Peanut butter oatmeal cookies

I must admit that I am not a fan of peanut butter cookies because I am not a big fan of peanut butter.  I don’t much like the smell and the sticky texture.  I prefer my peanut butter in small doses on toast or in Thai foods, not in your face like in Reese’s pieces or other desserts where peanut butter is the star.  Had peanut butter been a regular part of my diet growing up, my opinion may be different.

I made these cookies because 1) a certain someone likes them and 2) we have a big 2 kg jar of peanut butter we purchased from Costco that expires in two weeks and we’ve barely made a dent in it.  Ahh…the hazards of shopping at Costco…

In my non-peanut butter cookie eater’s opinion, these cookies turned out pretty good. They are not too peanut buttery and not too sweet.

The are a bit chewy and soft on the inside.  And they go so well with a nice cup of fruity green tea.

Now, what to do with the remaining half jar of peanut butter?

Recipe (adapted from Cinnamon Spice & Everything Nice):

makes about 3 dozen

• 3/4 cup butter, at room temperature
• 2/3 cup peanut butter
• 1 cup brown sugar
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 2 large eggs
• 1 tsp vanilla extract
• 1 + 1/4 cups all-purpose flour
• 2 cups rolled oats
• 2/3 cup dried cranberries,* chopped
• 2/3 cup walnuts,* chopped

1. Preheat oven to 375°F.
2. Beat together butter and sugars in stand mixer on medium speed until well combined (~2 min).
3. Beat in peanut butter until well combined (~1 min).
4. Add baking powder, baking soda and cinnamon. Beat until combined (~1 min)
5. Beat in eggs and vanilla (~1 min).
6. Beat in flour (~1 min).
7. Stir in oats, cranberries and nuts by hand.
8. Drop rounded tablespoons of dough onto ungreased baking sheet.
9. Bake ~12 min or until light brown around edges.
10. Remove to wire racks to cool.

*Can substitute cocktail peanuts, chocolate chips, raisins, m & m’s or another type of nut.

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