Peanut Butter Whole Wheat Oatmeal Cookies

This title is quite a mouthful, eh? Well, I'm not changing it. These cookies deserve the long name. What are you doing right now? Please stop whatever it is, go to your kitchen and make these cookies.

You ought to know these cookies are wonderful, for the very reason that I'm actually posting TWICE today. I couldn't wait to share these.

Imagine Hob Nobs smeared with peanut butter? These are even better! I know that I'm NEVER buying cookies again! If I want chocolate chips, i'll throw them in here. Yum!

These cookies are made with ingredients you probably already have. I know I've said before that I abhor margarine, but these cookies have changed my mind.

Bake these, when they're done, take pictures, and then wonder where the missing cookies went. When you realise that they're in your belly, shrug, and be happy they're lower fat, lower sugar, and full of fibre.

Adapted from Hillbilly Housewife.

Ingredients

1/2 cup, margarine
1/2 cup, peanut butter
1/2 cup, brown sugar
1 egg
1/4 teaspoon, salt
1/2 teaspoon, baking soda
1 1/4 cups, oats (rolled-old fashioned or quick, NOT instant)
3/4 cup, whole wheat flour

Method

Preheat oven to 350. In a bowl, mix margarine and peanut butter. Add brown sugar and egg and cream till fluffy. Mix in the remaining ingredients.
Scoop out the cookie dough into balls on a parchment covered baking sheet. Flatten with a fork dipped in sugar (I used Splenda). Bake for 10-12 minutes.
Tada! Enjoy.

If I can, you can,

Deema

My Most Requested Cookies: Ginger Snaps

Mmmmmm, this cookie is heaven in a bite! I love baking these cookies. The smell of the browned butter, the raw cookie dough, and the aroma which emanates from the oven...my neighbours troop in when these are in progress. Please, even if you don't try any of my other recipes, please, try this one.

These cookies are spicy and crunchy. I love the heat, but feel free to reduce the ginger and pepper.

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter (170g)
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon crushed pepper
1 1/4 cups brown sugar, packed
1/4 cup golden syrup
2 tablespoons finely grated fresh ginger
1 whole egg plus 1 yolk


Whisk flour, baking soda, and salt together in bowl. Heat butter in a pot until melted. Reduce the heat and continue to cook, until butter begins to brown. Remove from heat and mix in ground ginger, pepper, cinnamon, and cloves. Add brown sugar, golden syrup, and fresh ginger and mix to combine. Add eggs and mix. Add flour mixture and stir until just combined. Spoon dough into plastic wrap and freeze for 20 minutes.
Heat oven to 350 degrees. Line baking sheets with parchment paper. Use a tablespoon to spoon out the dough; roll into balls. Space the balls on prepared baking sheets (these cookies spread like wildfire!). Flatten the balls slightly with your palm. Bake for 12 minutes, rotating the sheets 180 degrees after 6 minutes.

Eat or, if you can (and that's a big IF), store in airtight containers after cooling for 10 minutes.

Enjoy.

If I can, you can,

Deema.