After Erik, Juliet and I spent a bunch of time outdoors last Sunday (in the awesome 60 degree weather) we needed something to do the rest of the afternoon. So we made cookies.
I am a big fan of the Weelicious site (and cookbooks) because the recipes are generally pretty easy and healthy. And every single one I’ve ever made has turned out well.
I am a big peanut butter fan, like eat a huge spoonful right out of the jar big. And Juliet is too. She always asks for peanut butter with a spoon and a bowl and she eats it right up.
These peanut butter oatmeal cookies are great with a big glass of milk for dunking. I was really tempted to turn these into sandwich cookies with a peanut butter cream cheese frosting but then I decided to stop while I was ahead. I really didn’t need these sitting around my house tempting me so I sent them with Erik to work the next day.
If you love peanut butter, you’ll love these cookies. I might get crazy next time and add some chocolate chips.
Peanut butter oatmeal cookies (recipe via Weelicious)
1/2 cup unsalted butter, softened
1/2 cup honey
1 large egg
1 teaspoon vanilla extract
1 cup peanut butter
1 1/2 cup all purpose flour
1 cup old fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven to 350 degrees.
In the bowl of a standing mixer, or with an electric mixer, cream together the butter and honey for a minute.
Add the egg, vanilla, and peanut butter and beat for 1 more minute.
In a separate bowl, whisk together the flour, oats, baking soda and salt.
Slowly add the dry ingredients to the wet ingredients, and mix until combined.
- Drop 1 tablespoon of the dough onto a parchment-lined cookie sheet. Flatten down with the palm of your hand and make a checkerboard pattern with a fork.
- Bake for 10-12 minutes. Cool on a cooling rack for at least 10 minutes.