As Peanut Butter Cookies go, these are as ‘good’ as they get. All the ingredients are organic; the white whole wheat flour, raw and brown sugar, butter, and local cage-free eggs. They provide both reduced guilt AND guilty pleasure.
Today’s batch is boxed and delivered to the ‘Occupy Flint’ camp, that it is located in a nearly deserted downtown on a cold Saturday afternoon. The temperatures have plunged and the wind rattles the windows of my Ivory Tower.
Its time to look for those large ‘air pots’ from my catering days. Hot chocolate or chai will be a great addition to the protester’s menu.
Peanut Butter Cookies
Makes about 14 large cookies
Cook’s notes: You will need a scale and an ice cream scoop for this recipe.
Note: I use an Update International DP-12 green handle 3-1/3 ounce Ice Cream Disher.
Line a baking sheet with parchment paper or a Silpat baking mat.
12.5 ounces White Whole Wheat Flour or Whole Wheat Pastry Flour
½ teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Salt
2 sticks (8 ounces) Unsalted Butter, softened
1 cup Creamy Peanut Butter
¾ cup Sugar
¾ cup Brown Sugar
2 large Eggs
½ tablespoon (or 1½ teaspoons) Vanilla
1 cup Roasted and Salted Peanuts, finely chopped
Combine the flour, soda, baking powder, and salt, set aside.
Beat together the butter, peanut butter, and both sugars, until pale and creamy. Add the eggs and vanilla.
Slowly add the dry ingredients to form a dough.
Fold in the chopped peanuts.
Chill the dough in the refrigerator for one hour.
Preheat the oven to 350-degrees.
Place scoop (3 1/3 ounce) of cookie dough, 2 inches apart, on a parchment lined baking sheet.
Flatten the balls of dough with a large floured fork in two directions.
Bake the cookies about 17 minutes or until the edges begin to brown. Rotate the pan halfway through the baking.
Cool the cookies in the pan for 10 minutes before transferring them to a cooling rack.