October 18, 2010

Peanut butter oatmeal cookies

Peanut cookies are what I was craving the other day. I did some searching for a recipe that used natural peanut butter rather than the traditional peanut butter. I found this recipe and decided to give it a try as it looked slightly healthier than most. I thought that they may have turned out a bit dry, but they didn't. They had a lot of texture and were pretty filling. I added one large bittersweet chocolate chip to the top of each cookie and used crunchy peanut butter (because that's what I had). I used some brown sugar in place of some of the honey to help keep them from burning. This recipe will make approximately 18 cookies.

Peanut butter oatmeal cookies 
scant 3/4 cup white whole wheat flour
scant 3/4 cup oats (not quick-cooking)
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup natural peanut butter (smooth or chunky for more texture)
1/4 cup honey
1/4 cup light brown sugar
1 egg
1 teaspoon pure vanilla extract
chocolate chips, optional

Pre-heat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk together all dry ingredients (flour through cinnamon). In a large bowl, combine the remaining ingredients except the chocolate chips. Add all of the dry ingredients to the wet and stir until just combined. If using small chocolate chips, fold into the batter (batter will be dry).

Refrigerate the dough for about 10 minutes. Drop tablespoon-sized balls of the batter onto the tray. Slightly flatten with a fork. If using large chocolate chips, add one (or more) to the top.

Bake for approximately 9-12 minutes, until the cookies turn slightly golden. Place to cookies on a wire rack to cool. Store in an airtight container.

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