Yes, I realize that it has scarcely been a month since the holidays, ever a cookie fest. No matter. It is always a good time for cookies, especially ones that have noble aspects about them without sacrificing great taste.

Noble aspects, you ask? Indeed!

One recipe boasts reduced fat and sugar and the other is gluten free.

Ahhh.

You see, I have become involved in Cookie Trials!

Today’s foray into Cookie Trials brings us Easiest Peanut Butter (remarkable, with only 4 ingredients!) and Cranberry-Orange-Oatmeal (orange zest, sour cream and egg white distinguish this batch). As the batches of both came together quickly, with minimal effort, I thought I would share them with you. Two more cookie recipes for your culinary stockpile…

We’ll start with our 4-ingredient wonder, with a confession.

I love peanut butter, but I’ve never been crazy about peanut butter cookies. The ones I had have been either too dry and crumbly. Or too sweet. And not “pea-nutty” enough.

So, I was intrigued by the idea of a peanut butter cookie made without flour. Maybe flour has been the culprit in forming my distaste. Peanut butter, sugar, egg, and vanilla—that’s all that goes into this recipe. I could imagine the peanut taste really coming through. But, how would it bake up? Would it have a good cookie texture?

The verdict: These are very good peanut butter cookies. They are crisp and a little chewy and have a rich, roasted peanut flavor.

They baked up nicely, thickly. I could have made them smaller. I used an extra-crunchy peanut butter, which fills the dough with plenty of peanut bits. A creamy peanut butter would result in a lighter batter that might spread out a bit more as it bakes.

It should go without saying, but a peanut butter cookie is only as good as the peanut butter going into it. Be sure to use your favorite.

Next up is a “lightened” Cranberry-Orange-Oatmeal cookie, its recipe taken from Cooking Light’s Cranberry-Oatmeal Bars.

The ingredient list looks long, but likely you’ve got most of the items already in your pantry. I had to run out for some sour cream.

I was excited to try this recipe; the classic oatmeal cookie ranks high in my world. So a variation on the theme is generally welcome.

The lightly beaten egg white helps bind the batter, making it a softer cookie: more airy and delicate, like a macaroon.

Orange zest and juice, paired with the sour cream, really bring this cookie to life.

The recipe calls for quick oats, (which I had) but I think you could use the regular “old fashioned” rolled oats, and actually have better results–the oats being more defining, in both taste and texture.

Verdict: overall, a delicious cookie. I like that these can be made easily into a small size–another lighter aspect of the cookie.

Small but good bites are satisfying, especially in these starker, post-holiday times.

GLUTEN FREE PEANUT BUTTER COOKIES from Southern Living
1 cup peanut butter (your choice of creamy or crunchy)
1 cup sugar
1 large egg
1 teaspoon vanilla

Place all four ingredients into a large mixing bowl. Beat until the mixture is well-combined. Form into 1 inch balls and place on a parchment-lined baking sheet, one inch apart. Flatten the tops gently with the tines of a fork.

Bake on the center rack in a 325 degree preheated oven for 15 minutes. Allow to cool on a wire rack for 5–7 minutes before removing the cookies from the baking sheet.

Makes 20-24 cookies

CRANBERRY-ORANGE OATMEAL COOKIES adapted from Cooking Light
1 cup plus 2 tablespoons all purpose flour
1 cup oats
1 1/3 cups dried cranberries
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon orange zest
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons melted butter
3/4 cup sour cream
3 tablespoons orange juice
1 teaspoon vanilla
1 egg white, lightly beaten

Preheat the oven to 325 degrees. Line baking sheets with parchment.

In a large mixing bowl, combine the flour, oats, dried cranberries, both sugars, orange zest, salt, baking soda, and cinnamon.
Beat in the sour cream, melted butter, orange juice, vanilla, and egg white.

Scoop small rounds of dough, placing them onto the parchment lined baking sheet, each an inch apart.

Bake on the center rack for about 15 minutes. Allow to cool on a wire rack for 5 minutes before removing from baking sheet.

Makes 3 dozen cookies

1. Kitchen Belleicious Says:
   January 28th, 2014 at 10:08 am

   so many amazing recipes to chose from. I especially love the cranberry orange oatmeal cookies. Something I have never tried to do before! great idea

2. Denise | Chez Danisse Says:
   January 28th, 2014 at 1:16 pm

   I feel as you do about peanut butter cookies (not too dry, not too sweet), so I will definitely give these a try. Thanks, Nancy!

3. Barbara Says:
   January 28th, 2014 at 1:37 pm

   Projects like yours are always fun, Nancy. Surprised at the pb cookies, they look pretty good. Don’t know if I’d ever give up making my old friend Ann’s recipe though…from back in the 50’s.
   The oatmeal cookies look even better! I like the cranberries and orange in there instead of the old raisin standby.

4. KgReciPes Says:
   January 29th, 2014 at 6:41 am

   I love all your recipes nancy. keep it up. :)

5. Teresa, foodonfifth Says:
   January 29th, 2014 at 7:28 am

   Just what we need to sooth our winter tested souls! A delicious small bite size cookie that allows you to have more than one “guilt free”! My favorite cookie is a peanut butter cookie of which I have had a few excellent ones and many not so excellent ones, but these look just right so I shall try this easier-than-anything recipe you have shared. Yum.

6. Adri Says:
   January 29th, 2014 at 11:08 am

   It’s always time for cookies! The peanut butter cookies sound intriguing. I am not involved or in any way knowledgeable about gluten-free, so I have nothing to compare result-wise. I guess I will have to try them for myself! It sounds like you will be busy with your oven capers. Best of luck with the trials. Isn’t it something when you work on a recipe just how many ways you can actually tweak it?

   And I must say that that plate you have is absolutely gorgeous. As in, “I covet that plate gorgeous.”

7. fluffy Says:
   January 29th, 2014 at 12:00 pm

   if they are gluten free, how come my glutes are so big ?

8. Joyti Says:
   January 29th, 2014 at 1:02 pm

   I’ve been looking for the perfect oatmeal cookie – your sound great. And the peanut butter ones look great too :)

9. Kath Says:
   January 30th, 2014 at 3:59 am

   Ooh lovely, I do like a peanut butter cookie and I have been thinking about oatmeal biscuits a lot the last few days. You must have known.

10. Beth Says:
    February 2nd, 2014 at 4:57 pm

    The cranberry-orange cookies sound terrific. And I’m embarrassed to admit that I read the other recipe as “glutton-free” cookies. Apparently I’m thinking of my own eating habits.

11. Jayne Says:
    February 4th, 2014 at 7:24 am

    I can’t wait to try the gluten free peanut butter cookie
    I bet it is delicious!

12. Rach Says:
    February 4th, 2014 at 2:12 pm

    cranberry orange, oatmeal cookie please, two actually, with you in your kitchen drinking tea, before we move on to wine. In deep and can’t believe I will ever do this. I feel so out of touch, as usual, let me know dates and details of book. lots of love R

13. Juliana Says:
    February 4th, 2014 at 5:44 pm

    Oh Nancy, I so wish I would be there to be your cookie taster…since you are in the mood for cookie trials ;-)
    Both look great Nancy…have a lovely week :D

14. heather Says:
    February 12th, 2014 at 10:36 am

    I can’t wait to try these, they look delicious!

15. chamomile Says:
    February 21st, 2014 at 5:44 am

    mmmmm. delicious. great recipes.