We had a big Costco trip recently and I discovered I am not in love with peanut butter made from Valencia peanuts. I cannot quite put my finger on why, other than they just don’t get that same roasted taste as other peanuts. I don’t really like them whole either. So, instead of feeding my kids PB&J sandwiches every day, I decided to use some for cookies. Although, I still let the kids have the peanut butter sandwich near daily. What can I say? I give the fans what they want.
Peanut butter oat cookies
1 cup packed brown sugar
1 cup peanut butter
2 eggs
1/3 cup milk
1 cup flour
2/3 cup whole oats
1/4 teaspoon baking soda
1/4 teaspoon salt
Mix peanut butter and sugar together well. Add egg and milk and mix well. Mix dry ingredients together and add to wet ingredients. Mix into dough. Refrigerate dough until firm, or about an hour.
Preheat oven to 375°F.
Form dough into 1.5 inch balls. Place dough balls about 3 inches apart on non-greased cookie sheet. You can do the flatten with a fork for the crisscross design, but with oats in the dough, it does not really show much pattern. You can juts press them with your hand.
Bake 12 or so minutes. Makes about 30 cookies.
*I should note that I used an all purpose gluten free flour instead of wheat flour.
You know what the kids love on these cookies? That’s right. Grape jelly. A glop right on top. One track minds I tell ya.
