Peanut Butter Oatmeal Cookies
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Sweet cookies with the mild taste of peanuts. And a little bit healthy because with oats 🙂 In original recipe used sugar for me was too much, so I used only white sugar and still for me cookies were too sweet. But my children ate have of cookies at once and hubby said that sweetness of cookies it just right.
My butter was cold, so I melted it. Also because I used less sugar, the dough was stronger, so I formed cookies with wet hands – the form was nicer. And also because the dough was harder, cookies didn’t spread widely and they were not very thin.
Peanut Butter Oatmeal Cookies
Yields: 30 cookies
Calories: 98 kcal / cookie
1 cup = 237 ml
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup brown sugar (didn’t used)
- 1 egg
- 1 tsp. vanilla sugar
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. baking powder
- 3/4 cup flour
- 1 cup oatmeal
- Cream together butter, peanut butter, and sugars.
- Add egg and vanilla. Mix well.
- Add baking soda, salt, baking powder, and flour. Stir.
- Fold in oatmeal.
- Drop by teaspoonfuls onto a baking sheet. Flatten balls with a fork.
- Bake at 180°C for 8-9 minutes or until edges lightly brown.
- Let cool on cookie sheet for 1 minute, then move cookies to a cooling rack.
Source: Chocolate therapy
I have no time to do nothing 🙂 My job is taking all my time. Good news that it will not last forever. So I have no time to bake cookies or pies, but it doesn’t stop me from wanting some sweets. And these cookies are perfect – you can form a log and then put in a freezer for later bake, when you will have no spare time.
I can say that this is almost the same as Zucchini pie with tuna just tuna changed to chicken. Also I can say that I found out it only after a few times I baked this pie. Their taste are very different. They both are favourites in our family. Just now I bake with chicken more, because my kids don”t eat tuna, but pie with the chicken eats one of my kids.
Last weekend we baked kid’s cookies. And it was really fun 🙂 I’m happy that I found these butter cookie dough. You don’t have to chill it – just mix all ingredients and you can play. Of course it has one nuance – you can’t roll it and cut with cookie forms. You make cookies by making small balls and sticks. And if you just fantasize – you can make flowers, butterflies, turtles, worms or anything you can imagine.
Before baking this case, I couldn’t decide – it’s a cake or a pie. But when I baked it no questions were left – it’s really a cake and the good one. Crispy top, tender egg while layer and sour cherries makes very good combination. But if you are afraid of sour cherries, you can use preserved cherries. The next time egg white layer I will make smaller or will use bigger cake form (now I used 24cm). I know, the photos are horrible, but I had to do some photos in a rush, because I try to bake less sweets and the next time this cake will be baked after long time.
This pie I caked in the beginning of this summer, but still in supermarket I saw rhubarbs, so maybe you still have some at home too. This pie is not very sweet. Next time I think I’ll double sugar in the filling or use less rhubarbs. But anyway, when this pie was cold kids and adults enjoyed it a lot!