What could be better than a peanut butter cookie, with your afternoon tea or coffee? Not a lot, in my opinion.
Here’s a recipe I tried out & found delicious, a little bit luxurious (toasted oats?!), and easy to custom to your taste(s). If you are as peanut-butter crazy as I, I highly, highly recommend these. To-die-for.
1 stick of butter, softened (I used Vegan Becel, as we are a dairy-free bunch)
1 c old-fashioned oats
1 tsp baking soda
1/3 c granulated sugar
1/2 c packed, dark brown sugar
1 large egg
1/2 c nut butter (I used peanut)
1/2 c chopped nuts (I used peanuts)
melt half of the stick of butter in a medium saucepan over medium heat. Add oats, and cook, stirring, until toasted (5-7 minutes). Spread oat mixture on a cookie sheet lined with parchment paper; let cool.
Meanwhile, pre-heat oven to 350 degrees F. Whisk together flour, baking soda, and 1 tsp salt. Beat together remaining stick of butter and the sugars with a mixer on medium-speed until pale and fluffy. Add egg, and beat until combined. Add nut butter and beat until well combined.
Add oat mixture, and chopped nuts, and beat on low until combined. Add flour mixture and beat until combined.
Roll dough into 1 1/2 inch balls. Place cookies 1 inch apart on parchment lined cookie-sheet. Bake until golden brown, 12-15 minutes. Cool completely on wire rack.