Once upon a time, I liked cookies. Doesn’t every child? I loved my mother’s chocolate chip cookies (why was the rest of the world incapable of making decent chocolate chip cookies??), the white chocolate chip macadamia cookies from Subway, big puffy snickerdoodles, fork-pressed peanut butter cookies, frosted sugar cookies, aaaaaaaaaaaaaaaaaaand the incredible peanut butter blossom.
Now, I must rant that I’ve never understood why people are so incessant about this being a “holiday cookie.” What the heck does a peanut butter cookie with a chocolate Kiss have to do with the holidays? Nothing.
Anyway, the years of my cookie love have long passed (they’re just way too sweet). However, when I’m making an oatmeal version and I have complete control of the ingredients, it’s a different story. 🙂
This recipe is the same as my Peanut Butter Cookie Baked Oatmeal, but with chocolate on top. There are no vegan Kisses, so I just piled on some chocolate chips into a Kiss shape, but then they all melted down into a puddle anyway. 🙁 Whatever, it’s the taste that matters…and my roommate confirmed that the taste was excellent!
What you'll need:
- 1/2 cup regular rolled oats
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1/3 cup milk of choice
- 2 tbsp peanut butter
- 1/4 tsp vanilla extract
- scant 1/8 tsp molasses
- 1 tsp (or up to 1 tbsp) maple syrup
How to make it:
- Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
- In a small bowl, mix oats, baking powder and soda, and salt until combined.
- In a medium-sized bowl, mix together peanut butter, almond milk, vanilla extract, molasses, and maple syrup.
- Add dry ingredients to mix ingredients and stir until combined.
- If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now. (I actually sliced in a banana for nutritional value and had no regrets!)
- Pour into the prepared ramekin. Top with a chocolate candy (like a Kiss or square of dark chocolate). Bake for 20-25 minutes.