I need a little help from the Cookie Monster....(you know who you are)....

S

scott-in-scottsdale

Well-known member
On the underside of the lid of a cannister

of Quaker Oats, there is a recipe for

VANISHING OATMEAL RAISIN COOKIES (see below).

I make them from time to time, and they

always turn out just fine.

This past weekend, I decided to fuel the fire

of my obsession with Peanut Butter (that's

with a capital P, capital B, please), and I

tweaked the cookie recipe a little bit.

I used Peanut Butter instead of butter, and I

used chocolate chips instead of raisins.

The cookies turned out very tasty, but they

were also pretty chewy. Too chewy.

I'd like to make them again. Is there anything

that I can do to soften up these puppies?

Thank you very much.

VANISHING OATMEAL RAISIN COOKIES

Ingredients

1/2 pound margarine or butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt (optional)

3 cups Quaker Oats (quick or old fashioned, uncooked)

1 cup raisins

Directions

Heat oven to 350 F. In large bowl, beat margarine and sugars until creamy.

Add eggs and vanilla; beat well. Add combined flour, baking soda,

cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie

sheets; remove to wire rack. Cool completely. Store tightly covered.

Makes about 4 dozen.

 
Hi Scott - I'm not exactly sure who the Cookie Monster is smileys/smile.gif, but..here's my opinion on the matter-

Do not eliminate the butter! Leave everything as is and just add the 1 cup or so of peanut butter - you can even add a little more peanut butter if you'd like. In theory, it should turn out fine.

If for some reason, you're not totally satisfied with the results, and you want an even softer cookie, try melting the butter instead of creaming it - melted butter usually creates a softer cookie. If the batter is too soft to handle, just chill it for awhile.

Of course, this will take a lot of experimentation, so you'll need to do several batches of cookies. If you have too many to handle, just send some my way!

Also, here's a recipe I found in my files that you can use as a template - I've included a link also.

Let me know how the next batch or batches turn out!

PEANUT BUTTER OATMEAL COOKIES

From the poster: "...After making a peanut butter batter, oats were added along with raisins and Brazil nuts...I used natural peanut butter for this cookie which worked great and the cookies baked up beautifully. The flavour of the cookie really is a cross between peanut butter and oatmeal so its like you get 2 in 1. You can also add-in dried cranberries, different nuts and different chips to personalize your cookie..."

INGREDIENTS

3/4 cup butter, softened
1/2 cup creamy peanut butter
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 cups oats
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans

DIRECTIONS:

Preheat oven to 375 F. Beat butter, peanut butter, sugars, eggs and vanilla until thoroughly blended.

Combine flour, baking powder and baking soda. Add to butter mixture gradually, beating until blended. Stir in oats, chocolate chips and nuts. Mix well.

Drop by heaping tablespoonfuls about 2 inches apart, onto cookie sheet. Bake for 10 to 12 minutes or until golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.

Makes about 5 dozen cookies.

Variations:
Replace chocolate chips with butterscotch or peanut butter chips.
Replace pecans with peanuts.

Source: Robin Hood Home Baking, 2004

http://canadianbaker.blogspot.com/2007/02/peanut-butter-oatmeal-cookies.html

 
I am no expert on cookies, and have never tried adding peanut butter to this recipe

but this is the one I bake for my husband. I usually add an extra cup of dried cranberries and a cup of chopped pecans (I really like the pecans in it), but I am not sure about making them crispier. Maybe I should be adding more butter to the recipe as I make it? Thanks!

 
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