August 27, 2009

Whole Wheat Peanut Butter Oatmeal Cookies

In anticipation for a game night tomorrow night with friends, I decided to bake a goodie to bring along. After some debate (and baking a batch of madelienes for my sweetie, who doesn't game and so won't be joining us), I decide to concoct something quasi-healthy but still a treat. I created these cookies. They're loosely based on any number of peanut butter cookie recipes you'll find out there, but with whole wheat flour and oats. And they're made with the best darn mass-market peanut butter out there:

Costco Organic Peanut Butter!
The remaining ingredients:
1/2 cup butter, softened (I always use unsalted...)
1/2 cup packed brown sugar
1/4 cup white sugar
1/2 cup peanut butter
1 egg
3/4 cup whole wheat flour
1/2 tsp guar gum (I'll probably omit next time)
1 tsp baking powder
dash salt
1/2 cup rolled oats
  1. Preheat oven to 350oF.
  2. Cream together butter, sugars, and peanut butter. Add egg and beat. Add flour, baking powder, and salt, combine. Gently fold in oats.
  3. Drop by spoonful onto parchment-lined cookie sheets. Flatten with tines of a fork (wet the fork if the dough sticks, which it probably will). Bake for 14-16 minutes (in my oven, they took 14 minutes...)

This made a dozen big cookies (the only way to make peanut butter cookies, IMHO). So why the guar gum? Since I was taking a cookie style that's soft to begin with, and using whole wheat flour instead of white flour (less gluten), AND then adding oats to the mix, I was afraid they'd fall apart a bit easily, so I added the gum to help stabilize them (another egg might have worked too, but that would have added more moisture). The end result probably didn't need it, but it's an ingredient I have on hand from my gluten-free cooking days...

End result? Yummy, chewey peanut butter cookies with a crisp edge, just how I like them!


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