Thursday, September 2, 2010

Back-to-School Cookies

Sadly these cookies could not be served at the school I work at, as they contain peanut butter, which we don't allow due to some severe allergies. But JT is a middle school teacher and eats PB & J for lunch every day. We'll see how this variation* goes over...

1/2 Cup Butter (1 Stick), softened
1/2 Cup Honey
1 Large Egg
1 Tsp Vanilla Extract
1 Cup Peanut Butter
1 1/2 Cup All Purpose Flour
1 Cup Old Fashioned Oats

1 Tsp Baking Soda
1/2 Tsp Salt
Jam, Jelly or Preserves

1. Place the butter and honey in a bowl or a standing mixer and beat for 1 minute.
2. Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.

3. In a separate bowl, combine all the dry ingredients and mix to combine.

4. Slowly add the dry ingredients to the wet and mix to incorporate.
5. Preheat oven to 350 degrees.

6. Drop 1 tbsp of the cookie dough onto a silpat or parchment-lined cookie sheet and using your finger make an indentation in the center of each cookie.
7. Fill the indentation with jam.*

8. Bake for 10-12 minutes.
9. Cool and serve.
 The result? Yum.

*After step #7, freeze the unbaked cookies for 30 minutes on the cookie sheet and then place the par-frozen cookies in a ziploc bag, label and freeze for up to 4 months. When ready, pop them on a silpat or parchment lined cookie sheet and bake adding an additional 1-2 minutes.

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