Title: PBO Snackers (Cookies)
Categories: Cookies
Yield: 20 servings
1 c All purpose flour
3 c Rolled oats; not quick cook
2 ts Ground cinnamon
1/4 ts Nutmeg
1/4 ts Salt; if PB is unsalted
1 ts Baking soda
1 c Unsalted butter; room temperature
1 c Peanut butter; chunky or creamy
1 c Light brown sugar; packed
1 c Granulated sugar
2 Eggs; room temperature
1 ts Vanilla extract
1 1/2 c Semi sweet chips or raisins
Position 2 racks to divide the oven in thirds and preheat the oven
to 350 degrees F. Lightly butter 2 large baking sheets or set aside
2 nonstick sheets. In a large bowl, stir together the oats, flour,
spices, salt and baking soda just to combine. Using an electric
mixer, with a paddle if available, cream the butter, peanut butter,
and brown and granulated sugars on medium speed until light and
fluffy, about 3 to 4 minutes, stoping to scrape the bowl as needed.
Add the eggs, one at at time, and beat for 1 minute after each
addition. Beat in the vanilla. Reduce the mixer speed to low and
add the dry ingredients slowly, beating only until blended. Stir in
the chips or rasins. (At this point, the dough can be wrapped and
chilled for 1 hour for easy scooping or stored for up to 1 day.
If the dough is unchilled, drip by rounded tablespoonfuls onto the
baking sheets. If the dough is chilled, scoop by rounded
tablespoons, roll into balls between your palms, and place 2 inches
apart on the baking sheets. Press the cookies gently with the heel
of your hand until they are 1/2 inch thick. Bake for 13 to 15
minutes, until the cookies are golden and just firm around the
edges. Lift the cookies onto a cooling rack with a wide metal
spatula. The cookies will firm as they cool. Repeat until all the
dough has been used.
NOTE: This recipe originated with the sister of famous Chef Paul
Prudhomme. Her name is Enola, and she also has her own restaurant
and has written several cookbooks.
