When writing my post, Summer Backyard BBQ Menu Ideas, it came to my attention I only have one cookie recipe on my blog. One recipe is not enough, especially when it comes to having easy desserts for summer picnics and backyard barbecues. Cookies are the perfect dessert for bringing on a hike, at the beach, camping, or as a hostess gift for a weekend at the beach. Kitchen Sink Oatmeal Cookies is a family favorite, but I wanted to make cookies that are a little different and have a broad appeal. Chocolate is my all-time favorite dessert, but in the heat of the summer more chocolate melts in my hand then in my mouth. Yet, peanut butter and peanut butter cookies hold up to the summer sun and provide some protein to fuel us through the long and lazy summer days.
Peanut Butter Cookies Inspiration
I got my idea to make peanut butter cookies after I read Stella Parks Peanut Butter Cookie recipe in her cookbook, BraveTart. For her peanut butter cookies, she blitzes honey roasted peanuts with the flour to make a soft but textured peanut flour then mixes it into her cookie dough. When I first read this, I was so impressed with Stella Parks ingenuity. It is a brilliant idea and a great way to add extra peanut flavor into cookies without making them dense. Therein lies the cookie challenge, how to add a lot of flavor without turning light and fluffy cookies into door stops. Essentially, turning peanuts into flour adds extra flavor and yet maintains the tender structure.
For some reason, her quick and easy technique of processing honey roasted peanuts with the flour reminded me of my go to sandwich when I was a dancer, peanut butter, honey, and bananas on whole wheat bread. It was the perfect sandwich for the times I needed light, healthy and energizing food to get me through a day of work, dance rehearsal and the final performance on those long 14 hour days on my feet. It may seem like an odd connection but this cookie recipe brought back memories of eating peanut butter honey and banana sandwiches in a dressing room of a proscenium theater.
It made me wonder if I could make a cookie reminiscent of the comforting blend of sweet honey, peanuts and banana that I love. To me, it is all about the combined flavor of roasted peanuts and honey and how peanuts make honey taste sweeter, and how honey makes peanut butter nuttier. A perfect marriage of flavors in any form be it a cookie or a sandwich.
Honey Roasted Peanut Butter Cookies
By no means is this cookie a substitute for the high protein sandwich. It is a dessert cookie interpretation of simple peanut butter sandwich. I love the combination of peanut butter and honey in any form. I used Stella Parks peanut butter cookie recipe as my foundation, but I made several changes to get more honey flavor in the recipe. Instead of granulated sugar as the sweetener, I combined honey and brown sugar. If I only added honey to the cookies, they could get heavy and dry from the extra flour required to absorb the extra liquid. Also, I decided to use brown sugar to cream with the butter and create a tender cookie.
Other significant changes include using a blend of oat flour and all-purpose flour. The oat flour has a slight nutty-butterscotch flavor I believe highlight the honey and the peanuts. If you wish, you can use only all-purpose flour in the recipe, or only oat flour for a gluten free alternative. The cookies will be more tender without the gluten and only keep the fresh texture for a day or two.
For the banana flavor I kept it simple and used banana chips instead of fresh banana. I was concerned fresh banana mash would make the cookies too dense and moist. Banana chips are a great option, they contribute subtle banana flavor without weighing the cookie down. Even though they are very crunchy, banana chips soften in the cookie dough, and so does the banana flavor. Yet, the banana chips sprinkled on the top of the cookies stay crunchy adding a nice crispy contrast to the soft cookie and banana flavor.
If you are a fan of peanut butter, you will love these cookies.
Honey Roasted Peanut Butter Cookies with Bananas
Classic peanut butter cookies with a twist. These are moist cookies with great honey roasted peanut flavor. Stella Parks, in her book Brave Tart , shares a genius idea of blitzing honey roasted peanuts with flour in a food processor for extra peanut and honey flavor. Her idea inspired me to make a cookie that replicates the honey roasted flavor of peanuts in one of my favorite sandwiches, Peanut Butter, Honey and Banana.
Keeping the flavor of this sandwich in mind, I adapted her recipe by incorporating brown sugar, honey, and a mixture of oat flour and all-purpose flour. There is a subtle banana flavor from the banana chips keeping the cookies light and tender.
If you prefer, use 100% all-purpose flour in the cookie dough. I use oat flour because I like the flavor it adds to the peanuts and honey.
Store the cookies in an air tight container for a couple of days.
- ½ cup 2.5 oz /74 g all-purpose flour
- ½ cup 2.5 oz / 74 g oat flour
- 1 ¼ cup 6 oz / 173 g honey roasted salted peanuts plus more for garnish
- 1 8 TB/ 115 g stick unsalted butter, soft but still cool
- ½ cup 3.5 oz / 92 g light brown sugar
- 1 ¼ cup 10 oz / 284 g creamy peanut butter (natural with no sugar or other additives)
- ¾ tsp Kosher salt
- ½ tsp baking powder
- ¾ tsp baking soda
- 1 ½ tsp pure vanilla extract
- 1 large egg well beaten
- Heaping ½ cup 2 oz / 57 g dried banana chips, rough chopped more for garnish
Pre-heat oven to 325°F / 160°C / Gas Mark 3. Place the oven rack in the middle and upper thirds of the oven. Line two baking sheets with parchment paper and set aside.
Place the all-purpose flour and honey roasted peanuts in a bowl of a food processor and pulse until the nuts are finely ground, about one minute. If your food processor bowl has an 8 cup (2 liter) capacity, you can add both the all-purpose flour and oat flour at one time. If your bowl is small, about 3 cups (750 ml) then it is best to divide the flour in half and process the peanuts and flour in a couple of batches. Once the flours and peanuts are finely ground, set aside.
Add the butter and brown sugar into a bowl of a stand mixer, or large mixing bowl if you are using a hand-held mixer. Cream the butter and sugar together on medium speed, until light and airy, about 3 minutes. Every minute or so, stop the mixer and scrape down the sides and bottom of the bowl.
Add the honey, peanut butter, salt, baking powder, baking soda, vanilla extract and beat until mixed together on medium speed, about 1 minute. Half way through, stop the mixer and scrape down the sides and bottom of the bowl then continue beating the batter. Slowly add half of the beaten egg to the mix and beat until completely mixed in. Add the remaining egg and thoroughly mix until well incorporated.
Turn the speed down to low and add the peanut flour into the bowl. While the flour and batter are mixing turn up the speed to medium and mix until just incorporated. Make sure to not over-mix the batter.
Remove the bowl from the stand and stir in the banana chips until just incorporated. The batter will look soft and feel slightly sticky.
Divide the cookie dough into one ounce portions, one heaping tablespoon, and arrange on the prepared baking sheets spaced 2 inches (5 cm) apart. (I fit six cookies on my baking sheets, but you could squeeze in 8 if you are not worried about the cookie edges touching).
Sprinkle honey roasted peanuts and broken banana chip pieces over the top of each cookie and place in the oven. Bake for 15 minutes. Half way through baking, rotate the baking pans front to back, and top to bottom for even browning and baking.
Remove the cookies from the oven when they are just starting to brown around the edges, be careful not to over bake. Rest the cookies for 10 minutes on the baking pans, then remove each cookie to a cooling rack with a spatula.
Makes 30 cookies.
Switch it up:
Add dark or white chocolate (or both) chunks to the batter.
Try some raisins with the banana chips.
Sprinkle cinnamon sugar over the top of each cookie before baking.
Substitute Reese’s Pieces or peanut butter cups for the banana chips.
Gluten Free: substitute the all-purpose flour with oat flour.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
What do you get when you combine, rolled oats, sun-dried raisins, butterscotch chips, dark chocolate chips and cinnamon? You have everything but the kitchen sink oatmeal cookies. This recipe is a family favorite and one of our staple cookie recipes. Kitchen sink oatmeal cookies have stood the test of time and saw this family through growth spurts, swim meets, birthdays, snow days, fun days, and holidays.
I got this recipe about 19 years ago from a friend. Our children were in nursery school together and it was her turn to bring the school snack. I can still hear Jane’s friendly voice telling me about her cookies.
Me: “What are these cookies? They are delicious.”
Jane: “They are Kitchen Sink Cookies.”
Me: Perplexed and speechless as I tried to grasp the meaning behind naming cookies after a kitchen sink. Certainly, my kitchen sink was not an appetizing sight, especially after making cookies. Obviously, I was not to date with familiar expressions.
Jane: Seeing my befuddled expression rescues me from my confusion and with a joking smile on her face says, “They’re called Kitchen Sink Cookies because they have everything in them but the kitchen sink.”
Me: (LOL) “Oh yeah, I get it. Right.”
With that mystery solved, Jane gladly shared her recipe.
The real surprise inside these oatmeal cookies is the blast of buttery caramel from the butterscotch chips. Even though there is a decent amount of butter, the butterscotch makes everything stand out. Every bite is loaded with surprises. I believe there is no such thing as too many goodies mixed into cookie dough.
When I make these cookies, I feel like I am not just sharing cookies, but my family’s history as well. This oatmeal cookie recipe begins when my youngest son attended preschool and fills many spaces up to the present. Hopefully, there will be several opportunities to share these oatmeal cookies in the future. Every time I make these cookies, clear memories of each of my sons come to mind. It is one of the great things about homemade cookies. Not only do they bring joy, but they share a story of life well lived.
One memory I have, and it always gives me a laugh, is from Andrew’s college years. You would think nothing would outshine cute preschoolers eating cookies with their classmates, but imagine college varsity swimmers inhaling a bag of cookies after an exhausting swim meet. That is a sight to see. Think of Doctor Seuss characters with crazy spiked hair and large funnel-shaped mouths, sucking up everything in its path.
After giving Andrew two bags of Kitchen Sink Oatmeal Cookies to share with the team, I noticed everyone seemed restless. The whole team sat on the bleachers, supposedly listening to their coach go over the team’s accomplishments after a triumphant swim meet. However, all the swimmers discretely had their eye on the bags of cookies. Their facial expressions said, “Where’s the cookies?” while glancing back and forth from their coach to their teammates searching for the cookie trail.
I discovered Andrew was on a mission to hide the cookies from his best friend. A person who had no problem inhaling the double batch of cookies in one bite, especially after a swim meet. When I caught up with Andrew I saw a full bag of crumbles, not a full bag of homemade with love oatmeal cookies. I imagined this bag of cookies being tossed about and stuffed into backpacks just to keep them out of sight. Andrew did not mind because with his mission accomplished, that bag of cookie crumbles was all for him.
I really like cookies and for many years always had them in the house. Between myself, Joe, and three sons we easily went through more than one box of cookies a week. If there weren’t any cookies in our pantry, the boys would say there was no food in the house.
We are now better behaved. Several years ago I made a promise to myself, I would no longer buy cookies. If I wanted them, I would make them, or someone else in the family could. I made this promise to cut back on processed food and lose weight. It worked, and over the years I kept this promise 98% of the time. It is not as much of an inconvenience as I first thought.
There is a big difference in flavor and texture between homemade and store-bought cookies. If you are going to eat sweets, then you might as well eat the freshest and healthiest option you can.
Fortunately, when I make kitchen sink oatmeal cookies they satisfy everyone’s favorite cookie requirement. Joe and Andrew’s favorite cookie is oatmeal raisin. I always want some form of dark chocolate in my cookies, and Evan and Taylor are just happy to have them. Making one batch beats buying multiple boxes from the store every time.
Making cookies instead of buying them is an easy promise to keep. I discovered it is not a major production to do. Besides, cookies are timeless and every generation enjoys having fresh made cookies, as they bring out the child spirit in all of us.
Kitchen Sink Chewy Oatmeal Cookies
- 1 1/2 cups 223 g all-purpose flour
- 1 tsp 1 g baking soda
- 1 tsp 2 g cinnamon (or 1/2 tsp ground nutmeg)
- 1/2 tsp 1 g Kosher salt
- 1/2 lb / 2 sticks / 226 g butter, softened but still cool
- 1 cup 192 g firmly packed brown sugar
- 1/2 cup 109 g granulated sugar
- 2 large eggs
- 1 tsp 3 g pure vanilla extract
- 3 cups 253 g old fashioned rolled oats
- 1/2 heaping cup 85 g raisins
- 1/2 heaping cup 88 g Semi-sweet chocolate chips
- 1/2 heaping cup 88 g butterscotch chips
If you are cooking one cookie sheet at a time, arrange the oven rack in the center position in your oven. Preheat oven to 350F / 175C/ Gas Mark 4 and line 2 baking sheets with parchment paper. Set aside.
In a medium bowl add the flour, salt, baking soda, and cinnamon and stir with a wire whisk until evenly mixed. Set aside
In a bowl of a stand mixer, or handheld mixer, beat together on medium to medium-high speed, the butter, brown sugar and granulated sugar until soft and creamy, about 2-3 minutes.
Add the eggs and vanilla and beat until the eggs are thoroughly combined.
Add the flour mixture and mix on low speed to start just for the flour to get absorbed in the batter. Then turn the seep up to medium and mix until just combined. This does not take long so be careful not to overmix the dough.
Add the rolled oats and mix until just combined.
Remove the bowl from the mixer and stir in the raisins, chocolate chips, and butterscotch chips until evenly combined in the cookie dough.
Drop rounded tablespoons (1 oz / 32 g) of cookie dough on the cookie sheet, spaced about 2 inches (5 cm) apart.
Bake for 10 - 12 minutes or until the cookies are golden brown.
Cool on cookie sheet for 3 minutes, then move the cookies to cool on a cooling rack.
Store the cookies in an airtight container on the counter. Should stay fresh for a couple of days.
If you wish, spoon the cookie dough on a cookie sheet then cool in the refrigerator for at least 30 minutes. Then bake. They might take a minute or too longer to bake. The chilled dough makes the cookies a little lighter and fluffier then when you bake the dough beginning at room temperature.
If you are baking more than one rack at a time, arrange the oven racks in the upper thirds of your oven. Rotate the cookie sheets from top to bottom rack and front to back halfway between the total cooking time.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
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