Do you still enjoy eating peanut butter and jelly sandwiches or simply find this classic combination of flavors satisfying? Then give this variation of my Grandma’s oatmeal cookies a try.
The recipe uses freeze dried strawberries instead of jelly, which allows the fruit to be pulverized by the stand mixer. The strawberry flavor is then infused into the oatmeal peanut butter batter with the result being a smooth oatmeal textured cookie that has the delicious taste of peanut butter and jelly.
Of course if strawberries aren’t your thing, blackberries, blueberries, raspberries or any dried fruit can be substituted in. The possibilities are endless.
If you’ve missed any other part of the Oatmeal Cookie Series here are links to the recipes:
- Grandma’s Oatmeal Cookie Recipe
- Toasted Hazelnuts & Nutella
- Pumpkin & Toasted Pecans
- Vosges Woolloomooloo Bar
- Vosges Smoke & Stout Caramel Bar
- Peanut Butter & Roasted Peanuts
And keep a look out on Saturday for the last recipe in this part of the series.
- 1 1/4 sticks of butter (room temperature)
- 1 cup of light brown sugar
- 2 cups of quick oats
- 1 cup of flour
- 3/4 tsp of salt
- 1 tbsp of vanilla extract
- 1/3-2/3 cup of water
- 1/4 cup peanut butter
- 3/4 cup freeze dried strawberries (or another fruit)
*One batch will make roughly 16 cookies
- Preheat your oven to 350 degrees.
- Toss the butter and brown sugar in the bowl of a stand mixer and combine on a low speed.
- In a separate bowl mix the oats, flour, and salt.
- Then toss this mixture in with the butter and brown sugar.
- Mix on a medium-low speed until the mixture looks something like above.
- In a measuring cup combine 1/3 cup water and vanilla extract. Turn the mixer on a medium-low setting and gradually pour the water/vanilla into the bowl.
- Toss the freeze dried strawberries and peanut butter in with the batter.
- Continue to mix the ingredients on a medium setting until the strawberries and peanut butter are thoroughly combined.
- Spoon out big gobs of cookie dough onto a baking sheet, place the sheet in the oven, and bake for around 14 minutes.
- Remove the cookies from the oven and allow them to cool for a few minutes on a rack.
- Enjoy multiple cookies in place of your daily PB&J sandwich.
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