Peanut Butter Buttons

3 Feb

I made these cookies for some very special people. They live in Chicago and I don’t get to see them often enough. One likes to drink a lot of coffee and the other likes to sleep a lot and I love them enough to send them cookies. Peanut butter cookies. with oats. dipped in chocolate.

These are really supposed to be peanut butter balls and rich with peanut butter while still fairly healthy. They’re made with whole wheat flour and only four (4!) tablespoons of butter. Sure, it has sugar, but they’re cookies, so get off my back. I used different peanut butter this time and while I used a 1/4 cup more than the recipe, they still turned out a little off. My love affair with peanut butter is strong so when they didn’t turn out with a strong peanut butter flavor I got a little disappointed. The chocolate helps but they aren’t quite right. We’ll call these the practice batch so that the recipients get the good ones, not some imitation.

Peanut Butter Balls

  • 4 tbsp butter
  • 1 cup peanut butter
  • 1 1/2 cup oats
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 large eggs
  • 3/4 cup whole wheat flour (or oat flour)

Preheat oven to 350 degrees. Prepare baking sheets.
Cream the peanut butter, butter, sugar, vanilla, salt and baking soda in mixing bowl. Beat in the eggs, scraping down the bowl occasionally. Then add the flour and oats and continue mixing to combine.

Using a melon baller or a spoon to measure, roll the dough into 1 in. balls.  Bake for 8-10 minutes, until they’re barely set and still soft on the inside. Remove from oven and let cool on cooling rack.

Notes: If you want “buttons” press them slightly after rolled into a ball. These can be put fairy close together as they will not spread much during baking.

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