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Thursday, February 10, 2011

Peanut-butter oatmeal slices

My husband and his grandfather are the only two people I have known in real life who didn’t like dessert.  And my husband can be persuaded to eat some.  You need dessert in the freezer arsenal, end of story.  It's are also handy to have something like this in the freezer when you need a quick thank-you gift for a neighbor who keeps snow-blowing your sidewalk for you, ferinstance.
Any slice-and-bake type of cookie recipe will freeze well, but I really like these peanut butter oatmeal cookies because they’re whole wheat and have oats, which makes them health food, right?  Right??  Also, if you’re preparing for a baby and plan to breastfeed, oatmeal purportedly boosts your milk supply.   
A tip for slicing refrigerated or frozen cookie dough logs…give the log a quarter-turn with each slice to keep it nice and round.  Of course, a slightly ovoid cookie tastes just as good as a perfectly circular one, but occasionally aesthetics matter.  Carry on.
From Natalie Haughton’s Cookies with my annotations.
Peanut Butter Oatmeal Slices (yields 46 cookies)
¼ cup butter
¼ cup shortening
½ cup peanut butter
1 egg
1 tsp vanilla
1 ¼ cup whole wheat flour
1 tsp baking powder
Pinch of salt
1 cup quick-cooking oats (if you use regular rolled oats, add a splash of milk)
Cream butter, shortening, peanut butter, egg and vanilla until light and fluffy.  Add flour, baking powder and salt.  Stir in oats.  Shape into 2 logs about 2” in diameter and freeze, at least 1-2 hours.  Slice ¼” thick while frozen and place 1 ½” apart on lightly greased (or non-stick) cookie sheets.  Bake at 350F for 12-14 minutes.

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