Amish Cookie Oats. By Bob’s Red Mill
Contributed by: Shelly Bevington-Fisher
It could be a cookie. It could be a bar. It could be breakfast. Or dessert. You choose! This recipe was not tested by Bob’s Red Mill. Gluten Free, Soy Free.
- 1/4 cup Unsalted Butter, softened
- 3/4 cup Extra Crunchy Peanut Butter
- 1 large Egg
- 1/2 cup Sugar
- 1/4 cup Brown Sugar
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 3/4 tsp Sea Salt
- 1/2 cup Milk
- 1-1/2 cups Gluten Free Quick Rolled Oats
- 1/2 cup Raisins
- Warm Milk to serve
- Brown Sugar to serve
Preheat oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
In a medium mixing bowl with mixer, combine butter and peanut butter. Mix in egg, sugar, brown sugar, vanilla, baking powder, salt and milk. Stir in oatmeal and raisins.
Spread batter evenly in prepared pan and bake for 25 – 30 minutes until golden brown. Remove from oven and let rest 5 minutes.
Cut into 6 or 12 squares, place serving in bowl, serve with warm milk and additional brown sugar if desired.
Serves 6 – 12.
Thanks to Bob’s Red Mill.