Lunchbox Peanut Butter Oatmeal Cookies

Peanut Butter Cookies pic1

My most tender and softest peanut butter cookies are finally here, magically! After trying a few other versions of peanut butter cookies and not impressed by the taste and texture, I stopped making peanut butter cookies for a long time. This year I tried again and got good results. I always want some healthy snack to satisfy my hunger in the afternoon when I don’t have lunch available. This is just want I need.

Instead of using all-purpose flour, I use oat flour for this recipe. And the result is pretty amazing, much healthier. It goes well with the chopped peanuts, so much flavor. My new lunch menu: A glass of cold soy milk and two big peanut butter cookies, very good.

 

Lunchbox Peanut Butter Oatmeal Cookies

Preheat oven to 350 degrees Fahrenheit. Cook time: 10 to 11 minutes. In a medium mixing bowl, mix the dry ingredients together (oat flour, baking soda, and salt).

In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute, add the egg and vanilla extract, continue to beat for 2 minutes. Slowly add in the oat flour mixture and beat until a crumby dough forms. Add in the water and continue to beat until distributed, add chopped peanuts last. Do not over mix.

Line two baking sheets with parchment paper. Roll the dough into balls (about 1½ – 2 tablespoons per cookie), drop on parchment paper, and flatten with a fork one way and then the other to create a crisscross pattern.

Peanut Butter Cookies pic2

Bake for 10-11 minutes or until just starting to turn golden on edges (they bake FAST so watch them closely). Let cool completely before serving. Enjoy cookies with an ice cold glass of milk for lunch or afternoon snack, just like the good old days. Store in an airtight plastic container to keep the cookies soft and chewy.

 

Print recipe:

Lunchbox Peanut Butter Oatmeal Cookies

  • Servings: 20 - 24 medium-large cookies | Recipe by Leslie at Soups Ahoy
  • Print

Peanut Butter Cookies pic4 print

Ingredients and Instructions

1 cup creamy peanut butter (soften in microwave)
1 cup regular brown sugar, lightly packed
1 egg, room temperature, 2 teaspoons pure vanilla extract
1 1/4 cup regular oatmeal (Quake 1-minute), chopped (makes 1 full cup oat flour)
1 teaspoon baking soda, 1/8 teaspoon regular salt
1/4 cup water ( It works fine. )
1/3 cup roasted peanuts, chopped (makes 1/4 cup)

Preheat oven to 350 degrees Fahrenheit. Cook time: 10 to 11 minutes. In a medium mixing bowl, mix the dry ingredients together (oat flour, baking soda, and salt).

In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute, add the egg and vanilla extract, continue to beat for 2 minutes. Slowly add in the oat flour mixture and beat until a crumby dough forms. Add in the water and continue to beat until distributed, add chopped peanuts last. Do not over mix.

Line two baking sheets with parchment paper. Roll the dough into balls (about 1½ – 2 tablespoons per cookie), drop on parchment paper and flatten with a fork, create a crisscross pattern. Bake for 10-11 minutes or until just starting to turn golden on edges (they bake FAST so watch them closely). Let cool completely before serving. Enjoy with an ice cold glass of milk for lunch or snack. Store in an airtight plastic container to keep the cookies soft and chewy.


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https://soupsahoy.wordpress.com/2015/05/22/lunchbox-peanut-butter-oatmeal-cookies/

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