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Peanut Butter Cookies

As Lent begins next week, this will be my last dessert recipe for a while. My plan for Lent is to only publish recipes which are completely meatless, mainly different meal options but possibly a few bread recipes. But until Lent begins, I hope that you enjoy these cookies.

Chocolate chip cookies are probably the most famous, but peanut butter cookies are one of my favorites. Using oats adds a nice flavor to the cookies without overwhelming them.

Ingredients:

  • 1/2 cup butter or margarine, softened

  • 1/2 cup granulated sugar

  • 1/2 cup honey

  • 1 cup peanut butter

  • 1 egg

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1 1/4 cups all-purpose flour

  • 1/2 cup oats

Instructions:

  1. Cream the butter and sugar.

  2. Stir in the honey and peanut butter.

  3. Mix in the egg.

  4. Add the salt and baking powder.

  5. Fold in the flour and oats.

  6. Chill the cookie dough for at least two hours.

  7. Preheat the oven to 350 degrees Fahrenheit.

  8. Shape the cookies into small balls placing them on the cookie sheet about an inch apart.

  9. Cross hatch the top of the cookies.

  10. Bake for twelve minutes or until the cookies are lightly toasted on the edges.

  11. Serve.

Recipe Notes:

  • You do not want to melt the butter but rather soften it.

  • When adding the honey, peanut butter, flour, and oats, it is better to add them in increments rather than all at once.

-Rachel Giaccio '23
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