Oatmeal Peanut Butter Cookies

Who said that lightning doesn't strike twice? 

Last week I posted a recipe for Lemonade Cake.

It was one of the first recipes that I have made that String Beane actually really liked.  He is double hard to please in the food department.  He has severe food allergies and he doesn't give a hoot about food.  I can accept the food allergies easier than the not caring about food part.  That is the opposite of me and I just don't understand it.  Put the two problems together and you just don't get too many excited days cooking for him.

I struck gold again!  This week I tried a new cookie recipe.  It was a gold mine!  My String Beane L.O.V.E.D them!  LOVE.  He ate two as soon as he got home from school and then he kept going to the kitchen trying to find the rest of them.  I even got to pack some homemade cookies in his lunch box and he ate them!  It was great.  This is a definite cookie keeper.  Here is the recipe.

If you know me at all, you know that I got the original recipe from Pinterest.  I modified it to be milk /dairy free.

Ingredients

1/3 cup peanut butter (creamy is what I used)

1/3 cup nuts, chopped (I used pecans)

3/4 cup flour

1 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup white sugar

1/2 cup brown sugar, packed

1/2 cup {1 stick} butter, room temp (Flieshmann's Unsalted Margarine)

1 teaspoon vanilla extract

1 large egg

3/4 cup quick cooking oats

Directions

Combine peanut butter and chopped nuts in the food processor and mix until almost smooth

In a small bowl, whisk together flour, baking soda and salt, set aside

In a large bowl, beat together butter and both sugars until light and fluffy

Add peanut butter mixture and vanilla, beat to blend well

Beat in egg

Add dry ingredients, mix well

Add oats, mix well

Beat well for another minute

Cover with plastic and place in fridge for at least an hour

Preheat oven to 350 degrees

Spray a cookie sheet with non-stick cooking spray

Drop dough by spoon or use a small cookie dough scoop

Bake for 8 minutes, and then turn the pan

Continue baking for 3-5 minutes more

If you want a soft cookie, slightly under bake them {11 minutes} if you like a crisp cookie, bake them for 13 minutes. For the soft cookies, they will look a little doughy in the middle, but don't worry, they continue baking a bit after you remove them from the oven.

These cookies are truly wonderful!  You should go make you some now.  And if you have a child who is allergic to milk, but has just passed his peanut and tree nut food challenges and is super hard to impress in the kitchen you should make a double batch of these ;-)!

Here is one more look at these lovely things.

I am linking up at Metamorphosis Monday and these other Awesome Parties!