I know it may sound like a cliche, but peanut butter is my life. Especially these days. I almost feel guilty because we now have the wonders of cashew nut and almond butter, but I just don’t think you can beat a good ol’ table spoon of peanut butter (or three). Granted, peanuts aren’t really touted as being as cool as the rest of the super foods, and they are nut-posers which means we shouldn’t really trust them. However, these legumes are so versatile and so affordable, that you can pretend they are as healthy as their bourgeois counterparts.
I feel bad, as well, when I pack my boyfriend’s lunch for him each day (no judging – if I didn’t do this, he would live on 2-minute noodles and tinned tuna, his idea of a balanced meal), because I feel like there is no variety in his lunch, and basically every snack/meal contains peanut butter. Peanut butter smoothie, peanut butter sandwich, peanut butter-chocolate protein oats… Add these cookies to the mix, and I’m pretty sure he would turn into peanut butter. As if he wasn’t tasty enough…
These soft yet crunchy cookies unfortunately don’t do much for encouraging a healthy diet, even though they have peanut butter as their base (mostly because of the sugar). Peanut butter, I believe, is a pretty controversial snack/ingredient. On the one hand, they are a natural source of healthy fats and protein, which helps keep you full, and helps to keep your bones and muscles healthy. On the other hand, eating a whole jar of deliciousness doesn’t really count as moderation. Most unfortunate.
If you can manage the moderation, or if you at least have enough people to share these with that your portion is limited by default, then you should definitely give these a bake. If not, then just enjoy them because they peanut butter in its cookie form – as if you needed another way to enjoy peanut butter.
Peanut Butter Oatmeal Cookies
- 200g wholewheat flour
- ½ tsp baking powder
- ½ tsp baking soda
- 125g butter
- 200g brown sugar
- ½ tsp cinnamon
- 100g rolled oats
- 175g chunky peanut butter
- 2 eggs
- Preheat oven to 180ºC and line your baking trays
- Cream the butter, sugar and cinnamon together until light and fluffy. Mix in the eggs and oats
- Sift the flour, baking powder and baking soda into the wet mixture and mix well
- Portion out the cookie dough onto your prepared pans, and flatten the dough balls
- Bake for 10-12 minutes until desired consistency. Slightly longer for a crispy cookie, slightly shorter for a more chewy cookie. Note that they will harden a bit once removed from the oven too
- Remove from the oven and allow to cool on a cooling rack