salted oatmeal cookies with peanut butter

I can't remember if I've done the combo of peanut butter with oatmeal?
It must be done.
And do you happen to have mini pb eggs laying around?
I know, NOT.
But this time of year you could easily use regular pb cups.
Doesn't the Reese's company have seasonal pb shapes now, like year round?
One for every season?
We have one for christmas, thanksgiving, spring...where is summer?
Where is the palm tree shaped pb cup?
With these cookies I took my old recipe the quarter pound oatmeal-raisin cookies as the base.
If you don't like pb cups, you could easily swap in plain milk or dark chocolate bars;
butterscotch chips and even cinnamon chips sounds tasty!
Of course you don't have to make these cookies a quarter pound, I just happen to have a small
obsession with quarter pound cookies.
Make them whatever size you wish and please experiment on what to stuff them with, BUT
make sure to sprinkle them with a tiny bit of sea salt on the tops before baking.  It makes all the difference taste-wise.

I used the mini peanut butter eggs from Reese's.

To me, this is the kind of cookie that begs to be stuffed with something; the cookie base is so tasty,
not overpowering, which means anything can be stuffed into the middle.

One could easily just eat them this way, and then we could call it "no bake" cookies, not to
mention save a lot of time.

No bake?  Yeah it's tempting.

Sealing the edges is important because we don't want the pb egg to escape!

salted oatmeal cookies with pb cups

print recipe

8 ounces (2 sticks) unsalted butter, room temp

5 ounces cream cheese

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 ts vanilla

2 ¼ cups flour

1 ¾ cup rolled oats

1/2 ts sea salt

1 and ¼ ts baking powder

1 ts baking soda

12-14 mini pb eggs or pb cups, (or whatever you wish to stuff them with)

sea salt for sprinkling the tops

In a mixing bowl, using an electric mixer, beat butter, cream cheese, and both sugars just until creamy. Don’t overbeat. Add the eggs and vanilla and beat just until incorporated.

Stir together flour, baking soda, baking powder and salt; add in the oats and mix. Then add the dry to the wet batters and mix till just combined.

Please cover the dough and chill at least 3 hours or overnight.

When ready to bake, divide dough into 12 to 14 big 4 oz lumps.

Slice each lump in half, fill with pb egg or cup, place other half back on and seal the edges, then roll into a ball.

If the dough gets too warm please place them back in the fridge to firm up again.

It’s important to keep this dough cold.

Preheat oven to 375 degrees.

Line baking sheets with parchment paper or use non-stick spray.

Keep them as balls on the cookie sheets, do not press flat!

And keep them about 2 inches apart

Sprinkle tops with a tiny bit of sea salt. 

Bake for about 15-20 minutes (mine were done at the 16 minute mark).

You’ll know they’re done by golden edges and bottom.

Do not try and remove them from the cookie sheet as they are fragile and need

to set up/cool to firm up.

Depending on size you make them, if you make them my size, about 12-14; I got exactly 13 cookies.