Creamy Back To School Cookies

As summer days fade and the back-to-school season approaches, families across the nation begin to prepare for a new academic year filled with fresh opportunities and challenges. This transitional period is often marked by excitement and a touch of nostalgia as children gather their supplies, meet their new teachers, and reconnect with friends. Amidst the hustle and bustle of school preparations, one delightful tradition stands out: baking. There’s something inherently comforting about filling the kitchen with delicious aromas and creating sweet treats that can brighten even the busiest school day.

As the back-to-school season approaches, baking becomes a cherished tradition filled with warmth and creativity. Try this Creamy Back To School Cookies recipe, featuring rich peanut butter, chocolate chips, and colorful sprinkles. Not only are they a delightful addition to lunchboxes and after-school snacks, but they also promote bonding through shared baking experiences. Embrace the joy of making lasting memories with your family while enjoying these delicious treats that combine indulgence with a hint of healthiness. Let the baking begin!

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Ingredients

1 cup unsalted butter, softened

1/2 cup granulated sugar

1 cup brown sugar, packed

1 teaspoon vanilla extract

2 large eggs

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup creamy peanut butter (or almond butter for a twist)

1 cup oats (old-fashioned or quick)

1 cup chocolate chips (milk or dark chocolate)

1/2 cup chopped nuts (walnuts or pecans, optional)

1/2 cup colorful sprinkles (for a fun back-to-school vibe)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.

Cream the Butter and Sugars: In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 3-4 minutes.

Add Vanilla and Eggs: Mix in the vanilla extract, and then add the eggs one at a time, continuing to beat until well incorporated.

Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the butter mixture, mixing on low speed just until combined. Do not overmix!

Incorporate Peanut Butter: Add the creamy peanut butter to the dough, mixing just until it’s combined and you achieve a creamy consistency.

Fold in Oats, Chips, and Nuts: Gently fold in the oats, chocolate chips, and chopped nuts (if using) with a spatula until evenly distributed. For a pop of color, fold in the colorful sprinkles.

Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked (they will continue to cook on the sheet).

Cool and Enjoy: Remove the cookies from the oven, letting them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Serve: Enjoy these creamy, chewy back-to-school cookies with a glass of milk or a cup of hot cocoa!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies