Hello from Portland! There are quite a few states between me and the peanut butter cookies in my freezer right now, but I’m looking forward to cookies when I get home. Which reminds me, I miss my Cookie! I’ve been a little overwhelmed by all the city hustle and bustle that I have experienced over the past few days. I’m looking forward to some quality Cookie and Kate time when I get back.
I made these cookies for Jessica’s virtual baby shower. I haven’t met Jessica yet, but I feel like I know her (especially after listening to her chat with Jessica Lively!). I’ve sung her praises before so I’ll try to contain myself here. Her baby is going to have one sweet, creative and hilarious mama.
Jessica loves to “trash up” her favorite base recipes by adding about as many flavors as possible. So I went ahead and added as many of my favorite flavors to these cookies as I possibly could (plus some sprinkles for good measure!). I think Jessica will approve.
You can see the full list of goodies created by bloggers to celebrate Jessica’s soon-to-be-here babe over on Bev Cooks and Edible Perspective. Bev and Ashley know how to throw a party. Congrats, Jessica!
If we’re being honest here, I really wanted these cookies to be served as one giant skillet cookie. After my fourth skillet cookie crumbled on me, though, I said good riddance. Skillet cookies are sort of inherently exciting and celebratory and I would hate to dash your hopes with messy, crumbling slices. Lucky for me, everyone loves a good cookie, and these are some good cookies.
I hope you’ll give these honey-sweetened, oat-based, peanut butter everything cookies a shot soon, whether you need a simple dessert to bring to friend or just need a treat to satisfy your sweet tooth.
- ½ cup honey or real maple syrup
- ½ cup natural unsalted peanut butter*
- ⅓ cup mashed overripe banana (about 1 medium banana)
- 4 tablespoons (2 ounces) unsalted butter, melted, or ¼ cup melted coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine-grain sea salt
- ½ teaspoon ground cinnamon
- 1½ cup old-fashioned rolled oats, ground for 30 seconds in a food processor or blender
- 1½ cups old-fashioned rolled oats
- 1½ cups semi-sweet chocolate chips
- Optional: 2+ tablespoons sprinkles, plus more for sprinkling on top
- Optional: Flaky sea salt, for sprinkling on top
- Preheat the oven to 325 degrees Fahrenheit with two racks near the middle. Line two baking sheets with parchment paper (if you don't have parchment paper, lightly grease the baking sheets).
- Measure out the honey and peanut butter—I found this easiest to do in a small liquid measuring cup. Add honey to the ½ cup line, then add peanut butter until you reach the 1 cup total liquid line.
- Pour the honey and peanut butter mixture into a mixing bowl. Add the mashed banana and melted butter and whisk until the mixture is well blended. Use your whisk to beat in the egg, scraping down the side of the bowl once it's incorporated. Whisk in the vanilla, baking soda, baking powder, salt and cinnamon.
- Switch to a big spoon and stir in the ground oats, rolled oats, chocolate chips and sprinkles until they are evenly combined. Drop the dough by the heaping tablespoon (a small cookie scoop is perfect for this) onto your prepared baking sheets. I added a few extra sprinkles on top for good measure.
- Bake the cookies, reversing the pans midway through (swap the cookies on the top rack with the cookies on the lower rack) until they're barely set and just beginning to turn golden around the edges, about 16 minutes. Remove the cookies from the oven and let them cool completely on the pans. If desired, sprinkle lightly with flaky sea salt now.
Make it gluten free: Be sure to use certified gluten-free oats and oat flour.
Make it dairy free: Substitute coconut oil for butter.
If your peanut butter is salted: Reduce salt in recipe to ½ teaspoon.