Peanut butter cookies
Dec. 30th, 2007 04:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ksmithI baked waaay too many cookies yesterday. I may take some in to work on Wednesday.
I'm not usually a fan of peanut butter cookies, but these contained so much oatmeal that I thought they'd taste different than the greasy/salty versions I'm more familiar with. FWIW, these are not greasy, I'm guessing because the oatmeal soaked up all the oil.
Peanut butter oatmeal cookies
These cookies, made by Chicago nonprofit Blue Sky Inn, which helps homeless youths, are one of its most popular, and no wonder. They're toothsome and chewy with a pronounced peanut butter flavor, perfect for dipping into a glass of milk. The dough comes together quickly and can be easily multiplied.
MAKES ABOUT 40 COOKIES
3 eggs
1½ cups packed light brown sugar
1 cup sugar
½ teaspoon salt
½ teaspoon vanilla extract
1½ cups peanut butter
1 stick butter, softened
2 teaspoons baking soda
4½ cups quick-cooking oats
Preheat oven to 350 degrees. Line cookie sheets with parchment paper ( I used no-stick foil).
Using stand mixer with whisk attachment or a handheld mixer, combine eggs, brown sugar and white sugar in large bowl and mix well. Add the salt, vanilla, peanut butter and butter. Mix well. Stir in the baking soda and oatmeal.
Drop by tablespoonfuls 2 inches apart onto the prepare cookie sheets.
Bake for 12 minutes ( I baked them for 15). Let stand for about 3 minutes before transferring to wire racks to cool.
Adapted from Lisa Thompson, Blue Sky Inn
Nutrition facts per cookie: 149 calories, 8 g fat, 2 g saturated fat, 21 mg cholesterol, 16 g carbohydrates, 4 g protein, 159 mg sodium, 1 g fiber
Note--I used unsalted natural chunky peanut butter, by which I mean the stuff where the oil separates. I don't believe that made a difference, although I'm guessing the recipe was designed around something like Peter Pan or Jif. If I ever make these again, I will use salted peanut butter. I added a little additional salt to the mix, but I don't think I added enough. The cookies tasted a mite flat.
I also added chocolate chips. If I had it to do over, I don't think I would have. I had to keep poking chips back into the dough because they kept falling out due to the slickness. I would add spices of some sort, and maybe some dried fruit.
I'm not usually a fan of peanut butter cookies, but these contained so much oatmeal that I thought they'd taste different than the greasy/salty versions I'm more familiar with. FWIW, these are not greasy, I'm guessing because the oatmeal soaked up all the oil.
Peanut butter oatmeal cookies
These cookies, made by Chicago nonprofit Blue Sky Inn, which helps homeless youths, are one of its most popular, and no wonder. They're toothsome and chewy with a pronounced peanut butter flavor, perfect for dipping into a glass of milk. The dough comes together quickly and can be easily multiplied.
MAKES ABOUT 40 COOKIES
3 eggs
1½ cups packed light brown sugar
1 cup sugar
½ teaspoon salt
½ teaspoon vanilla extract
1½ cups peanut butter
1 stick butter, softened
2 teaspoons baking soda
4½ cups quick-cooking oats
Preheat oven to 350 degrees. Line cookie sheets with parchment paper ( I used no-stick foil).
Using stand mixer with whisk attachment or a handheld mixer, combine eggs, brown sugar and white sugar in large bowl and mix well. Add the salt, vanilla, peanut butter and butter. Mix well. Stir in the baking soda and oatmeal.
Drop by tablespoonfuls 2 inches apart onto the prepare cookie sheets.
Bake for 12 minutes ( I baked them for 15). Let stand for about 3 minutes before transferring to wire racks to cool.
Adapted from Lisa Thompson, Blue Sky Inn
Nutrition facts per cookie: 149 calories, 8 g fat, 2 g saturated fat, 21 mg cholesterol, 16 g carbohydrates, 4 g protein, 159 mg sodium, 1 g fiber
Note--I used unsalted natural chunky peanut butter, by which I mean the stuff where the oil separates. I don't believe that made a difference, although I'm guessing the recipe was designed around something like Peter Pan or Jif. If I ever make these again, I will use salted peanut butter. I added a little additional salt to the mix, but I don't think I added enough. The cookies tasted a mite flat.
I also added chocolate chips. If I had it to do over, I don't think I would have. I had to keep poking chips back into the dough because they kept falling out due to the slickness. I would add spices of some sort, and maybe some dried fruit.
