These things are OMG amazing! They can be made 3 ways; full fat, medium fat and low fat (can’t get rid of the fat in the peanut butter so no fat free). I always buy the pure peanut butter that has no added oils or sugar in it and has to be stirred because of the natural oils in the peanut butter. I then pour half of the oil out of the bottle before I stir to make it lower fat. I have tried pouring it all off but yuck it is nasty that way. Peanut butter is a rare treat for me but I do love it as most of you probably do to right!
To adjust the fat in these cookies you adjust the oil that the recipe calls for by replacing some, a little or all of it with apple sauce. I have tried it all 3 ways and honestly the full fat are so amazingly good you could just fall over dead. The medium fat (half oil half applesauce) are as good as any store bought cookie so pretty darn good. The low fat ones (100% applesauce) are good, better than every “healthy” cookie I have ever tasted and lower on the guilt scale but the texture is a little like a cake in cookie form. If you are a McDougaller you may just want to look away from this recipe all together unless you occasionally have a rare treat then you could do the low fat ones.
The combination of the oats and peanut butter together is rich yet hearty and soft yet chewy and so addicting. If you do the lowest fat ones they could even be a yummy breakfast treat. You could make them more sinful by adding some chocolate chips, I have not tried it because I think they are sinful enough but if you want to throw caution to the wind go right ahead 😀
Oatmeal/Peanut Butter Cookies
Makes approx 12-18 cookies
2 cups of flour (you can use 1 cup of whole wheat pasty flour to help them be more healthy and still taste good)
2 cups oats
2 teaspoons baking powder
1 teaspoon salt
3/4 cup peanut butter (read top of post for lowered fat trick)
3/4 cup oil (read top of post for lowered fat trick with applesauce)
1 cup sugar
1 cup brown sugar
1/2 cup unsweetened almond milk
2 teaspoons vanilla extract
Preheat the oven to 350°. In a large bowl mix together the flour, oats, baking powder and salt.
In a smaller bowl mix together your oil (and/or applesauce), peanut butter, sugars, milk and vanilla until well blended.
Pour the liquid into the dry ingredients and mix until completely moist. Roll into golf ball size and place on a cookie sheet (if doing the low fat make sure to spray with cooking spray). Smash with a fork to flatten a bit and then turn the fork and flatten again making a criss cross design. Do this with each cookie, if you are doing the lowest fat version you may need to rinse your fork off between cookies because it is more sticky and makes a mess.
Cook full fat cookies at 8-10 minutes, medium fat cookies 10-12 minutes and low fat cookies 12-15 minutes until cooked through. Cool completely and ENJOY!