I love trying to figure out how to make recipes that would normally be considered "junk" food into nutritious snacks that you aren't afraid to give your kids. I’m not big on totally depriving kids of junk food (I feel like that only leads to a slew of other problems in the long run) but if I can come up with a version of a cookie that doesn’t include all of the nasty fillers and preservatives found in store bought brands, I’m making it homemade for my kids.
These Peanut Butter Oatmeal Cookies will have your little ones’ eyes popping wide open when they see them coming out of the oven. These cookies have a healthy carbohydrate from the oatmeal and a protein punch from the peanut butter -- great for kids who have been active running around all day. All they’re going to care about though is that they are delicious!
Peanut Butter Oatmeal Cookies (Makes about 60 cookies)
- 1/2 Cup Butter (1 Stick), softened
- 1/2 Cup Agave Nectar OR 1/2 Cup Honey
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 1 Cup peanut butter
- 1 1/2 Cup All Purpose Flour
- 1 Cup old fashioned oats
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
1. Preheat oven to 350 degrees.
2. Place the butter and agave (or honey) in a bowl or a standing mixer and beat for 1 minute.
3. Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.
4. In a separate bowl, combine all the dry ingredients and mix to combine.
5. Slowly add the dry ingredients to the wet and mix to incorporate.
6. Drop 1 tbsp of the cookie dough onto a Silpat or parchment-lined cookie sheet. Flatten down each ball of cookie dough with the back of your hand or with the back of a fork making a checkerboard pattern.
7. Bake for 10-12 minutes.
8. Cool and serve.
*Freeze dough after step 6 for 30 minutes then place par-frozen cookies in a ziploc bag, label and freeze for up to 4 months. When ready, pop them on a silpat or parchment lined cookie sheet and bake adding an additional 1-2 minutes.