Almond-y Peanut Butter Oatmeal Cookies

Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 3 mins In a medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent. (3 minutes)

Recipe View 5 mins In a large bowl, using an electric mixer, beat together the peanut butter, butter, granulated sugar, and brown sugar until light and creamy. This may take 3-5 minutes. The mixture should be well combined and fluffy.

Recipe View 2 mins Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla and almond extracts. (2 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops gluten and can result in tough cookies. (5 minutes)

Recipe View 2 mins Fold in the quick-cooking oats until evenly distributed throughout the dough. (2 minutes)

Recipe View 10 mins Roll the dough into 1-inch balls. Place them about 2 inches apart on ungreased baking sheets. (10 minutes)

Recipe View 3 mins If desired, use a fork to gently press a criss-cross pattern onto the top of each cookie. (3 minutes)

Recipe View 15 mins Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. (15 minutes)

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.