Saturday, July 9, 2016
Peanut Butter/Oatmeal Cookies- NO Flour
Our friend Elsie loves peanut butter cookies ( like Marie and Ted in Florida). I have quite a few jars of peanut butter in the pantry which I need to use. I saw this recipe and wanted to give it a try.
Elsie is on a gluten free diet. I made sure the oats were gluten free. Peanut butter generally doesn't include gluten ingredients, but that doesn't mean it's always safe on the gluten-free diet so I checked her first to make sure the one I used was ok.
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon caramel extract
2 cups peanut butter
2 teaspoons baking soda
5 3/4 cups quick cooking oats
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper; set aside.
In an extra-large bowl, cream butter, white & brown sugar, until smooth.
Beat in eggs, one at a time, then stir in the vanilla and caramel extracts and peanut butter, mixing well.
Mix in the baking soda, then add the oats until well blended– the dough will be thick).
Drop one and a half tablespoons of dough 2 to 3 inches apart on parchment-lined cookie sheets. Dough can be flatten with a fork if you want a cookie that’s crispy, but if you like your cookies thick and chewy, don’t flatten them.
Bake at 350˚F for 10 to 12 minutes, until cookies just start to turn golden. Cool for a few minutes on cookie sheets, then place cookies on wire racks to cool completely.
The recipe called for the cookies for be huge, I really didn't want them that large but the recipe looked good. Elsie really liked them and so did Gabe!
Featured 7/18/2016 on Two Uses Tuesday