Here are some quick and easy cookies that fill that peanut craving and are pretty darn healthy as they are mostly honey sweetened, with just a touch of sugar. I made these mostly because I had leftover Planter’s Honey Roasted Peanuts (yeah, I know, how does one have “leftover peanuts”, but I wanted to finish up a jar to make room in the pantry. Turned out nice with a balance of sweet and salty.
1 cup peanut butter
1 cup honey
1/4 cup granulated sugar
1/2 cup (1 stick) butter, softened to room temperature
2 tablespoons milk
2 teaspoons vanilla
3 cups old fashioned oats
1 3/4 cups flour
1 teaspoon baking soda
1 1/2 honey roast peanuts, coarsely chopped
1 egg, beaten
Preheat oven to 375F. Prepare cookie sheets with silpat or parchment paper.
In the work bowl of your stand mixer fitted with the paddle attachment, cream together peanut butter, honey, sugar and butter. Add egg, milk and vanilla; mix well. Add oats, flour and baking soda; mix well. Finally stir in the peanuts.
Drop dough by rounded tablespoonfuls onto prepared cookie sheets. Bake 12-15 minutes or until light golden brown. Remove to wire racks and cool completely.