We’re re-doing our upstairs, which is a project that requires lots os manual labor. Going on the premise that a whole grain cookie would keep my energy level up, I decided to bake something from my King Arthur Whole Grain Baking book. A friend in L.A. recently made and loved KA’s “Nutty For Oats” cookies, so I decided to bake up a half batch.
The cookies are very good, especially if you are looking for something semi-healthy and a bit lower in sugar. While there are candies in the dough, they add just enough sweetness to make the cookies dessert-worthy. You can use however many you wish. I used a little less than a cup total. I also made my cookies bigger than KA, and ended up with 12 big cookies.
Small Batch “Nutty for Oats” Cookies
1/3 cup peanut butter (Jif or similar type — natural may or may not work)
2 tablespoons unsalted butter, soft
6 tablespoons brown sugar, light or dark
1/2 teaspoon vanilla
1/4 teaspoon salt
1/8 teaspoon baking soda
1 large egg
1/2 cup old fashioned rolled oats, ground for 30 second in food processor
3/4 cup old fashioned rolled oats
Handful of Reese’s Pieces (about 1/3 cup)
Handful of semi-sweet chocolate chips (about 1/3 cup)
Preheat oven to 350 degrees F. Line 2 cookie sheets with non-stick foil or parchment.
In a 2 quart mixing bowl, beat together peanut butter, softened butter and brown sugar. Stir in vanilla, salt, baking soda and egg. When those ingredients are well mixed, stir in ground up oats and whole oats. Finally, add candy.
Drop the dough by rounded tablespoonfuls onto parchment or Release foil lined baking sheets.
Bake for 11-13 minutes. Let the cookies cool completely on pans.
Makes about 12 cookies (more if you use rounded teaspoonfuls).