I don't eat oatmeal in a bowl. I had too much of that as a kid.
However, I have been know to make up a batch of these babies and pull a few out of the freezer for breakfast. Microwave for
30-40 seconds til soft. These are also excellent to take along on a hike or a road trip.
Peanut Butter Health Cookies
Makes 3 dozen medium size cookies.
Standmixer or a really strong arm. Standard power bowl mixer cannot do the mixing job.
Small ice cream scoop with release (manual release mechanism is a must)
4 Qt mixing bowl if no stand mixer
2 non-stick cookie sheets
Heavy duty alum foil for cookie sheets if not non-stick
Cooling rack covered with parchment paper or very clean plain white paper
Flat plastic spatula
1 C granulated sugar
1/2 C brown sugar
1/2 C oil (prefer canola)
1/4 C milk
1/4 tsp salt
1/2 tsp baking soda
3/4 C crunchy peanut butter
4 C rolled oats (not instant)
3/4 C walnuts (or peanuts or pecans)
1/2 C mixed jumbo raisins (SunMaid) if desired
Beat oil, sugar, and eggs til creamy. Add milk, salt and soda, mix well.
Add peanut butter, mix well. Add oats and walnuts, mix well on lowest speed.
Refrigerate for 30 minutes to allow oats to absorb moisture and dough to stiffen. Preheat oven to 350 degrees.
IMPORTANT - Spray both cookie sheets (alum foil) with non-stick food spray.
Use small ice cream scoop to form balls of dough. Pack dough into scoop and flatten top. Arrange dough balls 2" apart on cookie sheets.
Bake for 11 minutes max in oven. Cookies will be soft to touch.
While baking the 1st batch, form more balls on a cooking spray coated plastic plate for the next batch. Let cookies cool for 5 minutes before transferring to cooling rack, using flat plastic spatula.
Store excess cookies in zip-loc bag in freezer when completely cooled. Storage: up to 4 months.
Eating: If possible, microwave 30-40 seconds for warm cookie effect.