Holiday

Oatmeal Peanut Butter Snappers

December 23, 2020December 23, 2020 by Gillian Volz

Wow, we’re on Day 11 of our 12 Days of Cookies! It’s almost over and I can’t believe it! There have been so many good cookies, but it’s not stopping yet. On the 11th Day of Cookies, my true love gave to me… oatmeal peanut butter snappers. These cookies are thin, crispy, full of peanut butter goodness, and then glazed with a yummy glaze. For an extra flavor boost, I browned my butter. Trust me on this, it may make your cookies darker, but the browned butter, peanut butter, and oats are just a match made in heaven.

What are oatmeal peanut butter snappers?

These cookies are a base of oats, peanut butter, and other cookie ingredients. Before you bake, you press them very thin so after they bake, they are thin and crispy. All these items into one created the name oatmeal peanut butter snappers.

These cookies are purposely thin and crispy, so if you’re on the soft cookie train, get outta here! Just kidding, we love you too! I actually love soft cookies more than crispy, but these snappers are the perfect balance of flavors and cirspness.

The added touch of glaze gives these cookies a little sweetness. It was also brought to my attention when I first made these that they looked like burgers, so the glaze gives them some fun holiday pizazz other than just “burgers.” 😁 I guarantee you they will look better than burgers and taste just as good, if not better.

Ingredients You Need

Flour
Oats
Butter (I browned my butter, but this is optional)
Sugar
Baking Soda
Molasses
Oats
Eggs
Peanut Butter Chips
Powdered sugar
Milk
Vanilla extract

How to make the cookies

These cookies are breeze when it comes to the effort. Mix and bake. D.O.N.E. I added browned butter to mine to spice it up and you definitely should too, but it’s totally optional.

Line 2 large sheets with parchment paper or silpats. Preheat the oven to 375 F.
Whisk together your dry ingredients in a large bowl. This includes your flour, baking soda, sugar, ginger, and salt. After whisking, create a well in the center of your dry ingredients. What does this mean? Pull some dry ingredients from the center to make it shallow in the center.
Add your cooled browned butter, eggs, oats, and molasses to the center of the well. Mix until fully combined.
Fold in your peanut butter chips until just combined. Use a large cookie scoop and place them 2-3 inches apart on the cookie sheet.
Wet the bottom of a medium glass and dip it in sugar. Press the bottom of the glass on the cookie until it’s 1/4 inch thick. You want it to be pretty thin. This will create a nice sugary top on the top of the cookie. Dip the bottom of the glass in sugar before pressing each cookie.
Bake for 11-13 minutes until the edges are browned and very crispy.

How to make the best browned butter

Like I said earlier, adding browned butter to these cookies makes them 10x better. If you’ve never made it before, don’t worry, it’s easier than you think.

Start by melting the butter in a medium pot on medium heat.
Once melted, it will start to come to a boil and bubble a lot. Continue stirring the entire time with a spatula.
Reduce the heat to medium-low and continue to stir. It will become foamy on top. This is when it’s almost done.
You’ll know when it’s done because the butter will turn a dark brown color and have a nutty, toffee smell. This whole process takes about 5-7 minutes.
Once you’re browned butter is done, pour it into a bowl and let it slightly cool before adding it to your dough.

Extra tips for the best oatmeal peanut butter snappers

These cookies are so so easy and perfect for your holiday cookie boxes. Eat them cookie monster style or just little pieces at a time.

Here are the best tips for making the perfect cookies!

Make sure your melted butter or browned butter isn’t too hot before adding to the bowl, otherwise it could scramble the egg!
Make the cookies super big! I used a large 2 oz cookie scoop because they flatten and become crisp after baking.
Make sure to leave space between each cookie. If you crowd them too much they could bake together and become a giant mush. (We’ve all been there.)
Line your cookie sheets with either parchment or silpats. This will help the cookies from not sticking or burning too fast on the edges.
Be careful not to burn! These cookies are thin and supposed to be crispy on the edges. Since they are naturally thin, you want to keep your eye out because they could bake faster than other cookies.

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Oatmeal Peanut Butter Snappers

Recipe by Gillian VolzCourse: Cookies, HolidayCuisine: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

These oatmeal peanut butter snappers are crispy, peanut buttery, and perfect for any holiday cookie tin.

Ingredients

Cookies
1 1/2 cups flour
1 tsp baking soda
1 cup sugar
1/4 tsp salt
3/4 cup browned butter, melted (1 1/2 sticks)
3/4 cup rolled oats
1/4 cup molasses
1 egg
3/4 cup peanut butter chips
Glaze
1 cup powdered sugar
1 tsp vanilla extra
1-2 tsp milk

Directions

Browned Butter
Start by making your browned butter. Add butter to a medium pot on medium heat.
Once melted, it will start to come to a boil and bubble a lot. Continue stirring the entire time with a spatula.
Reduce the heat to medium-low and continue to stir. It will become foamy on top. This is when it’s almost done. You’ll know when it’s done because the butter will turn a dark brown color and have a nutty, toffee smell. This whole process takes about 5-7 minutes.
Once you’re browned butter is done, pour it into a bowl and let it slightly cool before adding it to your dough.
Oatmeal Peanut Butter Snappers
Line 2 large sheets with parchment paper or silpats. Preheat the oven to 375 F.
Whisk together your dry ingredients in a large bowl. This includes your flour, baking soda, sugar, ginger, and salt. After whisking, create a well in the center of your dry ingredients. *Notes
Add your cooled browned butter, eggs, oats, and molasses to the center of the well. Use a stand or hand mixer to mix until fully combined.
Fold in your peanut butter chips with a spatula until just combined. Use a large cookie scoop and place them 2-3 inches apart on the cookie sheet.
Wet the bottom of a medium glass and dip it in sugar. Press the bottom of the glass on the cookie until it’s 1/4 inch thick. You want it to be pretty thin. This will create a nice sugary top on the top of the cookie. Dip the bottom of the glass in sugar before pressing each cookie.
Bake for 11-13 minutes until the edges are browned and very crispy.
Once the cookies are cooled, whisk together your glaze ingredients until smooth and combined. Add the glaze to a piping bag, baggie, or just drizzle with a spoon over your cookies.