Peanutty Crisscrosses

These peanut butter cookies get extra heft from rolled oats mixed right into the dough, making them chewier and more substantial than the standard version. The classic fork crisscross pattern on top isn’t just for looks. It flattens the dough ball evenly so the cookie bakes through without raw centers.

Brown sugar is the only sweetener in the dough, which gives these a deeper, more caramel-like flavor than cookies made with white sugar. Dipping the fork tines in granulated sugar before pressing adds a sweet sparkle to the top and keeps the fork from sticking.

The hour-long chill is important. The dough is soft and sticky at room temperature, and chilled dough holds its shape better in the oven so you get thick, chewy cookies instead of flat ones.

Pro Tips

• Use creamy peanut butter, not natural. Natural PB separates and makes the dough oily and hard to shape.
• Press the fork down firmly enough to flatten the ball but not so hard that the cookie cracks at the edges.
• Pull them at golden edges, even if the center looks slightly underdone. They firm up on the sheet during the 2-minute rest.
• These freeze well. Freeze the dough balls on a sheet pan, then bag them for baking straight from frozen (add a minute to the bake time).

Variations

• Press a chocolate kiss into the center after baking for a peanut butter blossom twist.
• Add a cup of chocolate chips to the dough for a peanut butter chocolate oatmeal cookie.
• Roll the dough balls in chopped roasted peanuts before flattening for extra crunch.