Peanut Butter Cookies

Peanut Butter Cookies

  • 6 T unsalted butter, softened
  • One-half cup unsweetened smooth peanut butter, at room temperature
  • One-fourth cup packed light brown sugar
  • One-fourth cup Splenda
  • 1 large egg, at room temperature, lightly beaten
  • 1 teaspoon vanilla extract
  • One and one-fourth cup sifted oat flour
  • One-fourth teaspoon baking powder
  • 3 T. salted peanuts, chopped

Place an oven rack in the middle position and preheat the oven to 350 degrees F.

In a large bowl, beat together the butter and peanut butter until very smooth. Add brown sugar and Splenda and beat until well-combined and light in color. Gradually beat in the egg and vanilla extract, beating until very smooth and a little fluffy. Mix in the flour and baking powder, beating until a moist but cohesive dough forms. Stir in peanuts. Drop by tablespoon about 2” apart on non-stick baking sheet. Using the tines of a fork dampened in cold water, flatten each in a cross-hatch pattern until 2” in diameter. Bake until golden brown, 22 to 25 minutes.

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