The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.
Peanut Butter Oatmeal Cookies
Blaise Doubman
Can you believe it is officially time for “Christmas in July”!? I simply can not believe that we are well over half the year away until 2025! Where does the time go? I think the older you get, the faster the time goes. My Grandma and I would talk about that a lot. Talk about the “good old days” and how we were, right now, probably living in the “good old days”. She would laugh and laugh and say, “Oh, yea right…” but if you think about it, it was true! Looking ahead and thinking about Christmas and recipes, always leads me back to the same familiar place; cookies. I have also associated cookies with Christmas and I have decided this year to have a little “contest” of sorts. I am going to share a recipe here today for one of the cookies I plan on making in this upcoming Holiday season and I am asking you to do the same. Email me through my website, your favorite Holiday cookie, the recipe, a story as to why and even a picture if you want and your submission may just be featured right here in my column!
The recipe I am sharing here today only takes 5 ingredients! These are so addictive and delicious right out of the oven but also just as addictive cold with a glass of milk the next day! No matter how you eat these, I really think you will love them. My Grandma would always put a dollop of jam or jelly on her peanut butter cookies and eat them that way! How bad could that be? The baking soda gives these cookies the old-fashioned familiar “crisp” that you will recognize and the quick cooking oats gives them a little texture and stability. Try these and let me know what you think! Will you add these to your Holiday cookies?
Peanut Butter Oatmeal Cookies
1/2 cup smooth peanut butter
1/2 cup light brown sugar, packed
1 large egg
1/2 teaspoon baking soda
1 1/2 cups quick cooking oats
Start by preheating your oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In a large bowl cream together the smooth peanut butter and packed light brown sugar until smooth and creamy.
Beat in the large egg and baking soda.
Fold in the quick cooking oats.
Roll tablespoon size balls of dough and place into prepared baking sheets.
Press down lightly on each ball with a fork.
Bake, one sheet at a time, in preheated oven for 10 minutes. Remove and cool.
Ask and Answer: Have a favorite Christmas cookie you want to share? Share it with me and I may feature here in a column for my “Christmas Cookie” challenge coming soon! Details and more information will appear in my “Christmas in July” column!