peanut butteriest cookies

peanut butter cookies

Something about peanut butter cookies make me think of childhood.

In these late days of March, when it’s still cool out, nothing hits the spot like a buttery, salty-sweet cookie. When you come in from a brisk walk, a rich peanut butter cookie makes for a perfect addition to your steaming mug of tea.

This weekend I was captivated by the fresh and glorious peanuts I saw in the bulk bins at the farmer’s market, and got some all-natural, fresh-ground peanut butter to boot. Thus armed, I knew I had to make pb cookies.

fresh peanuts

How amazing are these incredibly fresh peanuts?

I know many people don’t like to bake with natural peanut butter, but I did without any problems…so I would recommend it for this recipe. It’s really important not to overbake these. Mine needed barely 10 minutes–take them out while still soft, and let them bake for a few more minutes on the hot baking sheets.

Peanut Butteriest Cookies

These make a very rich, peanutty cookie with some substance, thanks to the addition of chopped peanuts and oatmeal. These are adapted from a recipe on allrecipes.com.

Yields about 4 dozen cookies.

Ingredients
1 cup unsalted butter, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup natural peanut butter
2 eggs
¾ cups whole-wheat flour
¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup rolled oats
1 cup chopped peanuts

Method
Preheat oven to 350 degrees F (175 degrees C).

peanut butteriest cookies

Don't eat *all* the batter.

In a large bowl, cream together butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flours, baking soda, and salt; stir into the creamed mixture. Mix in the oats and chopped peanuts until just combined. Form spoonfuls into balls and place onto ungreased cookie sheets; flatten with a fork to get that lovely peanut butter criss-cross.

Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don’t over-bake. Cool and store in an airtight container.

what a lot of pb cookies

What a swarm of pb cookies. A sight to warm the heart!

Comments

  1. One of the first recipes I ever made was peanut butter cookies. I made them specifically for my Dad and when I gave them to him he said, “I don’t like peanut butter”. So sad. What can I say, he’s a jerk. But these look great!

  2. I’m glad that your experience didn’t keep you from baking many cookies in your future–like the gorgeous batch you just whipped up.

  3. Hi Anna! Great to e-meet you! Super blog – I’ll keep checking back and will try and reference your recipes from time to time. We should start a Toronto-foodie-blogger support group! :) Looking forward to the Kamut bread recipe,I’ve heard great things. – Emily

  4. Anonymous says:

    I will try this recipe w/ my son. He loves cookies. My better half suggested adding a few chocolate chips!

  5. Ha–everything is better with chocolate chips! Let me know how they turn out.

  6. I love anything with peanut butter, and these sound great. Thanks for sharing!

  7. My pleasure, Hayley! Thanks for stopping by.

  8. Oh my what a beautiful blog you have created. And posted so much in the short time since you began. You seem very dedicated to all things good, a few things not so good and to all things delicious. I’m on board.I was particularly taken with the ricotta and capsicum recipe, two of my favourite ingredients. I’m new to the blogosphere and will definitely be back.

  9. Yay! I was jonesing for a peanut butter cookie recipe with oatmeal and, voila, it's here!

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