I have been posting a lot of baked goods lately.
I know that I have said in the past that I don’t crave them.
Well, not usually, I like my salty crunchy foods.
I have been baking for the kids and the Hub.
The boys especially, they can devour any cake, cookie or pie that makes an appearance here.
My veggie girl will declare that she doesn’t eat baked goods.
Then proceed to do just that.
It seems every Monday morning I scramble to find some healthy item worthy of their lunch box.
One that the kids will come home from school, and actually say “those cookies were great, thanks Mom”.
These Peanut Butter Oatmeal Cookies cookies worked.
I just ate four.
It’s my job to make sure they were yummy.
Blog worthy, you know.
Because, you know I don’t really like baked goods.
- 1 cup smooth organic peanut butter
- 4 Tbs unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp vanilla
- 1 egg, room temperature
- 1 tsp baking soda
- 1 cup gluten free oats, ground in food processor
- 1/2 tsp salt
- extra granulated sugar for rolling
Preheat oven to 400 degrees.
Line 2 baking sheets with parchment paper, set aside.
Using stand or hand mixer blend peanut butter with sugars and vanilla until smooth, approx 3 mins.
Add egg and blend another minute.
In another bowl combine ground oats, salt and baking soda.
Add dry ingredients to peanut butter mixture.
Refrigerate for 30 minutes.
Scoop by teaspoons and roll in your hands to create a ball.
Roll in granulated sugar and place on sheet pan.
Bake 10-12 minutes, until golden brown.
Let set on sheet pan for a few minutes before removing to cooling rack to cool completely.
The dough can be quite sticky, letting them rest in the fridge enables you to roll them more easily.