The trick is to refrigerate the dough, so mix the ingredients ahead of time.


  • 1 cup peanut butter
  • 1/4 cup (half a stick) butter
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup white sugar
  • 1/2 cup white flour
  • 1 cup oat flour (oatmeal ground into powder in a blender)
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Mix the butter, eggs, vanilla, and brown sugar. In a separate bowl mix flour, white sugar, baking soda, oat flour, and salt. Slowly mix the dry into the wet ingredients.

The trick to these cookies is to refrigerate the dough. After mixing the dough, chill it in the refrigerator for about 10 minutes or more, then take it out and form the dough into balls and chill them some more in the freezer. Then when I'm ready to make cookies I put them on a greased pan and give them the classic four parallel fork marks that help warn people with peanut allergies to stay away.

Bake at 325 degrees. Usually 10-15 minutes will do. Pull them out and let them cool a little before trying to move them to a plate.