Well, Planters has these new Nut-ricious products that include extra ingredients that are supposed to be better for you. So what did I do with the good-for-you peanut butter? I mixed it with oatmeal ... and then I made COOKIES.
I'm incorrigible, right?
I used the banana-granola version, which added just a little banana flavor to the cookies, along with a little bit of extra crunch.
Peanut Butter Oatmeal Cookies
with a hint of banana and granola
3/4 cup peanut butter
1 cup sugar
1/4 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
2 cups white whole wheat flour
2 cups old fashioned rolled oats
Preheat the oven to 375 degrees and line some baking sheets with parchment paper (depending on how many cookies you're going to bake.)
With an electric mixer, cream together the butter, peanut butter, and sugar. Add the egg, buttermilk, and vanilla. Beat until mixed. In a small bowl, combine the baking powder salt, white whole wheat flour, and oats, Stil until blended.
Add the dry ingredients to the wet. If you have a strong enough mixer, you can slowly beat it to combine. Otherwise, a wooden spoon will get the job done.
Use a small scoop or a spoon to portion cookie-sized balls of dough. Arrange the balls on a baking sheet, leave space between then. Flatten the balls with a fork.
Bake the cookies at 375 degrees for 10-12 minutes, until they are lightly browned. Remove the cookies from the baking sheet and let them cool on a rack.
I received samples of Nut-ricon peanut butter from both Klout and Planters. Besides the banana granola version, I received cinnamon raisin granola nut and berry nut. Since I'm not a big raisin fan, I gave that one away.
I used the berry nut (it includes cranberries) peanut butter to make muffins, and I really liked them. I'm still on the fence about using these peanut butters spread on toast because I'm a purist when it comes to my peanut butter sandwiches (I generally don't even add jelly) but I have to say that I'm really enjoying cooking with these.