Oat-ey Peanut Butter Cookies

Here they come people!!
Hang on for the amazingly long awaited peanut butter cookie recipe!!!
Click HERE for the printable and all the correct measurements.
I feel that I must warn you...
This is a double recipe, so you will have lots of cookies.
Feel free to share, or be stingy and cut the recipe in half... if you can live with yourself under those circumstances.

I am not much of a peanut butter gal myself, tending to steer more toward chocolate, but...
These are YUM!!!

Though I went to the store to get peanut butter, I did not think about my brown sugar stash!
I was a good half a cup shy of what was needed so I did this little trick I remember reading about somewhere.
I added just a touch of maple syrup to my regular cane sugar.
Now this is more commonly done with Molasses, but I can't stand the taste of the stuff, so it doesn't make an appearance in my house.
100% pure Grade A Maple Syrup was my stand in.

Really the best thing to do is to just have enough dark brown sugar for the recipe.
Which by the way is 11/4 cup.

First things first with most cookie recipes is to cream the butter and sugar.
In this case we get a double doozy with that creaming... bringing in two butters and two sugars! How fun is that??
When those are good and creamed add in 4 eggs, one at a time, incorporating after each egg.
And last of the wet stuff...vanilla!! 4 teaspoons worth.



Here is a rather gross looking photo!!

Ha, well it is the creamed ingredients with an extra half cup of crunchy peanut butter thrown in for good measure!! By extra I don't really mean extra. Since it is crunchy I didn't want it in the mixer while I was doing all the creaminess creaming, so it got put in after that so I didn't have to listen to those chunks beating against the sides. Don't you just love the whump whump whump sound of the mixer going around in that butter. Pay attention, you just might!
I like the occasional peanut in each cookie, my son...not so much.
Can't please everyone all the time, right?


Next you are gonna measure out the dry ingredients.

1 1/2 cups All Purpose Flour
1 1/2 cups White Wheat Flour
1 teaspoon baking soda
1 1/2 teaspoon salt
AND

Oats!!

I suppose you could use quick cooking oats, but I wanted them finer than that so I started with old fashioned oats and then pulverized them!!

I put them in my tiny little food processor and hit the button til they looked more like this.


Throw the oats in with the other dry ingredients and stir well to combine.
Next add the dry ingredients to the wet ones mixing until combined.

Then you will have a soft but clinging together kind of dough. It is not firm, but it does hold together well.

I have not found a need to refrigerate this dough at all before baking as with some other cookie recipes...it is good to go, straight from mixing.
I used my medium scoop to put the dough balls on the baking stone...which is my baking surface of choice.
I suppose if I had some silpat and a metal cookie sheet I might just use that, but I sure do love how my cookies turn out on my stone. (Hearken back to my old Pampered Chef days...wow, that was like 16 years ago and that above is my original stone that I took to all my parties.)

Hey listen...flatten the cookies before you put 'em in the oven.
Just do it, I know it is an extra step but the get really puffy if you don't and you will want to put the yummy icing on nice flat cookies!! So do it, okay?




Ugghhh, this photo is awful. I was in the middle of 5 things and couldn't concentrate on how it looked...my deepest apologies!!

It is the cookies right out of the oven. They need to move to a cooling rack for a bit to await the icing!

Now that icing is simply 1 part peanut butter to 2 parts powdered sugar, with some heavy cream to make it the right consistency.
Make it spreadable and easy to work with, not drippy or stiff.
If you don't have heavy cream, then by all means stop what you are doing and go get some...it is needed for so many things...or just use half n half. I suppose plain old milk would do as well, but where is the fun in that???

OOooooohhhhhhh finally, done cookies!!

Did you notice that I actually frosted the bottom of those cookies?
It makes them look upside down to me.
Upside down frosted oat filled peanut butter yumminess cookies...maybe that should be the name?!?
Nah, I will stick with what I have got.


Nutter Butterish, soft and chewy peanut-y goodness cookies!!
That was just another description for you, not another crazy long name.

Enjoy!!