Hello from Portland! There are quite a few states between me and the peanut butter cookies in my freezer right now, but I’m looking forward to cookies when I get home. Which reminds me, I miss my Cookie! I’ve been a little overwhelmed by all the city hustle and bustle that I have experienced over the past few days. I’m looking forward to some quality Cookie and Kate time when I get back.
I made these cookies for Jessica’s virtual baby shower. I haven’t met Jessica yet, but I feel like I know her (especially after listening to her chat with Jessica Lively!). I’ve sung her praises before so I’ll try to contain myself here. Her baby is going to have one sweet, creative and hilarious mama. Jessica loves to “trash up” her favorite base recipes by adding about as many flavors as possible. So I went ahead and added as many of my favorite flavors to these cookies as I possibly could (plus some sprinkles for good measure!). I think Jessica will approve. You can see the full list of goodies created by bloggers to celebrate Jessica’s soon-to-be-here babe over on Bev Cooks and Edible Perspective. Bev and Ashley know how to throw a party. Congrats, Jessica!
If we’re being honest here, I really wanted these cookies to be served as one giant skillet cookie. After my fourth skillet cookie crumbled on me, though, I said good riddance. Skillet cookies are sort of inherently exciting and celebratory and I would hate to dash your hopes with messy, crumbling slices. Lucky for me, everyone loves a good cookie, and these are some good cookies. I hope you’ll give these honey-sweetened, oat-based, peanut butter everything cookies a shot soon, whether you need a simple dessert to bring to friend or just need a treat to satisfy your sweet tooth.
1 tablespoon cookie scoop (unnecessary but very handy for scooping out evenly sized cookies) Nordic Ware Baker’s Half Sheet (I used two)
*If your peanut butter is salted: Reduce salt in recipe to ½ teaspoon. Make it nut free: I suspect that sunflower seed butter would work (sunbutter), although the end result will vary in flavor (for sure) and potentially in texture. Make it gluten free: Be sure to use certified gluten-free oats and oat flour. Make it dairy free: Substitute coconut oil for butter and use non-dairy chocolate chips, such as Enjoy Life brand. Make it egg free: Substitute a flax egg for the regular egg. Make it vegan: Substitute a flax egg for the regular egg, coconut oil for the butter, and make sure to use non-dairy chocolate chips, such as Enjoy Life brand.
