This Peanut Butter Cookie recipe is a recipe that I came up with on a whim. I have been baking a lot of sugar cookies lately, working on perfecting my recipe, and wanted to switch it up a bit. I thought about when I used to bake cookies as a child, and the first thing that came to my mind was making peanut butter cookies with my mom – I remember pressing the fork into the dough to make the hatch markings on the cookies. These cookies are not my mother’s cookies – in fact they are more like a cross between sugar cookies and peanut butter cookies – but they are a soft sugar cookie consistency with some added texture from the oats, and are full of peanut butter flavor!
The Home Baked Vegan’s Peanut Butter Cookies are:
Vegan (As always, this means that this recipe for peanut butter cookies uses no animal products).
Here is the recipe for The Home Baked Vegan’s Peanut Butter Cookies:
3/4 Cup Vegetable Shortening
1/2 Cup Peanut Butter, natural, smooth
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 tsp Vanilla
1/2 Cup Water
1 1/2 Cups All Purpose Flour
1 1/2 tsp Baking Powder
1 1/2 Cups Oats
In a large mixing bowl, use an electric mixer to cream together the shortening, peanut butter, sugar, and brown sugar.
Mix in the vanilla and water.
In a separate bowl, sift together the baking powder and the flour.
Mix the flour and baking powder into the wet ingredients until it reaches a smooth and even consistency.
Mix in the oats until combined evenly.
Refrigerate the dough overnight, or for at least 1 hour (this helps prevent the cookies from spreading too much on the pan when they bake).
Roll the dough into 1″ balls, and place on a parchment or silicone lined baking sheet.
Bake at 350′ for 12 minutes.
Remove from the oven and let sit for 10 minutes before transferring to a cooling rack to cool completely.
Store the cookies in an airtight container.