In our home we love a good batch of cookies…or two, and as delicious as they are fresh from the oven, Nathan and I enjoy them just as much fresh from the freezer. Seriously the best treat ever! So far we’ve found most every cookie freezes well, from a good coconut oatmeal cookie or my favorite peanut butter cookie to this delicious crunchy whole wheat cookie. I bet even these healthy oatmeal chocolate chip cookies or bar cookies would work!
The latest success story is a batch of oatmeal peanut butter cookies, one of which I’m currently eating while typing this post. (By the time you read this post I will have had another night’s worth of frozen oatmeal peanut butter cookies…yum!)
I love peanut butter cookies and the added touch of oatmeal in this recipe makes them super delicious. They are soft, chewy and perfect!
Printable recipe for freezer-friendly oatmeal peanut butter cookies below.
- 1 cup butter, softened
- 1 cup packed brown sugar
- ¾ cup sugar
- 1 cup peanut butter
- 1 tsp vanilla
- 2 eggs
- 1½ cups flour
- 2 tsp baking soda
- 1 tsp salt
- 1 cups quick-cooking oats
- Preheat oven to 350 degrees.
- In a large bowl cream together butter, sugars and peanut butter until smooth. Add vanilla and then beat in the eggs one at a time until well blended.
- In a separate bowl combine the flour, baking soda and salt and stir into the creamed mixture. (Or do what I do and don't use a separate bowl; just add them into the creamed mixture and mix well. One less bowl to clean!) Mix in the oats until just combined.
- Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 10 to 15 minutes (we baked them for 13) or until lightly browned around the edges. Don't over bake...but if you do, trust me, they're still tasty. Cool and store in an airtight container (or in a Ziploc bag in the freezer).
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