Recipe! Preheat oven to 375. Cream together 1/2 cup butter (or non-dairy alternative, I used Earth Balance), 1/2 cup packed brown sugar, and 1/3 cup white sugar until a little fluffy. Add to creamed butter/sugar mixture and blend: 1/2 cup peanut butter (crunchy gives a little extra texture), 1/2 teaspoon vanilla, 1 egg. Add 1 cup oat flour, 1/2 cup oats (not instant cook oats), 1/2 tsp baking soda, and 1/2 teaspoon baking powder.
Put scoops (about a tablespoon of dough, 1 inch ball) on pan, a couple inches apart, press down top with fork or meat tenderizer. If fork or meat tenderizer sticks to dough, just dip it in some sugar. Bake cookies 10 minutes, or until slightly golden around the edges. Let them sit on the pan to cool and they get nice and chewy without being overdone. Pairs well with a glass of milk or, even better, a nice sweet/peaty Whiskey- especially Westland Distillery’s Garryana.
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