Famous Peanut Butter Oatmeal Cookies

Submitted by Rita1652

"John was hinting for oatmeal cookies and I came across Katzen's Recipe #360115 recipe and thought why not tweak it to make it with oatmeal and gluten free and this is what I came up with. Thanks Katzen. ;) FYI almond flour can be made by simply processing raw almonds in the blender until they have turned into fine crumbs. Don’t over blend, otherwise you’ll make almond butter! It usually takes 5 second pulses for about 20 times."

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 45

ingredients

• 2 1⁄2 2 1/2 cups almond meal or 2 1/2 cups flour
• 1 cup oatmeal
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup coconut oil, organic softened not melted
• 1 cup smooth peanut butter or 1 cup crunchy peanut butter
• 1 cup brown sugar, lightly packed
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup chocolate chips

directions

1. Heat oven to 350°F.
2. Mix flour, oatmeal, baking powder, baking soda and salt; set aside. Beat coconut oil, peanut butter and sugars in large bowl with mixer until light and fluffy.
3. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.
4. Fold in Chocolate chips.
5. Roll into tablespoonful size balls of dough, 2 inches apart, onto greased baking sheets. Sprinkle with sugar if desired. Flatten each, in criss-cross pattern, with tines of fork.
6. Bake for 10 minute or until golden brown. Cool on baking sheets 5 minutes; transfer to wire racks. Cool completely.

Reviews

[wehrmannwa]

Yes, the recipe as is, when using white flour, produces nothing but dry crumbs, however I believe the problem occurs because white flour is MUCH dryer than an oiler almond meal; the cookie mixture was WAY too dry. However I'm too thrifty to throw out good food so I did what I could to save them. I added more coconut oil (about another 1/2 cup) and about 1/4 cup of water - I didn't measure the water carefully and just kept adding and blending until the mixture finally held together. So, my guess is that when using WHITE FLOUR, the measure should be reduced by at least 1/2 cup. And, even then, it might require some water. Oh, and the bake time needs to be increased for white flour also to a minimum of 15 minutes. I plan to keep this recipe on hand and try it again and will then post my results with the actual measurements to produce a good cookie dough.

 

[Jeremy L.]

These are really great, I made them a few times and have swapped the chocolate chips with peanuts and cut the sugar by 1/2. Make sure to press them flat with a fork if you cut the sugar as they will not flatten on their own.

 

[Bantnerj]

There are several reviews that say these cookies are crumbly, I made them with only one cup of brown sugar and no white. Add 1/2 teaspoon extra vanilla. They are awesome.

 

[Elizabeth E.]

These were great. Not crumbly at all. I did leave out most of the white sugar and they were still sweet.

 

[Aspen H.]

Not bad at all, I'm surprised to see so many reviews about crumbly cookies! I used regular flour and had no problems, but my dough was pretty sticky. The texture is just right with a chewy center and crisp edges. The flavor is a little flat but not bad, I would add cinnamon/nutmeg/allspice next time for more kick. One thing I did different was I used powdered peanut butter (mixed up to the correct consistency). I also used dried cranberries instead of chocolate chips.