Is there anything better than a peanut butter cookie? I think not. There’s just something about them that takes me back to my childhood. The other day, I had a sudden desire to bake something and get a little creative in the kitchen. I wanted something easy, with not too many ingredients and that would allow me to eat lots of peanut butter without being judged. Hence the peanut butter cookie. Now I know what you’re thinking, there’s nothing creative in a peanut butter cookie. But it’s what’s inside that makes these special. I chopped up a few medjool dates and wrapped a small chunk in the peanut butter oatmeal batter. After a few minutes in the oven, these seemingly simple cookies were chewy on the outside, soft on the inside and with a caramel like centre… oh my! I truly do believe that the quality of your ingredients are what makes a recipe so amazing, so spring for the natural peanut butter without all the added crap and medjool dates instead of regular dates. The consistency and sweetness of the dates is what will give you that deliciously soft and gooey centre.
Peanut Butter Oatmeal Date Cookies
Makes 15 cookies
2/3 cup old-fashioned rolled oats
1/2 tsp ground cinnamon
1 tsp baking soda
1 large egg
1 cup natural no-salt added peanut butter (I used crunchy)
6 tbsp coconut sugar (you can also use brown sugar)
2 or 3 medjool dates, coarsely chopped
- In a medium bowl, combine the oats, cinnamon and baking soda. Set aside.
- In another medium bowl, beat the egg, the add the peanut butter and brown sugar. Use a whisk to combine well. Add the dry ingredients to the wet ingredients and use a rubber spatula to mix it all together (get your arms ready because this is the part when mixing can get a little challenging).
- If your peanut butter was room temperature, let the dough chill in the fridge for 30 minutes.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Scoop about 1 1/2 tablespoon of the dough and roll into a ball. Create a hole in the centre and place a piece of medjool date, then close it up so that the date in covered completely. Place on baking sheet and flatten slightly with the back of a spatula. Continue with the rest of the dough.
- Bake in the oven about 9-10 minutes. After removing from the oven, allow the cookies to cool about 5 minutes before transferring to a wire rack to cool completely. Although I highly recommend you try these warm, they are absolutely amazing!