Perfectly crunchy on the outside and soft in the middle, I found these cookies also wonderful when overcooked and crunchy all the way through (I may have forgotten to turn the oven timer on... however I really liked the browned cookies. My family enjoyed them more of a light golden though.)
Adapted from Martha Stewart Living
1 1/2 cups creamy peanut butter
1 cup light brown sugar
1/4 cup butter, softened (I used Earth Balance butter alternative)
1 egg
1 cup all-purpose flour
1/3 cup oat flour
1 tsp baking powder
Granulated sugar
Preheat oven to 350ºF.
In a large bowl beat together the peanut butter, sugar and butter until smooth. Add the egg, and mix again until combined.
Pinch dough into generous 1 Tablespoon amounts and place onto a prepared baking sheet (either sprayed with cooking spray or lined with parchment or silicone mat).
Pour about 1/4 cup of sugar into a shallow dish. Dip a fork into the sugar, then press into the cookies, then again forming a criss cross pattern. Flatten to about a 1/2-inch thickness.
Place into the oven and bake about 15 minutes. Check a minute or two before as cookies will cook faster if they are flatter. On the other hand, they make take a few more minutes if they are thicker. Bake until cookies are lightly golden.
Remove from oven and cool on a wire rack.
