Ingredients

The following ingredients have 4 Servings
  • 1 cup + 5 Tbsp unsalted butter, (room temperature and divided)
  • 1 1/3 cups old-fashioned oats
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/4 tsp salt
  • 1 cup packed light brown sugar
  • 2/3 cup granulated sugar
  • 1 cup peanut butter
  • 2 tsp vanilla
  • 1/3 cup rainbow sprinkles

Instruction

  • In a small saucepan over medium heat, melt 5 Tbsp of butter. When it’s melted, pour in oats and stir for about 5-7 minutes, until browned and toasted.
  • Lay a piece of parchment paper on a baking sheet and when the oats are done toasting, pour them into an even layer on the parchment paper. Set aside to cool.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • In the bowl of a mixer with paddle attachment or in a large bowl with a hand mixer, combine remaining cup (2 sticks) of butter, brown sugar, and granulated sugar. Beat until mixture is light and fluffy.
  • Add peanut butter and vanilla and continue mixing until well-combined.
  • Beat in the flour mixture until just combined, taking care not to over-mix.
  • Fold oats and sprinkles into the batter.
  • Divide dough into two portions. Place one portion on a large piece of parchment paper. Cover with a second piece of parchment paper. Using a rolling pin over the top of the parchment paper, roll the dough out, until it’s about 1/4 inch thick and even. Repeat with second ball of dough.
  • Place rolled out dough sheets in the refrigerator for about 20-30 minutes to chill.
  • Once dough is chilled, pre-heat oven to 350 degrees and line two cookie sheets with parchment paper.
  • Working with one portion of dough at a time, place on floured surface and take the top sheet of parchment paper off.
  • Using a 3.5-inch round cookie cutter, cut circles out of the dough and place on baking sheets. Re-roll scraps to get about 12 cookies out of each portion of dough. Repeat with second dough sheet.
  • Bake cookies at 350 degrees for 9-11 minutes, until just starting to turn golden at edges.
  • Let cool on the pan for a minute before moving to wire racks to cool completely.