Peanut Butter Salty Oat Cookies

Hi everybody! I decided to make my first post a dessert - I guess cookies and birthday cakes are what I make the most of so this seemed appropriate! Sweet and salty is one of my favorite dessert combinations. I made these for some friends in town and they went over exceedingly well!

Peanut butter salty oat cookies

1 cup vegan margarine (I use Earth Balance as it is non-hydrogenated and still tastes good)
1 cup sugar
½ cup packed brown sugar
egg replacer for 2 eggs
2 tsp vanilla
½ cup peanut butter
½ tsp salt
¾ tsp baking soda
2 cup flour
1 cup rolled oats
Kosher salt

Preheat oven to 375º
Cream margarine and both sugars with a hand mixer until fluffy, about 5 minutes. Add egg replacer and vanilla and cream until mixed. Add peanut butter and cream until mixed. Mix flour, salt and baking soda together and add to the wet ingredients. Mix in low speed until all ingredients are combined. Mix in the oats. Spoon about 3 tablespoons cookie dough onto a parchment paper lined baking sheet. Slightly flatten the mounds and sprinkle with kosher salt. Bake for 10 minutes.

These are came out more like soft peanut butter cookies than oatmeal, and stayed moist the whole few hours after baking that they lasted! Increasing the oatmeal to 1 ½ c will give a more oatmeal cookie texture.

A couple tips for making awesome cookies:

Parchment paper is your friend! It is the single best thing you can use to make getting your cookies off the tray easiest and with little breaking.

Don’t over bake them! If they look done in the oven they are probably over baked and going to be hard and dry.

Don’t trust recipes that call for a whole teaspoon of baking soda. You’re probably going to be able to taste in the final product. I never put more than ¾ tsp in no matter what a recipe says.