Sea Salt Caramel Oatmeal Cookies

Happy National Peanut Butter day!  What a great idea for a day...right?  I mean, peanut butter is pretty much the nectar of life around here at Blind Spot Nutbutters so any reason to further celebrate it is something I'll get behind! 

Anyway, how to celebrate..?  Cookies of course!  I love cookies and so it's one of my favorite go-to desserts.  Well, second to ice cream. And maybe cake.  Okay, so I love all desserts.  ;-)  Who doesn't? 

So here's what I came up with..just to share with all of you! 

These cookies had a great texture...nice and chewy but still with a bit of a crisp on the outside.  Hungry yet?  Well, here's the recipe...

Ingredients

    1 cup sugar

    1 cup Blind Spot Nutbutters Sea Salt Caramel (or your favorite flavor!)

    2 large eggs

    2 tablespoons milk

    1 teaspoon vanilla extract

    1 cup All Purpose Flour

    1 teaspoon baking powder

    1 teaspoon baking soda

    1 1/2 cups quick rolled oats

Directions

    Preheat oven to 350°F. Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Mix well. Combine flour, baking powder and baking soda; stir in rolled oats. Add to peanut butter mixture and beat on low speed until well blended. Cover and chill 30 minutes.

    Drop by heaping tablespoonful, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.

I adapted this from a recipe I found online a long time ago.  I love the crunch of salt that is in each cookie from the Sea Salt.  It's a great combo!

I am thinking this cookie may make an appearance on a demo table soon...

Prep Time:	20 min
Cook Time:	12 min
Yield:	4 1/2 dozen

Ingredients

• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 1/2 cup butter, softened
• 3/4 cup Smucker's® Natural Creamy Peanut Butter
• 2 large eggs
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups quick rolled oats
• 1 cup flaked coconut

Directions

1. HEAT oven to 350°F. Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Mix well. Combine flour, baking powder and baking soda; stir in rolled oats and coconut. Add to peanut butter mixture and beat on low speed until well blended. Cover and chill 30 minutes.
2. Drop by heaping tablespoonful, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
3. VARIATION:
4. JUMBO CHEWY PEANUT BUTTER COOKIES: Prepare dough as directed above. Drop by 1/4-cupfuls, 3 inches apart, onto ungreased cookie sheets. Bake 14 to 17 minutes or until light brown around edges. Makes 1 1/2 dozen.

- See more at: http://www.smuckersnaturalpeanutbutter.com/recipes/dessert/45#sthash.dMttQ6aT.dpuf

Prep Time:	20 min
Cook Time:	12 min
Yield:	4 1/2 dozen

Ingredients

• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 1/2 cup butter, softened
• 3/4 cup Smucker's® Natural Creamy Peanut Butter
• 2 large eggs
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups quick rolled oats
• 1 cup flaked coconut

Directions

1. HEAT oven to 350°F. Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Mix well. Combine flour, baking powder and baking soda; stir in rolled oats and coconut. Add to peanut butter mixture and beat on low speed until well blended. Cover and chill 30 minutes.
2. Drop by heaping tablespoonful, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
3. VARIATION:
4. JUMBO CHEWY PEANUT BUTTER COOKIES: Prepare dough as directed above. Drop by 1/4-cupfuls, 3 inches apart, onto ungreased cookie sheets. Bake 14 to 17 minutes or until light brown around edges. Makes 1 1/2 dozen.

- See more at: http://www.smuckersnaturalpeanutbutter.com/recipes/dessert/45#sthash.dMttQ6aT.dpuf

Prep Time:	20 min
Cook Time:	12 min
Yield:	4 1/2 dozen

Ingredients

• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 1/2 cup butter, softened
• 3/4 cup Smucker's® Natural Creamy Peanut Butter
• 2 large eggs
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups quick rolled oats
• 1 cup flaked coconut

Directions

1. HEAT oven to 350°F. Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Mix well. Combine flour, baking powder and baking soda; stir in rolled oats and coconut. Add to peanut butter mixture and beat on low speed until well blended. Cover and chill 30 minutes.
2. Drop by heaping tablespoonful, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
3. VARIATION:
4. JUMBO CHEWY PEANUT BUTTER COOKIES: Prepare dough as directed above. Drop by 1/4-cupfuls, 3 inches apart, onto ungreased cookie sheets. Bake 14 to 17 minutes or until light brown around edges. Makes 1 1/2 dozen.

- See more at: http://www.smuckersnaturalpeanutbutter.com/recipes/dessert/45#sthash.dMttQ6aT.dpuf