INGREDIENTS
1 stick unsalted butter, melted
1 cup brown sugar
1/2 cup raw or turbinado sugar
1 teaspoon vanilla extract
2 eggs
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

DIRECTIONS
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.
Stir into 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