Monday, January 9, 2012

Peanut Butter Honey and Oatmeal Cookies

I made these cookies to go in school and work lunches this week.  I usually prefer a chewy cookie, which these aren't.  But they redeemed themselves by being crispy and light instead of hard and crunchy.  The peanut butter flavor is subtle, something I also like about them.  

I made a few changes to the original recipe:   I used real butter instead of margarine, old-fashioned oats instead of quick-cooking and whole wheat for part of the flour.  So, these are also relatively healthy as far as cookies go.  I left out the pecans and raisins, simply because I didn't feel like including them, but I think they would be delicious additions.

I used a small cookie scoop and ended up with 6 dozen cookies.

Peanut Butter Honey and Oatmeal Cookies
(adapted from a recipe from Skippy Peanut Butter)

1 cup honey-roasted peanut butter, creamy or crunchy (or can use regular peanut butter)
1 cup butter
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 cups old-fashioned oats
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raisins (dark or golden) - optional
1/2 cup chopped pecans - optional

Heat oven to 350°. 

Cream butter, peanut butter, and sugars in a large mixing bowl.  Beat in eggs until well-blended.

In a separate bowl, combine oats, flour, baking soda, baking powder and salt.  Stir into peanut butter mixture a little at a time until mixed well.  Stir in nuts and raisins, if using.

Chill dough for at least 30 minutes.

Drop dough by rounded tablespoonfuls (or use a cookie dough scoop), 2 inches apart on ungreased baking sheets.

Bake for 12 minutes or until golden.  Do not over-bake.  Remove cookies to wire racks to cool completely.

Makes about  6 dozen cookies.
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