1 stick unsalted butter, melted
1 cup brown sugar
1/2 cup raw or turbinado sugar
1 teaspoon vanilla extract
3/4 cup natural peanut butter (no added sweeteners or fats)
1 cup each whole wheat flour and all purpose flour
1/3 cup cocoa
1/2 teaspoon each baking powder and baking soda
1/4 teaspoon salt
1 cup rolled oats, preferably thick cut
Lightly butter a 9 x 12 baking dish. Preheat the oven to 325 degrees.
Mix sugar into butter, stir in vanilla and peanut butter, then beat in eggs one at a time.
In a separate bowl mix both flours, cocoa, baking powder, baking soda and salt.
butter mixture until completely combined. Stir in oatmeal until distributed.
Lightly press into baking dish.
Bake 20-25 minutes until edges are firm and center
springs back when touched. Let cool before cutting.
SERVING SUGGESTION: Use two cookies to make an ice cream sandwich. Can be made
ahead, wrapped tightly and frozen until just before serving.
Copyright © 2011 Stefanie Samara Hamblen