Peanut Butter cookies are on my list of classic cookies that adorn every bakery case, and I've never found the need to experiment much with them – some chocolate chips or cocoa powder here and there, perhaps. But when I found this recipe for peanut butter cookies, I was amazed at the different, and altogether wholesome, ingredient list: oats, wheat bran, whole wheat flour. I knew I had to try these cookies, and add my own twists. I replaced applesauce for the butter, used raw sugar instead of granulated, and reduced the overall amount of sugar (only slightly with the brown sugar).
The original recipe also made no mention of chocolate chips, and I figured that must have been a printing error of some sort; the chocolate only enhances the peanut butter flavor, and it provides a good, sweet balance to the bran and the oats.
The cookies, then, turned out not only delicious, but nourishing (at least partly so, or as much as a cookie can nourish). At the very least, my spirit was heartily stimulated after eating a couple of these Peanut Butter Oatmeal Cookies.
Peanut Butter Oatmeal Cookies
Yield: About 4 dozen
½ cup applesauce
¾ cup raw sugar
1 cup peanut butter
1 ¼ cup whole wheat flour
¾ cup rolled oats
¾ cup packed brown sugar
1 tsp. vanilla extract
2 eggs, beaten
1 cup wheat bran
2 tsp. baking soda
1. Preheat oven to 350 degrees.
2. In a large bowl, beat together applesauce, sugars, vanilla, peanut butter, and eggs. In a separate bowl, mix the flour, bran, oats, and baking soda. Slowly stir the flour mixture into the butter mixture until smooth. Drop by rounded teaspoons onto an ungreased baking sheet.
3. Bake 15-17 minutes. Remove to a wire rack to cool.