I haven't made any cookies with it, but a few weeks after that I found this muffin recipe at Jenny's site. It sounded good to me but I wanted to do something different. Hmmm...so instead to making muffins, I cooked this in two 8X8 pans and cut them out with my tulip cookie cutter. They turned out cute and VERY tasty! They are nice and moist without being mushy.
They are the perfect summer muffins because of the berries...which are pretty inexpensive (at least in MS) right now. Jenny put a glaze on hers, which I know would be delicious...what isn't good with a glaze!? 
Peanut Butter and Berry Flowers adapted from Picky Palate1/2 Cup white whole wheat flour
1/2 Cup all purpose flour
1/2 Cup oatmeal
1/4 Cup granulated sugar
1/4 Cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 mashed banana
1/2 Cup peanut butter
1 Cup buttermilk
2 Tablespoons melted butter
6 oz berries - I used blackberries and strawberries (be careful with strawberries because they will add extra moisture)
Glaze (optional)
1 1/2 Cups powdered sugar
3-4 Tablespoons heavy cream
Preheat oven to 350 degrees F. Place both flours, oatmeal, sugars, baking powder, baking soda and salt into a large bowl. In a separate bowl mix the banana, peanut butter, buttermilk and butter until smooth. Add dry ingredients into wet ingredients until just combined. Slowly stir in berries. Spoon batter into greased 8X8 pans (2) or muffin tins. Bake for 20-25 minutes or until toothpick comes out clean from center (be sure to check...I'm unsure of the actual time I cooked these). Let cool completely. Remove from pans and use whatever cookie cutter you want to use (or just cut into squares) to cut into individual pieces. If making glaze, whisk powdered sugar and heavy cream until smooth. Dip each piece into glaze and let dry.
