Peanut Butter & Strawberry Cookies
Makes about 30 cookies
Adapted from THIS recipe.
1 cup coarsely ground oatmeal, ground in a food processor so there are some large pieces and some powdery bits
1 1/2 cups white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (4 ounces) softened, unsalted butter
2/3 cup peanut butter
1 1/2 cups dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups freeze dried strawberries (plus more for topping)
1 cup peanut butter chips
1/2 cup coarsely chopped peanut
Preheat the oven to 350ºF and line 2 baking sheets with parchment paper.
In a bowl, whisk together the oats, flour, baking powder and salt.
In the bowl of a mixer, beat the butter and peanut butter together until smooth. Beat in the dark brown sugar until combined. Add the eggs, one at a time, beating well and scraping the bowl after each addition. Beat in the vanilla. Add the oat and flour mixture, all at once, and beat on low speed until just combined. Fold in the freeze dried strawberries, peanut butter chips, and peanuts until distrubuted evenly throughout the dough.
Using a large cookie scoop (about 2 heaping tablespoons), scoop portions of dough onto the prepared baking sheets, spacing an inch or so apart. Pat down the tops of the cookies using your fingertips or the bottom of a flat glass as these cookies will not really spread. Bake the cookies in the center of the oven for 13-15 minutes or until the bottom of the cookies are golden brown when lifted from the baking sheet. While the cookies are still hot, carefully press a slice of freeze dried strawberry onto the top of each cookie. Cool about 5 minutes before transferring cookies to a cooling rack. Repeat with the remaining dough. [/recipe]