Today is National Oatmeal Cookie Day. Hooray! Only problem is…it’s not one of my favorite cookies! For sandy-looking cookies…I’d go with a peanut butter cookie any day! I love the following recipe just as it is, but peanut maniacs may also enjoy this variation: make the cookies a little thinner, cook them a little less (to make them softer), then place a thin layer of smooth or chunky peanut butter between two of them, making a Peanut Butter Sandwich Cookie.
makes about 30 single cookies
½ cup unsalted butter
½ cup granulated sugar
½ cup firmly packed light brown sugar
½ teaspoon salt
1 large egg, beaten
1 cup chunky peanut butter
2 teaspoons vanilla extract
1 cup cake flour
1 teaspoon baking soda
1. Combine the butter, sugars and salt in the bowl of a stand mixer, using the paddle attachment. Beat on medium speed until combined. Mix in the egg, and then the peanut butter and vanilla. Mix until blended well.
2. Sift the flour and baking soda together. While mixing peanut butter mixture on low speed, add flour to the mixture in two batches. Mix until just combined.
3. Place 2-tablespoon mounds of the cookie dough set 2″ apart on lightly greased baking sheets. Dip your fingers in water and lightly flatten each cookie mound.
4. Set the cookie sheets in the refrigerator for at least 1 hour until they feel firm to the touch.
5. Just before baking, preheat the oven to 325°F.
6. Bake the cookies until they start to brown around the edges, about 15 minutes. These cookies should be firm but not crisp. Remove cookies from oven, and from cookie sheets, and cool on racks.
Image: missus manukenkun
