Sweet cookies with the mild taste of peanuts. And a little bit healthy because with oats In original recipe used sugar for me was too much, so I used only white sugar and still for me cookies were too sweet. But my children ate have of cookies at once and hubby said that sweetness of cookies it just right.

1/2 cup butter, softened

1/2 cup peanut butter

1/2 cup white sugar

1/2 cup brown sugar (didn’t used)

1 egg

1 tsp vanilla sugar

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

3/4 cup flour

1 cup oatmeal

Cream together butter, peanut butter, and sugars. Add egg and vanilla. Mix well. Add baking soda, salt, baking powder, and flour. Stir. Fold in oatmeal. Drop by teaspoonfuls onto a baking sheet. Flatten balls with a fork. Bake at 180°C for 8-9 minutes or until edges lightly brown. Let cool on cookie sheet for 1 minute, then move cookies to a cooling rack.

P.S. my butter was cold, so I melted it. Also because I used less sugar, the dough was stronger, so I formed cookies with wet hands – the form was nicer. And also because the dough was harder, cookies didn’t spread widely and they were not very thin.

P.P.S. and this is my impatient sonny and my girl with not the first cookie in her hands

Source: Chocolate therapy

Magic cookies – they always disappear the first day you bake them. I know that Forelle has cookies alike, just even better – with nuts. But now I’m ok without nuts I eat them, just because of my new allergy I’m looking at all ingredients carefully. You should really try them And today after a hard day and looking forward more hard working week I understand that life is still beautiful Maybe it’s because of yesterday read quote “Everything will be ok. If things are not OK, than it’s not the end.”

1 cup all purpose flour

1/2 tsp. baking powder

1/8 tsp. salt

1 cup shredded coconut

1 cup quick cooking oats

1/2 cup butter

1/2 cup sugar

Preheat the oven to 180°C. Line baking trays with baking sheet.
In a large bowl sift together the flour, baking powder and salt. Stir in the coconut and oats. Melt butter with the sugar in a small saucepan over medium heat. Remove it from the stove and let it cool for 2 minutes. Pour the melted butter mixture to the dry ingredients and mix well with a spatula. Roll into balls the size of walnuts and place 2-3 cm apart on the baking sheet and flatten it slightly with a fork. Bake for 15-20 minutes, or until golden brown. Let cookies cool on the sheets until they firm slightly. Then using a spatula carefully lift the cookies and transfer them to a cooling rack to cool completely.

Source: Eggless cooking

These cookies are universal I baked them several times. And one time, when I found out that we don’t have nor apple butter, nor rasins, nor nuts, I improvised and cookies we make with plum jam and poppyseeds. They turned out grate too So I decided that these cookies are perfect when I have some jam leftovers. By the way, I used unsweetened apple jam, so if you use sweet one, then I suggest to add 50 ml less sugar.

100 g butter

200 ml sugar

250 ml apple butter

1 egg

500 ml wheat four

250 ml oats

1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. salt

150 ml rasins

100 ml chopped nuts (optional)

Beat room temperature butter with sugar. Add apple butter, egg, cinnamon, salt and mix till solid mixture. Mix in flour, oats, baking powder and baking soda. Add nuts, rasins and mix one more time. Using two teaspoons add cookies on a baking tray lined with baking paper. Bake in preheated to 200°C oven about 15 minutes, or till cookies will be golden brown.

Source: Lengvi receptai III