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Peanut powder oatmeal and dried apple cookies

3
Points®
Total Time
0 min
Serves
24
Difficulty
Moderate
These oatmeal cookies get a double-dose of apples by using both fresh and dried. They also feature ground cinnamon, ground nutmeg, peanut powder, and brown sugar for added spice, nuttiness, and sweetness. The combination of flavors in these delicious cookies is truly irresistible and addicting. After they bake for about 15 minutes, you have to let them cool completely before eating, which may prove to be an impossible task when you get a whiff of them right out of the oven. The recipe can also be easily scaled up if you're hosting a crowd; they're the party-pleasing treat that everyone will be clamoring for.

Ingredients

Powdered peanut butter

½ cup(s)

Ground cinnamon

½ tsp

Ground nutmeg

½ tsp

Baking soda

¼ tsp

Table salt

¼ tsp

Uncooked rolled oats

1½ cup(s)

Unsalted butter

4 Tbsp, softened

Packed brown sugar

½ cup(s)

Apple

1 medium

Egg

1 item(s), large

Vanilla extract

½ tsp

Dried apple

½ cup(s), sliced

Instructions

  1. Cut dried apple slices into small pieces and set aside. Peel apple, remove core, grate apple, and set aside. Line two cookie sheets with parchment paper or spray them with non-stick cooking spray.
  2. In a large bowl, whisk together the Peanut Butter & Co. Original Peanut Powder, cinnamon, nutmeg, baking soda and salt. Stir in the oats.
  3. In another bowl, beat the butter and sugar with an electric mixer on medium speed, until light and fluffy. Add the grated apple, egg, and vanilla and continue beating until well combined.
  4. With the mixer on low, gradually beat in the peanut powder mixture until blended, then stir in the pieces of dried apple. Drop the cookie dough by tablespoonfuls about 1 inch apart onto the prepared cookie sheets, making a total of 24 cookies. With the back of a spoon, or your damp fingers, flatten each cookie.
  5. Bake, one cookie sheet at a time in the center of your oven, until lightly browned, 12 to 15 minutes. Remove from the oven and let the cookies cool on the cookie sheets placed on wire racks for 2 to 3 minutes. Then transfer the cookies to the wire racks to cool completely.

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