My partner for this month's swap is Cheryl from Hot Momma's Kitchen Chaos. Cheryl's another one of my #SundaySupper friends. I love when the blogging communities overlap! Cheryl's only requirements were that I stay away from coffee, alcohol and tea in whatever I make. Peanut butter was in the clear! I love the idea of flourless peanut butter cookies — they are so rich and chewy, and you really taste the peanut butter! Of course I can never be satisfied with just a normal peanut butter cookie. There has to be more to it...
So I added oats. Then I added chocolate chips. Then I crushed peanuts in the food processor and rolled the cookies in the crumbs until they were completely coated. There was no way these cookies could stay in my house. I'd hate to tempt Emma with something so delicious that she can't eat! So off to Cheryl they went!
Disclaimer: These are quite possibly the messiest, crumbiest cookies I've ever made. And that makes me love them even more.
Peanut Butter Oatmeal Crunch Cookies
Makes 16-18 cookies
1 cup creamy peanut butter
1 cup dark brown sugar
1 egg
1 cup rolled oats
1/2 cup chocolate chips
1 cup peanuts, crushed
Preheat the oven to 350 degrees. Combine peanut butter, sugar, and egg in a bowl and mix well. Stir in the oats and chocolate chips.
Use a food processor (or a hammer...) to crush the peanuts. Pour them onto a plate. Use your hands to roll each cookie into a ball and coat generously with the crushed peanuts.
Arrange on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 12-15 minutes.
Swapping goodies with other food bloggers is fun! You should totally get in on some of this action. Join the Leftovers Club now!
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