Source of vitamin B6 (0.05 mg); RDA for women is 1.3 mg. Prep: 10 minutes; Cook: 12 minutes.
1 cup regular oats
1 cup packed light brown sugar
1/2 cup dried sour cherries
1 cup natural-style chunky peanut butter (such as Smucker's)
3 tablespoons unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
How to Make It
Preheat the oven to 375°.
Pulse oats in a food processor until finely ground. Add sugar and cherries; process until coarsely ground.
Combine peanut butter and butter in a medium bowl. Beat with an electric mixer at low speed until light and fluffy. Add eggs, vanilla, and salt; beat until smooth. Add oat mixture; beat until blended. Stir in flour with a rubber spatula until well-blended; use your hands if necessary.
Drop dough by level 1/8-cupfuls 2 inches apart onto ungreased baking sheets. Flatten with a fork, leaving an imprint on top. Bake for 12 minutes or until lightly browned. Remove from pans; cool.
These cookies were very good. They had a nice texture and although they did taste a little 'healthy' it was by no means a bad thing. I would still consider them kid friendly. I added chocolate chips and used dried cranberries instead of cherries. Next time I would skip chopping the cranberries in the food processor and leave them whole.
Good taste and texture. Processing the oatmeal gives them a nice fine texture. I substituted raisins for the dried cherries - had them in the house - and this worked well. I was a bit concerned about no levening agent so I added about a 1/2 teasp of baking power. Dough is crumbly and sticky so pinch into balls and then flatten with fork.
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