Oatmeal Peanut Butter Sandwich Cookies

Everyone needs a solid peanut butter cookie recipe in their baking arsenal and this is my favourite. The inspiration for these sandwich cookies are those delicious-looking Little Debbie Oatmeal Creme Pies my mom would never let us get at the grocery store when we were kids. We weren’t allowed to have Kool-Aid either. To create these cookies, I took my oatmeal cookie recipe and rejigged it to include peanut butter. The result is a dense, chewy cookie that’s packed with peanut butter flavour. These cookies taste great on their own; but if you want to get fancy, you can turn them into sandwich cookies stuffed with a creamy peanut butter filling.

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup light brown sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup smooth peanut butter
  • 1 1/4 cups oats

Filling:

  • 1/4 cup butter, softened
  • 1/2 cup smooth peanut butter
  • 1 1/2 cups powdered sugar

Method:

  1. Preheat oven to 350F and spray baking sheet with nonstick cooking spray.
  2. In a bowl, stir together the flour, baking powder and soda.
  3. Using an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
  4. Add eggs, vanilla and peanut butter. Mix until fully combined.
  5. Reduce mixer speed to low and slowly add in the flour mixture.
  6. Add in the oats and mix until fully incoprorated.
  7. Use an ice cream scoop to shape dough into equal sized balls and place on prepared cookie sheet.
  8. Bake for 15 minutes. Cool cookies completely before adding filling.
  9. For the filling: Using an electric mixer fitted with the paddle attachment, whip the butter and peanut butter until light and fluffy.  This should take about 5 minutes.
  10. Reduce mixer speed to low and slowly add in the powdered sugar. Mix until fully incorporated and smooth.
  11. Using an offset spatula, spread about 2 tbsps filling onto a cookie and top with a second cookie.

*Yield: 10 sandwich cookies or 20 cookies

 

 

 

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Fudgy Peanut Butter {Black Bean} Brownies

When I first started this blog I never imagined I’d be posting a recipe whose star ingredient is black beans.  Believe it or not, Black Bean Brownies are the most popular recipe on my blog. Maybe it’s because they’re delicious, maybe it’s because we feel less guilty about eating the entire pan….who knows? I decided to up the ante on my Black Bean Brownie recipe by adding peanut butter to the mix.  The gamble was worth it.  These brownies are super fudgy and the peanut butter just makes them more perfect. I highly recommend having your family and friends taste one BEFORE telling them they’re made with black beans.

Ingredients:

  • 1 can black beans, drained and rinsed (one 398 ml can, drained)
  • 1/3 cup cocoa powder
  • 1/2 cup oats, ground to a fine powder  (you can use a blender for this)
  • 1/2 tsp salt
  • 1/2 cup maple syrup
  • 1/2 cup smooth peanut butter + 1/3 cup for swirling into the batter
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1 cup chocolate chunks or chips plus more for sprinkling

Method:

  1. Preheat oven to 350F and grease a 9×9 baking pan with non stick spray.
  2. Using a food processor, combine all ingredients except chocolate chips and 1/3 cup of peanut butter.  Blend until completely smooth.  This may take a few minutes.
  3. Using a wooden spoon, stir chocolate chips into batter.
  4. Spread batter into prepared pan.
  5. Warm remaining peanut butter until it is an easily spreadable consistency.  Drop spoonfuls of the peanut butter onto the batter and swirl with a spoon.
  6. Sprinkle a few chocolate chips on top.
  7. Bake for 15-18 minutes.  Let brownies cool completely before slicing.

*Yield: 9-12 brownies


(Healthy) No-Bake Chocolate Peanut Butter Energy Bites

My oldest son came home from school one day with a recipe he’d read about in his language arts class.  It was for no-bake cookies.  He really wanted to try it out, so we did.  The cookies were delicious and super kid-friendly since they required no oven time … but they were loaded with butter and sugar.  I was sure I could come up with a similar recipe, but minus all the fat and refined sugar.  Here is my “healthy” version of no-bake cookies.

Ingredients:

  • 2 cups rolled oats
  • 2 tbsp cocoa powder
  • 1/4 cup ground flax seeds
  • 1/2 tsp salt
  • 3/4 cup smooth peanut butter
  • 4 tbsp milk or almond milk
  • 1 tsp vanilla extract
  • 1/3 cup honey

Method:

  1. Line a baking sheet with wax paper or a silicone baking mat.
  2. In a bowl, whisk together the oatmeal, cocoa powder, flax seeds and salt.
  3. In a small bowl, stir together the peanut butter, milk, vanilla and honey.
  4. Mix the wet ingredients into the dry ingredients and stir until fully combined.
  5. Roll the mixture into small balls, about the size of golf balls, and place on baking sheet.
  6. Chill for 30 minutes.
  7. You can store the energy bites in an air tight container in the fridge for up to one week.

*Yield: About 15 balls

 


Monster Cookies

Monster cookies are basically peanut butter oatmeal cookies with M&Ms and chocolate chips.  There are hundreds of recipes for this type of cookie out there.  Some are heavier on the peanut butter, some incorporate nuts into the mix; my version has just half a cup of peanut butter and it’s pretty heavy on the M&Ms and chocolate chips.  It’s important to use a creamy peanut butter in this recipe.  If you use natural peanut butter you’ll end up with an oily cookie that spreads too much.

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup rolled oats
  • 1 cup mini M&Ms
  • 2/3 cup chocolate chips

Method:

  1. Preheat oven to 350F.  Grease cookie sheets with non stick spray.
  2. In a large bowl, whisk together the flour, baking soda and salt.  Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy.
  4. Add the peanut butter, egg and vanilla.
  5. Slowly add the flour until fully incorporated.
  6. Add the oats and mix until just combined.
  7. Mix in the M&Ms and chocolate chips.
  8. Roll spoonfuls of the dough into balls and place at least two inches apart on baking sheets.  You can also press some M&Ms and chocolate chips into the tops of the cookies.  It just makes them look prettier.
  9. Bake for 10-12 minutes.

*Yield: About 30 cookies

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