My inspiration for Vanishing Oatmeal Cookies (my own creation!)
- Have you ever had an abundance of opened, half-empty chocolate chip bags in your pantry? Well the bottom shelf of my pantry contained bags of white chocolate chips, peanut butter chips, and semisweet chocolate chips - every baker's dream!
- Recently I have been on a peanut butter kick as well (Primarily in the form of PB&J toast for breakfast!).
- I also spent about 5 minutes eyeing the oatmeal cookies in the bakery yesterday.
- I have been dying to make another batch of browned butter chocolate chip cookies. (Think, the best chocolate chip cookies you have ever tasted!)
With all of these ideas in mind, I came up with this recipe... it's so good, your cookies are sure to vanish quickly!
I enjoy experimenting with recipes and the first time I made these cookies, they would not flatten in the oven. However, with a few tweaks to the ingredients, these cookies are perfect. I encourage you to come up with your own recipes with the ingredients you have in your kitchen. Whenever I try a new recipe, I bake the first batch and do a taste test. Then I can make any tweaks after the first batch is out of the oven!
VANISHING OATMEAL COOKIES
printable recipe
12 tbsp. butter (browned) + 4 tbsp. butter softened
2 cups + 2 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup brown sugar
1/2 cup sugar
1 egg +1 egg yolk
2 tsp. vanilla extract
1/3 cup smooth peanut butter
2 cups quick oats
1/2 cup milk
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup peanut butter chips
1/2 cup semisweet chocolate chips
Preheat oven to 325 degrees.
Melt 12 tbsp. butter in small saucepan over medium heat until butter turns amber in color (about 5 minutes).
Cream brown sugar, sugar, and slightly cooled brown butter.
Mix in flour, baking soda, and salt.
Beat in eggs and vanilla.
Mix in peanut butter and 4 tbsp. softened butter.
Stir in oats, cranberries, and chips.
Scoop by heaping tablespoon onto cookie sheet.
Bake for 18 minutes or until edges turn golden brown.
Enjoy!
