If you like oatmeal cookies and peanut butter cookies, here’s a recipe for you that is a snap to make and the cookies are crunchy:
Combine 2cups oats (One Minute Oats), one cup all purpose flour, one tblspoon of baking soda, and enough peanut butter (smooth or crunchy) to make a heavy dough (about 3/4 cup of peanut butter; you can add a dash of water if the dough is tto heavy to fold together); spoon heaping tablespoons full onto a baking sheet and flatten them with a wet fork (best at 1/4 inch thick). Bake a bit longer than oatmeal-raisin cookies and let cool a couple of minutes before spatula-ing onto a cooling rack. An added treat is to place a caramel square (unwrapped of course) atop flattened cookies before baking. Make plenty because they seldom last long enough to get into a cookie jar!
Thanks for the cookie recipe. I don’t see any sweetener in there except the caramel on top. Is that correct?
Thanks!
Ping to post #111; cookie recipe that only calls for oats, flour (could try it with Pamela’s baking mix), baking soda, and peanut butter.
Am thinking of trying it sometime using a wheat free flour substitute.
night night,
Joya
Have my first batch of these cookies in the oven now. Except I used a gluten-free baking mix instead of flour. They smell wonderful. Thanks so very much for the recipe!
Your FRiend,
Joya
= = =
Ping to Quix
recipe by MHG in Tennessee is
2 cups oats (One Minute Oats), one cup all purpose flour, one tblspoon of baking soda, and enough peanut butter (smooth or crunchy) to make a heavy dough (about 3/4 cup of peanut butter; you can add a dash of water if the dough is tto heavy to fold together); spoon heaping tablespoons full onto a baking sheet and flatten them with a wet fork (best at 1/4 inch thick).
I just tried one and it was deee - licious!
Glad you shared.