Sometimes when you start on a recipe you just know it's going to be good. This is one of those recipes. However, what you never know is just how good. In the case of these cookies, absolutely, positively fantastic.

Now, my problem with most cookie recipes is really just MY problem. Nowadays, I rarely plan what to bake most weekends and typically rely on a last minute decision brought on by a fit of inspiration (*cough* desperation *cough*). So by the time I decide on cookies I don't have the softened butter required for most recipes. Which is just one of the things that makes this recipe so great. It relies on oil. And even better, you don't need a mixer. How awesome is that? Pretty awesome, let me tell you. This means that these cookies are exceptionally easy and quick to make. In fact, you should probably be baking them right now.

I did end up making quite a few changes to the original recipe, though all minor. I increased the peanut butter (it's a peanut butter cookie after all), as well as decreased the sugar; not only to make the cookies a tad less sweet, but also to balance the sugar in the peanut butter. I used only one of the two potential add-ins, deciding on peanuts; and substituted the second add-in for some more oats (it's an oatmeal cookie after all :)). I also removed the cinnamon because I wasn't too keen on tasting cinnamon in my peanut butter (though that might just be my prejudice). I halved the vanilla for two reasons; first, I was using Mexican, which is much stronger; and second, a tablespoon just seemed like a lot. And finally, because there are only a finite number of ingredients, I swapped out the whole wheat pastry flour for all-purpose, entirely because I didn't have any. Whew, I think I'm sweating.

Now that all that ugliness is out of the way, let's get to the important part, namely this: These cookies are sen-sa-tion-al. Look at the bold font and all those hyphens, that's how you know they're good. The cookies are crispy and light, with just a tad bit of chew in the centre. Even though there's no butter they seem to have that buttery texture. Oh and they taste fantastic too. Light peanut butter flavour, not too sweet, and you get a little hit of salt with each bite. Every so often you will bite down on a peanut, which serves only to reenforce the peanut butter flavour; but this doesn't happen often enough to become overwhelming. Everything balances so wonderfully. I'm also quite happy that I didn't add any chocolate. To me, it would have overpowered the other flavours, marring this balance.

I did end up with a lot of cookies though, many more than I expected. About six dozen. Six dozen crispy, delicious, so hard to resist so maybe I'll just eat one more cookies. And because they're so good and I had so many, I knew I needed to give some away. I brought some to a friend for her birthday, as well as handful for another friend; and as my first neighbourly gesture ever, a bunch went to the couple next door. This left my family and I with a little under three dozen cookies, a good amount, yet they lasted less than twenty-four hours. Shamefully delicious :).

These might be my new favourite cookies. I'm not exactly sure what my old favourites are, but they might now be replaced. There's nothing not to love about these cookies. They have terrific texture and flavour, they're peanut butter, they're oatmeal, they're oatmeal peanut butter, AND they're super easy and quick to make (did I mention the peanut butter and oatmeal thing?). If you have read this far you have done yourself a serious injustice. That time could have been spent preheating ovens and preparing ingredients. Instead you have subjected yourself to my mindless drivel. Don't get me wrong, I appreciate it; but at this point, you have to admit that I'm right :).

~Adam

Psst... if you really have read this far I really do appreciate it. Now go bake some cookies! :)

Crispy Oatmeal Peanut Butter Cookies

Adapted from Cookie Madness

Yields approx. 6 dozen 2 inch cookies (using small cookie scoop)

2 1/3 cups old fashioned oats
1 cup all-purpose flour (130g)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup regular smooth peanut butter (240g)
3/4 cup canola oil (or any neutral vegetable oil)
3/4 cup packed golden yellow/light brown sugar (165g)
1/2 cup sugar (100g)
2 large eggs
1/2 tbsp vanilla
2/3 cup roughly chopped peanuts

Preheat oven to 375F and have ready ungreased cookie sheets.

In a large bowl whisk together peanut butter and oil until completely combined and smooth.

Add both sugars and whisk until completely combined.

Add baking powder, baking soda, and salt and whisk until completely combined.

Add eggs one at a time, beating until incorporated.

With a spoon or rubber spatula, stir in flour, followed by the oats.

Fold in peanuts.

Drop by rounded teaspoonfuls (or small cookie scoop) and bake for 8 to 10 minutes (I found a full 10 minutes gave the best crispness) or until cookies are golden.

Allow to cool on cookie sheet for 2 minutes before moving to rack to cool completely.