Dash of Dan: Peanut Butter Oatmeal Cookies

When I was a kid, early in the morning I used to scurry to the kitchen, while everyone was asleep, take a plain slice of Wonderbread, and slather Jif peanut butter on that sucker.

Years later, my tastes haven’t quite changed. I’m still just a big kid, who enjoys peanut butter.

This is a very classic cookie, but I knew I needed to make it mine.

I find peanut butter cookies come in two varieties, crumbly and dry or a stick-to-your -mouth version.

This falls somewhere in-between, it’s chewy and thick, while the oats provide texture. (And sort of make it healthier?)

Embrace your inner big kid!

Recipe:

3 cups all-purpose flour                              1/2 cup sugar

2 cups oats                                                        1/2 cup brown sugar

1½ tsp. baking soda

1 tsp. baking powder

½ tsp. salt

¼ cup vegetable shortening

4 tbsp. unsalted butter, at room temperature

1 cup creamy or chunky peanut butter (use the chunky for added crunch)

1 cup honey

2 large eggs

Extra sugar for dusting

* Preheat the oven to 350 degrees    *Line two baking sheets with parchment or silpats

1. Sift together the flour, baking soda, baking powder, salt, and oats in a medium bowl. Set aside.
2. In the bowl on an electric mixer fitted with the paddle attachment, cream together the sugars, butter, and shortening.
3. Add the honey and peanut butter. Mix well, on medium speed.
4. Add the eggs, one at a time, until the mixture turns light and fluffy. Scrape down the bowl as needed.
5. Add the flour/oat mixture in batches, until the dough just comes together.
6. Using a table spoon, scoop the cookies onto the prepared sheets, flatten slightly, and sprinkle with a little extra sugar if you’d like.
7. Bake for 10-12 minutes, until lightly golden.
8. Let cool on wire racks, and enjoy!

It’s been a busy week! What are your weekend plans?

Football anyone?  Let me know what’s on your mind, in the open thread below!

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