Apparently it’s National Peanut Butter Lover’s Month. I’m failing as a peanut butter lover because I just found out yesterday.
I don’t know who makes all of these national dessert holiday’s, but I’m pretty sure I’m always the last food blogger to find out. Because of my lack of National Peanut Butter Lover’s Month knowledge, I’m bringing you an oatmeal cookie recipe instead. (Which is weird because 7 out of 10 of my recipes have peanut butter in them. Figures.)
I hope you don’t mind. I promise these cookies are so worth it. These are the softest oatmeal cookies I’ve ever had. The softness combined with the hardened icing create an amazing texture.
Thank you, Mother Thyme, for an amazing recipe!
- 1 cup quick oats
- 1 cup flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup butter, melted
- ½ cup brown sugar
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup powdered sugar
- 2 tablespoons water
- Preheat oven to 350 degrees.
- In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats.
- Roll dough into tablespoon sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool before icing.
- Make the icing: Mix together powdered sugar and water until smooth.
- Spoon a little bit of icing onto each cookie.
- Let harden, then eat!