My plans to make oatmeal cookies were foiled by not having any oatmeal. Thankfully there are always other types of cookies that can be made with most of the same ingredients.
Peanut Butter Cookies
Servings: 3 1/2 dozen cookies
Prep time: 5 minutes
Total time: 50 minutes
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup vegetable oil
- 3/4 cup smooth peanut butter
- 12 Tbsp. (1 1/2 sticks) unsalted butter, room temperature
- 1/3 cup powdered sugar
- 1 cup dark brown sugar
- 1 egg plus 1 egg yolk
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- Whisk together the flour, baking powder & soda and salt in a bowl. Set aside.
- Combine the oil, peanut butter and butter in the bowl of a stand mixer. Beat for 1 minute at a low speed to combine and then another 2 minutes at high speed until smooth. Reduce speed to low, add sugars, beat until combined and then increase speed to high for 3-4 minutes until fluffy.
- Add the egg and extra yolk and beat until combined.
- Add the flour in 1/2 cup increments about 30 seconds apart until all the flour mixture has been mixed in. Rest the dough for 10 minutes.
- Using a 1 Tbsp. measure scoop dough into balls and place on a cookie sheet. Use the tines of a fork to press into 3/8″ high cookies.
- Bake one cookie sheet at a time for 9 minutes, rotating the cookie sheet 180°F half way through cooking.
- Remove the tray and cool for 4-5 minutes before transferring cookies to a cooling rack. Store any cookies you resist eating in a sealed container for as long as they last.
I was actually short on peanut butter as well (who stocks the pantry in this place anyway, oh ya, it’s me; doh). I had about 1/2 a cup of peanut butter so I made up the remaining 1/4 cup with cookie butter; specifically with Speculoos Cookie & Cocoa Swirl from Trader Joe’s. While evily delicious I’m glad I also finished that jar; it won’t be replaced. Evily delicious and attempting to lose some weight do not go well together.