Rob’s Anytime Cookies
Sometimes, a tried and true cookie recipe can result in the perfect beginning, end, or middle, of a day. Rob’s Anytime Cookies are just that kind of cookie.
One day in November ’21, my mom shared a recipe with me (see image below). Mom said that these cookies were absolutely amazing. At the time, it was just after the USA Thanksgiving and Christmas was on the horizon so I was particularly inspired by the spices in mom’s recipe… yet, I didn’t have the molasses or various other ingredients. Rob and I are not lovers of sweet treats for various, life-with-diabetes reasons. However, me being me, I decided it was time to enjoy a simple pleasure – cookies. So, I combined elements of mom’s recipe, with one that I had used before. This fusion resulted in “Rob’s Anytime Cookies.”
According to Rob, they are the perfect compliment to anytime of day!
Rob's Anytime Cookies
This recipe is the combination of a bit of recipe inspiration from my mom, and a typical tried & true oatmeal peanut butter cookie. Enjoy!
Ingredients
- 1 1/2 cups old fashioned oats
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tsp Cinnamon
- 2 tsp Ginger
- ¼ tsp Allspice
- 1/2 cup unsalted butter at room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 50 ml Just Egg or 1 Flax Egg (1 tbsp flax + 2.5 tbsp water)
Instructions
- Preheat the oven to 350 degrees F. Line two large baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.
- Using a mixer, beat the butter, peanut butter, and sugars together until creamy, this will take about 2 minutes, on medium speed. Beat in the egg and vanilla extract. Mix until well combined.
- On low, add in the dry ingredients and mix until just until the combined.
- Scoop the cookies into round balls and place on the prepared baking sheets, leaving 2 inches in between cookies. Bake for 10-12 minutes, or until the cookies are lightly browned around the edges, but still soft in the middle.
- Remove cookies from oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.
Notes
Rob enjoys a couple of these cookies with a little Greek Yogurt for breakfast whereas I prefer them for a snack with a cup of hot coffee. Enjoy them anytime.
