Sometimes you just need an overload of peanut, which is exactly what you are going to get with these cookies: peanuts x3, in the form of peanut butter, peanut butter chips and actual roasted peanut. Oh, and strawberry jammie bits, which make them sort of like having a sandwich, minus the bread. There’s oats in here too, so I guess they are healthy [wink wink].
Ingredients
1 cup unsalted butter, softened to room temperature
1 cup dark brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoon molasses
3 tablespoons creamy peanut butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup strawberry jammie bits
1 cup peanut butter chips
1/2 cup toasted, unsalted peanuts, coarsely chopped (optional)
Directions
In the work bowl of your stand mixer fitted with paddle attachment, cream the butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla, molasses and peanut butter and mix on high until combined.
In a separate bowl, whisk together the flour, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, jammie bits, peanut butter chips and chopped peanuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much).
Preheat oven to 350F. Prepare baking sheets with silpat or parchment paper.
Scoop balls of dough (about 1 1/2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
