If you haven’t figured it out by now, I love peanut butter! I’ll stir it into oatmeal, yogurt fruit dip, pasta, granola bites and smoothies! The cookie recipe I made the other day was originally an oatmeal chocolate chip recipe but I — of course — modified it to suit the ingredients that I had on hand. I also wanted to make it slightly healthier, so I replaced half the butter with peanut butter, reduced the sugar by half (cookie recipes always have too much sugar in them) and mixed in some trail mix instead of chocolate chips. The decorative weave pattern on the top was created from the criss-cross pressing of fork teeth.
Peanut Butter Granola Cookies
- 1 stick butter, softened
- 3/4 cup brown sugar
- 1/2 cup peanut butter
- 2 tsp vanilla extract
- 2 eggs
- 1/2 cup oats
- 2 cups flour (1 cup whole wheat, 1 cup white)
- 1 TBS cinnamon
- 1 cup chopped granola (I smashed a couple handfuls in a plastic bag)
- Cream butter with brown sugar; add peanut butter and mix well; add vanilla and eggs and mix well again.
- In a separate bowl, whisk the oats, flour, and cinnamon together.
- Gradually add dry ingredients to wet ingredients. But not too much. Fold in the granola during the last few stirs so as not to over mix the dough.
- Spoon dough onto a greased cookie sheet, 1 inch apart. Press down cookie with your palm or with a fork (cookie doesn’t spread much since the dough is so thick).
- Bake at 350°F 10-15 minutes