This is my version of peanut butter cookies with a twist, hope you give it a try.
- 1 stick unsalted butter, softened
- 3/4 cup light brown sugar
- 3/4 cup peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Preheat the oven to 350°F. In a large bowl, cream the butter and sugar with an electric mixer until smooth. Add the peanut butter, egg and vanilla extract and beat well.
In a medium bowl, combine the oats, flours, ﬂaxseed, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well.
Drop the batter in rounded tablespoons onto an greased cookie sheet and ﬂatten slightly with a fork. Bake in the preheated oven for 14—16 minutes or until lightly browned on the bottom and around the edges. Let cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.