peanut butter cookies (w/ & w/out oatmeal)

note: oatmeal peanut butter cookies recipe is at bottom of post.

my husband likes crunchy peanut butter that doesn’t have the oil collected at the top.  i like natural peanut butter and don’t care about the oil — i want peanut butter without partially hydrogenated fats.  he likes skippy and jiff.  i get upset with this.  i finally found a no stir, no oil at the top brand that was healthy.  ahhh.  problem solved.  but while on the search for the perfect peanut butter we collected about 4 jars.  made me want to create the perfect peanut butter cookie.  and i totally did.  i found the recipe at smitten kitchen, a site that i frequently visit to get ideas.

THINGS TO REMEMBER:

if you’re using natural peanut butter, after you mix everything together the texture will be like wet, sandy dirt.  you have to ball the batter together sorta like a hamburger patty — but if you squeeze too hard it’ll fall apart.  be a gentle ball maker and you will be rewarded.  gingerly remove the cookie from the cookie sheet.  use a dry rack like she suggests.  don’t touch them for a wee bit after transferring.  the texture ends up being perfect.  so perfect.  i’d recommend 8 minutes cook time.

i followed the recipe exactly as she recommends except for adding the extras.  i didn’t add chocolate chips, peanut butter chips OR use chunky peanut butter — i just used “no stir” creamy.  i wanted NOTHING distracting me from the flavor of the peanut buttery cookie.  no texture distractions.  so good.  so pure.  so gone so fast.

link to recipe

Update: 7/13/12

wanted to make pb cookies that my toddler could eat so added a touch of health.  i added oats.  i changed the flour measurement to 3/4 cup and added a 1/2 cup of oats.  and one more change: only used 1/2 – 3/4 cup peanut butter.  result?  really, really nice.  and chewy at 8-9 minutes.  letting them hang on the cookie sheet for 2 min after you take ’em out is a good idea.

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