This recipe is one of my great grandma’s “famous” smashed cookies. She had eight recipes for a variety of different smashed-type cookies. All eight recipes omit egg and butter and after baking they’re smashed, flattening the round mounds into thick, chewy cookies. I grew up eating these cookies as a kid but had no idea how they were made. The process of making the cookies is similar to making peanut butter blossoms, baking the rounds and smashing them down with a chocolate kiss. I’m not sure if these cookies were inspired by peanut butter blossoms or if these cookies using few ingredients were her way of baking during the Depression era. What I do know is these cookies are delicious and are the easiest cookies to make. Salty and sweet, thick and chewy with punches of melted chocolate, these cookies are rich but satisfy any sweet tooth. If you prefer using creamy peanut butter, decrease the sugar to 1 cup and add a pinch of salt –– but I would urge you not to skip the crunchy texture the peanuts add to the cookies.  

Peanut Butter Oat Smash Cookies
Yields 2 dozen

Ingredients
1 16-ounce jar chunky peanut butter
1½ cups granulated sugar
1 cup quick oats
½ cup whole milk
1 cup dark chocolate chips 

Directions 

1. In a medium bowl, add peanut butter and sugar. Using a hand mixer with the whisk attachments or a stand mixer with the paddle attachment, cream together the ingredients until fully incorporated and slightly fluffy, about 3 minutes. 
2. Stop the mixer and add the oats and milk. Mix on medium speed until combined, about another 2-3 minutes. Using a spatula, fold in chocolate chips until evenly distributed. 
3. Cover dough with plastic wrap and chill in the refrigerator for 30 minutes. 
4. Meanwhile, preheat the oven to 350 degrees and line two sheet pans with parchment paper. 
5. Remove the dough from the refrigerator and portion cookies into 1-inch rounds using an ice cream scoop or spoon. Roll the portioned dough into evenly smooth balls and place on the prepared sheet pans 1-inch apart. Bake for 10-12 minutes or until cookies are golden brown on the edges and the tops are dry. Note, cookies will not spread out. 
6. Remove from the oven and cool for 3 minutes on a wire rack. Take the back of a measuring cup and press down on the baked cookies, flattening into thick round cookies. 
7. Let cookies cool completely before eating. Store cookies in an airtight container for up to 1 week.

Unpretentious People Say...

Other Articles You Might Enjoy