While reading the “What’s for Dinner” diary last night posted by esquimaux, I realized the list of awesome cookie recipes is lacking an entry for Peanut Butter Cookies. I’d put my wife’s peanut butter cookies up against any others as the best around. (My cookie bona fides are solid. Cookie was the first word I spoke.)
Here’s the basic recipe, with quantities in volume and grams.
Worlds Finest Peanut Butter Cookies
Ingredients
1 cup/227 grams coconut oil or unsalted butter (Coconut oil adds a richness butter does not.)
1 cup/260 grams crunchy peanut butter (If you can get it, Adams Old Fashioned Peanut Butter is highly recommended.)
1 cup/214 grams white sugar (Organic cane sugar is worth the difference in price, imho.)
1 cup packed/214 grams brown sugar
2 eggs
½ teaspoon vanilla
2.5 cups/383 grams all-purpose flour (We use Bob’s Red Mill Gluten-Free 1:1 flour.)
1 teaspoon baking powder
½ teaspoon salt
1½ teaspoon baking soda
Directions
Cream coconut oil/butter, peanut butter, the sugars and vanilla together, beat in the eggs.
In a separate bowl, sift the flour, baking powder and soda, and the salt. Stir this into the wet ingredients already mixed together. Chill the dough in the fridge for one hour.
Roll dough into one inch balls, and 3-4 inches apart on baking sheets. Flatten the balls with a fork, making a criss-cross pattern.
Bake in a pre-heated 375 degree (F) oven for about ten minutes. (Until cookies begin to brown.)
Notes
These have also been made successfully in our GoSunTM Sport Solar Oven. (Hmm, and it’s a sunny day!)
Another variation to reduce the fat is substitute applesauce for some of the oil (25% seems to work good). You will sacrifice a little richness, but they are still great.
Using a scale instead of measuring cups is easier for some ingredients, and saves on dirty dishes. Kitchen scales don’t have enough precision for small amounts of dry ingredients, so use your spoons there.
If you like peanut butter cookies, give this recipe a try, and let me know what you think!