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.
