I think these are the best peanut butter cookies so far and their actually completely different in texture and flavor compared to other recipes. They still have that great peanut butter flavor, but more of it.This is because the recipe ditches the butter and lets the peanut butter take the reins.Wonderfully, the peanut butter does really well all on its own.It gave this extra creaminess and moisture that you don't seem to get with butter recipes. I don't know how it does it,but it creates a better all around cookie.Its chewier,creates more moisture and the cookies seem to stay like that overtime. If it covers all those three elements I just have to give it two thumbs up.
The only issues I seem to have with this recipe is you have to make sure to crisscross the cookies. I'm not going to give this recipe a bad rating for that because it was myself that created this issue.This is because in my first batch I ended up forgetting and ended up with cookies that didn't spread.They were still good,but didn't bake all that evenly and had a harder texture.So I learned my lesson from the first 8 cookies and listened to the recipe.The next batches evenly baked and spread out fine.
From reading this recipe I thought something completely different to how these cookies would turn out and they came out better then I imagined.They are officially one of my top, go to recipes for peanut butter cookies. Also I can't forget to mention the two aspects to these cookies that make them the way they are.They just wouldn't be the same without chocolate chips and they actually stayed deliciously melty over time. Also the quick oats created a really unique texture and helped hold these cookies together. What I also didn't think about till now is the oats actually helped kick out extra flour and put something healthier in the cookies. You have to give a thumbs up to that!
So I really learned something new from this recipe. I found out that you really dont need butter/margarine to create a good peanut butter cookie all you need is peanut butter.You save the butter for treats that really need it like shortbread,*mouth watering*. Yum!
Now I only wish peanut butter wasn't' going to raise in price by 40%. But understandable they didn't have a good year. Better bring out some Canadian coupons Kraft!:)
Anyways,Christmas stuff is already on its way! Must make some secret baking plans!
Peanut Butter Oatmeal Chocolate Chip Cookies
(Adapted from Peanut Butter Chocolate Chip Cookies,CAN-AM Cooks-Comfort Food From Around The World Cookbook)
2/3 cup creamy Kraft peanut butter
1 cup light brown sugar
2 large eggs
1/4 tsp table salt
1 tsp artificial vanilla extract
1 tsp baking soda
1 cup quick oats
1 cup Pastry and cake flour
1/2 cup Hershey milk chocolate chips
Preheated the oven to 375F(190C).
Creamed the peanut butter and brown sugar together in a large bowl, with a hand held electric beater until smooth. Then I added both eggs and beat them in ,until smooth and incorporated.I gently mixed in the table salt,vanilla extract and the baking soda until I could no longer see baking soda. I stirred in the quick oats and cake flour until well combined. I slowly worked in the chocolate chips into the cookie dough.
Shaped them into small balls about 1". Then placed them on a lightly greased cookie sheet (A nonstick will work as well).I pressed them lightly with a fork to create crisscrosses and to help the cookies spread (It will help create thinner and more well baked cookies.If not done it will create thicker and darker baked cookies based on the temperature for this recipe) I recommend crisscrossing.
They baked really well around 7-8 minutes.Time of baking will be different for the first batch of cookies or if placed in an oven that's still preheating. The came out lightly golden brown around edges and the seemed to look undercooked at first.But I figured out that its just the moisture from the peanut butter and cookies do continue baking while out of the oven.