I’m not an everyday dessert person. Not 100% sure when in my life this happened, because it was law in our house when I was growing up that my dad and I had to have a scoop of ice cream before bed. I think it may have changed when I was first living on my own and SUPER BROKE all the time, I couldn’t afford two meals a day much less ice cream at night. It’s no coincidence that my weight went up when I had money to buy groceries!
The other night, though, I wanted cookies. And After Dinner Cookie Needs generally go unfulfilled at my house, because by the time I get up off the sofa, pull butter out of the fridge to come to temperature, sit down and wait for the butter to pull it’s life together, and then get out all the stuff to make said cookies, the moment has passed and my lazy ass goes right back to where it was in front of the TV. Who am I kidding, I don’t get up in the first place. This saves me consumption of many calories over a lifetime but on the whole is so unsatisfying.
You can blame the internet for the fastest peanut butter oatmeal cookie on the planet, then. The dough for these was made, baked and in my mouth in under 20 minutes. THIS IS DANGEROUS TERRITORY FOLKS. This means that you can have a warm cookie in under a half an hour flat with no Hard Butter Barricades between you and glory. The recipe is so easy you can memorize it, the stuff it takes to make them is always on my larder shelves. My inner fat kid is shaking with glee about this.
The good news is these are healthy, as far as cookies go. They clock in at 87 calories per the website I found them, they are gluten free and don’t have a ton of sugar. Of course, my addition of chocolate chips throws all of this data to the wind with reckless abandon, but whatevs. It still doesn’t raise the calorie content that much. Want to feel even better about yourself? Make them with freshly ground peanut butter, the kind that is made of just peanuts with no salt or oil or anything that you grind yourself at the health food store. See? Sainthood for these cookies.
Just make them, you’ll thank me.
Saintly Peanut Butter Cookies
Makes about 18, adapted from here
½ c. peanut butter, the less additives on that PB the better
½ c. brown sugar, either light or dark
1 large egg
1 ¼ c. gluten free rolled oats
½ t. baking soda
½ c. semi sweet chocolate chips
Preheat oven to 350*F, and line a baking sheet with parchment paper.
Beat the peanut butter and brown sugar together until well incorporated, you can’t exactly cream these the way you can with butter, it just doesn’t get as light. I’d say let the mixer go for a minute or two.
Add in the egg, beating well to incorporate. Add in the oats, baking soda and chocolate chips, stirring well to combine. Coat your hands with a bit of oil (coconut, olive, canola, whatever you want), and roll the cookies into roughly 2” balls with your hands. Space them evenly on the cookie sheet and give them a smash so they are about ½” thick. Bake in the preheated oven for 8-9 minutes until they are lightly browned. Cool, remove to a plate, and resist eating them all at once. They keep well in an airtight container for a couple days but are best warm.