Do not adjust your monitors or run screaming from the room. I know, these pictures. They are not my normal pictures and I’m not sure how I feel about it either.
Everything is so white and bright and is it boring? Or is it minimalistic? Or is that the same thing? Is minimalistic even a word?
I’m questioning everything about myself right now. I just waved my hand in front of my face and was like, duuuuuuude, where did that come from?
Apparently, my life is very easily turned upside down. But I made cookies, so that’s okay.
I know that peanut butter and jelly cookies have probably been done to death, but I don’t care and you can’t make me care, so there. These are delicious. Simple, slightly crunchy peanut butter oatmeal cookies filled with peanut butter and jelly goodness.
I mean, you could probably eat these for lunch and your mom wouldn’t even be that mad about it.
Then again, my kids totally tried that and I told them no. It’s so hard to have me for a mom sometimes.
Peanut Butter and Jelly Cookies
- 1/2 cup butter softened
- 1/2 cup + 1/3 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup quick cooking oats
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup jelly
- Pre-heat the oven to 350 degrees.
- Begin by creaming the butters and sugars for the cookies. Beat in the egg and vanilla.
- In a small bowl mix together your flour, baking soda, baking powder, and salt. Mix into the creamed butter and sugars.
- Mix in the oats and stir until combined.
- Drop teaspoonfuls (or use a small cookie scoop) of dough onto a parchment lined baking sheet. Make a criss cross with a fork to flatten the cookies.
- Bake for 10 minutes and allow to cool.
- When cookies are completely cooled, flip half of them over. Spread each cookie with peanut butter and jelly.
- Top with the remaining cookies.
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