Disclaimer: Thanks to Krusteaz for sponsoring this post!
Let’s face it. More often than not, we all struggle with making decisions. We hem and haw, lose sleep, and drive ourselves generally insane as we go back and forth, contemplating the pros and cons.
Whether we’re thinking about moving across the country or what to have for dinner, we turn everything into a crisis that sometimes leaves us mind locked and unable to make a decision at all.
With more than enough decisions to be made around the holidays, I decided I didn’t want to have to make a decision on what kind of cookies to make. And it was kind of the best non-decision decision ever.
Peanut Butter Oatmeal Snickerdoodle Thumbprint Cookie Bars are anything and everything you could ever ask for in a cookie that is kind of not a cookie at all. It all starts with the Krusteaz Snickerdoodle Cookie Mix, which is a great shortcut during the holidays when everything is crazy busy.
But I wanted to mix things up and make the ultimate cookie that’s perfect for the holidays or anytime really. So I added peanut butter, vanilla, oatmeal, and strawberry jam, but any kind of jam would work.
The cinnamon sugar coating really takes things over the top and makes these crunchy edged, chewy centered cookie bars absolutely irresistible and perfect for sharing with friends and family as Christmas approaches.
I hope the decision to make these cookies is an easy one.
- Preheat oven to 350 degrees F. Generously butter a 9 by 13 inch pan.
- In a large bowl, cream the butter, peanut butter, and vanilla until well combined. Beat in the eggs one at a time. Stir in the Cookie Mix and oatmeal. Press into the prepared pan.
- Take the packets of cinnamon sugar that come with the Cookie Mix and sprinkle over the top, smoothing and pressing into the dough. Make 20 thumbprints, 4 rows of 5. Spoon jam into each thumbprint and bake about 40 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool bars completely before cutting and serving. Bars may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature a couple hours or in the microwave for about 30 seconds.