With finals week just around the corner, the stress level of college students (including mine) is on the rise. Baking and cooking has always been a “de-stresser” for me and whenever I need to clear my head or take a break, I head for the kitchen. There is something that is just so soothing to me about baking. Maybe it’s because I can channel my energy into something that I actually want to do opposed to the papers I have to write. Due to the surplus of Oreo cookies I had in my apartment last night, I decided that I would bake something with Oreos in it. Looking in my cabinet, I saw that I had half a jar of peanut butter left. My reaction to the discovery of these two ingredients led me to become the matchmaker between Reduced Fat Jiff and Oreos. Corny line? Maybe. Hands down delectable result? You better believe it.
I started off with my own peanut butter cookie dough recipe which has less fat in it. I cut the butter in half (sorry, Paula) and also used half the amount of peanut butter. I use reduced fat peanut butter because I don’t like how oily peanut butter cookies can get with the regular kind. That’s just my experience though. You can use whatever kind of peanut butter you wish (crunchy peanut butter would also be divine) and it will work great with this recipe!
Since I had never tried making this cookie before, I decided to test it out on my friends. Jeff and Matt, my two neighbors, generously agreed to be my guinea pigs (let’s be serious, what college male wouldn’t want to be a cookie judge at 10 pm?). I baked the guys 10 cookies and between the two roommates both were gone in 30 minutes. So I guess they were alright
Peanut butter Oreo cookies
- 1/2 cup butter (1 stick)
- 1/2 cup reduced fat peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 18 Oreo cookies
Preheat oven to 375ºF. In a medium bowl, combine butter, peanut butter and sugars with a mixer. Add in the eggs, one at a time, until the mixture becomes fluffy.
In another bowl, mix flour, baking powder, baking soda and salt together. Gradually add spoonfuls of the flour mixture to the wet mixture until blended.
Take the Oreos and crush them up with your hands (you won’t want to use a food processor because it will grind them up into crumbs).
Add the crumbled up Oreos and stir with a wooden spoon.
Scoop 1 tablespoon of the dough onto a cookie sheet and place 2 inches apart from the other cookies.
Bake in the oven for 12 minutes and let them cool for 5 minutes.
Now watch them disappear