Recipe: Peanut Butter Oatmeal Cookies

These cookies are often called Everything Cookies. This version is made a little healthier with whole wheat flour and honey. Other nut butters and butter substitutes can also be utilized. The finished dough freezes and thaws well for additional cookies later when portioned into cookie sized dough balls.

Peanut Butter Oatmeal Cookies
Servings: Around two dozen – 1 cookie per person

1/2 cup (1 stick) butter, at room temperature
3/4 cup unsweetened peanut butter (creamy or crunchy)
1/2 cup honey
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1 cup whole wheat flour (regular or pastry)
3/4 regular rolled oats (not instant)
1/2 cup chocolate chips (mini works best) {optional}
1/2 cup chopped peanuts or other nuts {optional}

Preheat the oven to 325°F. Line a baking tray with parchment paper. In a large bowl, by hand or with a mixer, cream together the butter, peanut butter, and honey. Add in the egg and vanilla. Mix well then add in the baking soda, whole wheat flour, and oats. Mix well. The batter will be rather stiff at this point. Stir in the chocolate chips and nuts if using. Drop the dough by tablespoonfuls (or using a cookie scoop) on to the lined cookie sheet. These cookies can be placed very close together as they don’t really spread out. Bake the cookies until they are golden brown around the edges. Around 13 to 15 minutes. Let them cool for 10 minutes on the baking sheet before transferring them to a rack to finish cooling.

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