Peanut Butter Cookies

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Ingredients

 375 ml natural peanut butter 1½ cups
 125 ml margarine or butter ½ cup
 175 ml lightly packed brown sugar ¾ cup
 125 ml granulated sugar ½ cup
 1 large egg
 15 ml vanilla 1 tsp
 250 ml oat flour 1 cup
 125 ml unbleached all purpose flour ½ cup
 75 ml ground flaxseed 1/3 cup
 5 ml baking soda 1 tsp.
 2 ml salt 1/2 tsp
 250 ml old fashioned oats 1 cup
 75 ml chopped roasted peanuts 1/3 cup
 75 ml dried cranberries 1/3 cup

Directions

1

Preheat oven to 190 degrees (375 degrees F) and position rack in centre of oven.

2

In a large bowl cream peanut butter, margarine, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla.

3

In a small bowl, combine oat flour, flour, ground flaxseed, baking soda and salt. Stir and blend into creamed mixture. Add oats, peanuts and cranberries.

4

Combine until all ingredients hold together to form a dough.

5

Scoop dough using 15 mL (1 tbsp.) measure, slightly rounded on top. Press and squeeze dough in palm of your hand to form into 3.5 cm (1½ inch) balls.

6

Place 5 cm ( 2 inches) apart on baking sheet that has been lightly sprayed with a nonstick cooking oil.

7

Flatten cookies with the back of a floured fork, making a criss cross pattern.

8

Bake 10 minutes or until golden brown. Let cool 5 minutes on baking sheet. Remove cookies to cooling rack.

Peanut Butter Cookies
IngredientsDirections

Ingredients

 375 ml natural peanut butter 1½ cups
 125 ml margarine or butter ½ cup
 175 ml lightly packed brown sugar ¾ cup
 125 ml granulated sugar ½ cup
 1 large egg
 15 ml vanilla 1 tsp
 250 ml oat flour 1 cup
 125 ml unbleached all purpose flour ½ cup
 75 ml ground flaxseed 1/3 cup
 5 ml baking soda 1 tsp.
 2 ml salt 1/2 tsp
 250 ml old fashioned oats 1 cup
 75 ml chopped roasted peanuts 1/3 cup
 75 ml dried cranberries 1/3 cup

Directions

1

Preheat oven to 190 degrees (375 degrees F) and position rack in centre of oven.

2

In a large bowl cream peanut butter, margarine, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla.

3

In a small bowl, combine oat flour, flour, ground flaxseed, baking soda and salt. Stir and blend into creamed mixture. Add oats, peanuts and cranberries.

4

Combine until all ingredients hold together to form a dough.

5

Scoop dough using 15 mL (1 tbsp.) measure, slightly rounded on top. Press and squeeze dough in palm of your hand to form into 3.5 cm (1½ inch) balls.

6

Place 5 cm ( 2 inches) apart on baking sheet that has been lightly sprayed with a nonstick cooking oil.

7

Flatten cookies with the back of a floured fork, making a criss cross pattern.

8

Bake 10 minutes or until golden brown. Let cool 5 minutes on baking sheet. Remove cookies to cooling rack.

Yield: 44 6 cm (2 1/2 inch) cookies Serving Size: 2 cookies
Using a natural peanut butter produces a slightly drier dough but equally delicious cookies. Any peanut butter can be used.
To make oat flour: In a small blender or coffee mill, process oats until finely ground.
Cookies can be stored in an airtight container for up to 3 days or frozen up to 3 months.

Recipe courtesy of POGA and SaskFlax