Cookies are so versatile. Just think, you can eat them for breakfast (Breakfast Cookies), (Anytime Breakfast Cookies), tea in the afternoon (Pistachio Cookies), (Sugar Cookies), snack any time of day (Ricotta Limoncello Cookies), and of course dessert after dinner, (Ginger Molasses Cookies), (Italian Wedding Cookies).
These delicious cookies are a snap to make and are gluten-free if made with gluten-free oats. Bonus!
I remember when my Aunt Ann would make cookies for our family’s Easter celebration every year. It was a big group of Italian family members who attended this Easter event. People would be packed into the house and backyard for this once a year feast. My uncle would roast a lamb in the backyard to feed the crowd.
Aunt Ann and her mother would bake for days and end up with a huge amount of cookies with no less than 10 varieties. They must have made thousands because we ate a lot of them after dinner AND everyone took home a shoebox full of cookies. I remember the excitement of getting to help pick out which cookies our family took home. I looked forward to that gathering almost more than Christmas.
So I have to credit my Aunt Ann for my love of cookies. Here I am decades later still loving cookies and baking them as often as I can. Although the cookies in today’s post are simple to make and not as elaborate as those my aunt would bake, they are still winners in my book. In fact, the simplicity of these cookies puts them near the top of the favorites list.
Peanut butter and oats are the primary ingredients and mix together quickly. If you don’t like peanut butter, substitute almond butter or hazelnut.
Cookies do not spread out a lot when baking.
These cookies are lighter than traditional peanut butter cookies. Great as a stand-alone cookie for munching or pairs nicely with a vanilla ice cream or fruit.
Happy Easter or Passover or whatever Spring holiday you celebrate – enjoy it with a few cookies!