Two peanut butter oatmeal cookies lay temptingly before you. Each contains 13 ingredients. Which one will you reach for – the light-colored cookie that is deliciously thick, chewy, and on the healthier side or the divinely dark and crunchy one that not only has butter in it, but is loaded with chocolate as well? Tough decision. After making the two different recipes and tasting the cookies, I concluded that I liked them both, but for health’s sake and for ease of preparation, I’ll be making the light ones more frequently.
Chewy Peanut Butter Oatmeal Cookies
Recipe from passtheplate.blog
Ingredients:
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup peanut butter (smooth or chunky)
1/4 cup cinnamon applesauce (regular works too)
1 egg
1 teaspoon vanilla extract
Couple dashes cinnamon
1/2 cup white sugar
1/2 cup light brown sugar
1½ cups quick-cooking oats
1/4 cup ground flaxseed
Directions:
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, ground flaxseed, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat together peanut butter, sugars, applesauce, egg and vanilla. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain.
4. Drop tablespoonfuls onto the prepared baking sheet. Bake for about 10-12 minutes.
5. Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
6. Store in an airtight container.
Makes approximately 30 cookies.
Linnell’s Notes:
1. I did not use quick-cooking oats. I could have pulsed my old-fashioned oats in a food processor to turn them into quick-cooking oats, but I decided to leave them whole.
2. These cookies supposedly only have 73 calories each!
Jose’s Oatmeal Peanut Butter Chocolate Chip Cookies
Recipe from Epicurious
Ingredients:
1½ cups old-fashioned rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 tablespoon vanilla extract
3/4 cup peanut butter
2 large eggs
12-ounce bag semisweet chocolate chips
8 ounces semisweet chocolate, grated
Directions:
1. In a food processor pulse 1 cup oats until ground fine.
2. In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda, and salt.
3. In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week.
4. Preheat oven to 325°F.
5. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly.
6. Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.
Makes approximately 60 cookies.
Linnell’s Notes:
1. Grating the 8 ounces of chocolate was a lot of work. A large chunk of chocolate would have been easier to grate than the thin chocolate bars I used. If you have a grating disc on your food processor, that might also work. Chocolate should be at room temperature for hand-grating, but frozen for machine-grating.
2. I only baked half of the cookies. The remaining dough I froze for future use.
ENJOY!
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