Irresistible (VEGAN) Peanut Butter & Oatmeal Cookies

>> Sunday, November 15, 2009

I dug deep into the METHOD archives to find this amazing recipe. Actually, I did so not only to share with you all, but also because I plan to make them today . . . I finally don't have to run more than an hour on a Sunday. The race is now exactly ONE WEEK away! This time next week, I will be about 9 miles through the entire 26.2 mile journey. (What exactly did we get ourselves into?!?!)

Anyway, back to the matter at hand. These cookies are simply delicious. Essentially, they're peanut butter, peanut butter chip oatmeal-multigain cookies with dark chocolate drizzled on top. I need to come up with a better name, so if you have any ideas -- let me know. I've made similar cookies in the past, but they always turn out a bit TOO flat and crispy. I tooled around with the consistencies of ingredients this time around, and they turned out much more substantial.

Also, these can be adapted to be vegan by simply omitting the peanut butter chips. If you go this route, I would recommend drizzling peanut butter on top along with the chocolate at the end. You know, for that over-the-top taste I always strive to achieve.

What you’ll need . . .

  • 1 cup brown sugar (firmly packed)
  • 1 cup Sugar in the Raw (grind down a bit, if you can, with mortal and pestle)
  • 3/4 teaspoon honey or agave
  • 1/2 cup Earth Balance (or other butter sub.)
  • 1 cup natural peanut butter (it's best to use smooth for this recipe)
  • 2-1/4 cup quick oats (uncooked)
  • 2-1/4 cup multigrain hot cereal (I used Quaker)
  • 2 teaspoons baking soda
  • 6 tablespoons water
  • 3 tablespoons canola oil
  • 3/4 tsp vanilla
  • 8 ounces (1 package) peanut butter chips (sub. carob if you're vegan)
  • 1/4 cup dark chocolate chips

Method . . .

1.) Heat oven to 350 degrees F

2.) Lightly coat baking sheet with Earth Balance

3.) In a large bowl, combine sugar, brown sugar, peanut butter, and Earth Balance

4.) Beat ingredients at medium speed until well mixed and fluffy (2-3 minutes)

5.) Add water, canola oil, vanilla, and honey (or agave)

6.) Beat 3-4 minutes at high speed

7.) Stir in the baking soda and quick oats

8.) Stir in peanut butter chips

9.) Stir in remaining 2-1/4 c oats

10.) Shape dough into balls (about 2 inches), flatten a bit, and place 2 inches apart on baking sheet.

NOTE: It’s important they’re well spaced, as during the baking process – they get BIG all of a sudden from the instant oat action

11.) Bake approximately 10 minutes, or until golden brown

12.) Cool half an hour and then transfer to cooling rack or parchment paper

13.) Heat chocolate in microwave for 1-1/2 minutes, stir, and then drizzle over cookies using a spoon.

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