla; mix on medium speed for 1 minute.
- Add the flour, baking soda, and salt; mix on low speed just until combined.
- Use a silicone spatula to fold the oats into the cookie batter.
- Cover and refrigerate for 2 hours.
- Preheat oven to 350 degrees.
- Use a cookie scoop to scoop out each cookie and then place it on a Silpat or parchment paper-lined baking sheet.
- Bake for 9 minutes.
- Allow the cookies to rest for 5 minutes before removing them to a baking rack to finish cooling completely.
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Please make sure to check out the other great “Oatmeal and Honey” Improv Cooking Challenge recipes below.
- Honey Oat Pan Rolls from Jolene’s Recipe Journal
- Apple Crisp Baked Oatmeal from Simply Inspired Meals
- Blueberry Oatmeal Pancakes from Cindy’s Recipes and Writings
- Oil Free and Eggless Granola from Cook with Renu
- Peanut Butter & Honey Oatmeal Cookies from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Apple & Honey Overnight Oats from Kate’s Recipe Box
- Honey Oatmeal Pancakes from Palatable Pastime
- Sugarfree Apple Cinnamon Oatmeal Muffins from Sizzling Tastebuds
- Honey Oatmeal Bread from Cookaholic Wife
- Oats & Honey Porridge from Sneha’s Recipe
- Anzac Biscuits from Pandemonium Noshery
- Honey Oat Smoothie from A Day in the Life on the Farm
