ROLO® Peanut Butter Oatmeal Cookies

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    Classic oatmeal cookies are studded with ROLO® Peanut Butter and baked until crisp around the edges and tender throughout.
    Prep time:
    Cook time:
    Total time:
    Servings: 24 cookies
    Skill level: Beginner

    What you need

    2 pkg (68 g each) ROLO Peanut Butter, chopped
    1 cup (250 ml) all-purpose flour
    1/2 tsp (2 ml) ground cinnamon
    1/2 tsp (2 ml) baking soda
    1/4 tsp (1 ml) salt
    1/2 cup (125 ml) butter, softened
    1/2 cup (125 ml) brown sugar
    1/2 cup (125 ml) sugar
    1 egg
    1 tsp (5 ml) vanilla extract
    1 ½ cups (375 ml) large flake rolled oats

    How to prepare

    Instructions

    Whisk together flour, cinnamon, baking soda and salt; set aside. 

    Beat together butter, brown sugar and sugar with hand mixer until light and fluffy. Beat in egg and vanilla. Add flour mixture; beat on low just until combined. Stir in oats and ROLO® Peanut Butter pieces, stopping to scrape the bowl as needed, until well combined. Chill for 30 minutes.

    Preheat oven to 350°F (180°C). Scoop dough into 24 rounded portions and arrange, 2 inches (5 cm) apart, on two parchment paper-lined baking sheets.

    Bake one sheet at a time for 10 to 12 minutes or until golden brown around the edges and set on top. Cool on pan for 2 minutes.

    Transfer to a wire rack to cool completely. 

    Tips

    Storing

    Cookies can be packaged in an airtight container and left at room temperature for up to 5 days.

    Frozen Treat

    Use cookies to make ice cream sandwiches with banana sorbet, chocolate ice cream or caramel swirl ice cream.

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