My family and I have been extraordinarily lucky to have come upon two potters who make very beautiful, simple, shino pottery north of Minneapolis. I have been looking for dinner plates with shino glaze for the thirty years that I have been collecting pottery. We’ve visited the pottery a few times and now, my daughters and I all have dinner plates, dessert plates and bowls in our cupboards made by this wonderful couple.
When I travel up from Massachusetts to visit my daughter and her family, we sometimes make the drive up to the pottery to add a few pieces to our collections. The last time we visited, J. had made delicate cookies set out on a plate, offered fresh milk to Josie, the little one, and gave us mugs of freshly brewed coffee. I asked her for the cookie recipe and got it in my head this afternoon to try it out. I made HALF a batch and provide photos here to make your mouth water. . .
Oatmeal Peanut Butter Cookies:
Preheat oven to 350 degrees, butter a cookie sheet
Cream together: 1 c. turbinado or white sugar, 1 c. light brown sugar, 1 cup (2 sticks) unsalted butter
Add: 1 egg + 1 egg white, beaten (I only mixed the eggs together, did not whip the egg whites); 1 cup peanut butter (I used Skippy extra crunchy); 1 tsp. vanilla; 2 tsp. baking soda; pinch of sea salt. Blend well.
Add 5-6 cups of oatmeal (for half recipe, I used 2.5 cups of Red Mill whole oatmeal); blend well. batter will be firm.
Bake for 10-12 minutes so that cookies are golden brown. Let rest on cookie sheet until cool and firm and lift gently with a spatula.
What a nice treat on a cool, September afternoon!