I love peanuts. I love a good peanut butter. I like the natural peanut butters, and let’s face it, peanut butter cookies are awesome. Too bad peanuts have so many calories.
The peanut or groundnut is a species in the legume or “bean” family. The peanut was probably first domesticated and cultivated in the valleys of Paraguay. It is an annual herbaceous plant growing 30 to 50 cm tall.
1 cup of peanuts = 828 calories! Ouch!!!
Peanuts have more protein, niacin, folate and phytosterols than any nut.
Peanuts and peanut butter contain over 30 essential nutrients and phytonutrients.
Peanuts are naturally cholesterol-free.
Rumor says that there’s enough mental stimulation in one peanut to produce 30 minutes of serious thinking. That may or may not be true, but peanuts are a good source of protein and the B vitamins, nutrients that help prevent “brain fatigue”
Peanut oil is valued as premium cooking oil by cooks and chefs worldwide. Tasteless and odorless, peanut oil doesn’t transfer food flavors, has a very high smoke point (440 to 470† F.) and is high in the desirable mono-unsaturated fatty acids.
Specially processed defatted peanuts may be ground into a flour for use in making high protein foods and beverages-, may be granulated and added to breakfast or diet bars to raise the protein levels; or may be flavored to taste like other foods.
One of the many great advantages of peanuts and peanut butter is long shelf life. If held at average ambient temperature without great change in heat or humidity, peanuts and peanut butter can be safely stored for several months.
Peanuts contain no cholesterol. Recent studies show that the combination of monounsaturates and polyunsaturates such as are found in peanuts may be helpful in reducing cholesterol levels in the body.
Flourless Peanut Butter Oatmeal Cookies – Courtesy Sally’s Baking Addiction
2/3 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 large egg
1 cup peanut butter at room temperature or cold
6 Tablespoons light brown sugar
1/2 cup semi-sweet or dark chocolate chips
In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you’ll have to use some arm muscles. Fold in the chocolate chips.
Chill the cookie dough for 30 minutes.
Preheat oven to 350F degrees. Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches – 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten as pictured in this recipe. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.
Bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that’s ok. For crispy cookies, bake for up to 12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!
Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long! Cookies freeze well, up to 3 months.