Crunchy Peanut Butter Oatmeal Cookies

Dough

• 3/4 cup Butter, softened
• 1 cup Crunchy peanut butter
• 1 cup Granulated sugar
• 1/2 cup Brown sugar, packed
• 2 Eggs
• 1 tsp Vanilla extract
• 1 1/2 cups All-purpose flour
• 2 cups Rolled oats — old-fashioned
• 1 tsp Baking soda
• 1/2 tsp Salt

Dough

1. Cream the butter, crunchy peanut butter, and both sugars until light, about 3 minutes.
2. Beat in the eggs and vanilla.
3. Whisk the flour, baking soda, and salt together, mix in just until combined, then stir in the oats.

Chill

1. Chill 30 minutes.

Bake

1. Roll into balls, flatten each to about 1/2 inch with the bottom of a glass, and bake at 180°C (355°F) until golden all the way to the centre. (Tip: Bake these fully, unlike every other cookie on this site. Crispness comes from driving the water off, so pale means soft.)

Cool

1. Cool completely on a rack, not on the pan — trapped steam underneath will soften the bottoms.