PB Garlic Herb
2 cups rolled oats
1 Tablespoon Mint, finely chopped
1 Tablespoon Oregano, finely chopped
1/2 cup nonfat dry milk
1/2 teaspoon sea salt
2 Large eggs
1/2 cup water plus more if needed to make dough form
1 cup home - made Peanut Butter (Recipe Below)
2 cups Roasted Peanuts, unsalted
1/2 teaspoon salt, optional
1 Tablespoon sugar, optional
1/4 cup Roasted Garlic Olive Oil from Olive Oil Etcetera
Make the Peanut Butter by placing all of the ingredients in a food processor or a blender. Mix until smooth and combined.
Preheat the oven to 300F. Lightly grease a few baking sheets or use parchment paper instead of greasing the baking sheets. Mix together the rolled oats, herbs, dry milk, sea salt and eggs. Fold in the peanut butter and then add the water to form dough. Make drop cookies in the size of a teaspoon or roll out to cut shapes.
Bake for about 40 minutes or until crisp and golden in color. These treats stay good for about a week in an airtight container.