A Peek Inside Teebs Kitchen: Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies

Tonight, by high demand from my dad, I made the Grilled Pizza recipe, but this time vegan. I was out of basil so I used cilantro instead. I omitted the cheese and topped the pizza with fresh thyme and mint. It was very yummy. I was craving a fresh salad so I served a romaine and mango salad with mango balsamic dressing along with the pizza. For dessert I tried a recipe from Isa Chandra Moskowitz's cookbook. The cookies turned out perfect. Crunchy edges, chewy center, oaty and satisfying. I used creamy peanut butter instead of crunchy though. I will definitely make them again. They were very easy and quick to make!

A cold glass of iced tea is fabulous with a fresh out-of-the-oven cookie!

Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies

2 C. flour

2 C. Oats

2 t. baking powder

1 t. salt

3/4 C. canola oil

3/4 C. natural peanut butter

1 C. granulated sugar

1 C. brown sugar

1/2 C. soy milk

2 t. vanilla extract

Preheat oven 350. Lightly grease cookie sheet. In a bowl, mix flour, oats, baking powder and salt. In a large bowl, mix oil, peanut butter, sugars, soy milk, and vanilla extract. Add the dry to the wet and mix. The dough will be very firm and moist.

To make Large, perfectly round cookies, pack 1/3 measuring cup with dough, pop out, and roll into a ball. Flatten with the bottom of glass or your hand into a 1/2" thickness. Leave enough room in between cookies because these babies get BIG! Bake 12-14 minutes until edges are lightly browned. Allow about 10 minutes for cookies to cool before removing from cookie sheet. You can also make normal sized cookies if you'd like. I use a small ice cream scoop with a spring. It's so easy to use! Bake the smaller cookies 8-10 minutes.