Sunday, 29 September 2013

Peanut Butter Cookies

I have been in a time of transition and coming back to the things I love has centered me. Everything changes constantly, and I am learning to be groundless, comfortable with the unknown. One thing I do know is how to bake cookies. It must be an inherited trait because my little sister baked cookies last night as well, in tandem with me without knowing it, and she is across the country. She and I quite obviously take after mom and her love of baking. It would be interesting to see if mom baked some cookies yesterday, too.

This recipe is straight from the Joy of Cooking. I used natural crunchy peanut butter instead of processed pb (like Kraft) but it all worked out in the end. I like crunchy peanut butter because it lends to a subtle texture in the cookie. My friend Dave, who's a chef, pointed that out. I think he nailed the reason why crunchy is better in my books. One other note: last time I made these cookies for my buddy Dan, I used coconut oil instead of butter and I found the consistency was off, they were too crumbly. This time around I stuck to butter because it works. I also made some chocolate chip cookies for my buddy with coconut oil and it didn't quite work either. I think coconut oil is good for some things, just not cookies.

I am off gluten and other things at the moment, and baking for friends is a nice practice. I like giving baked goods as gifts. If you are my friend, one day you may come by the gift of food from me. You are warned! 

You'll need:
  • 1 1/2 cups flour
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup peanut butter (I used natural crunchy)
  • 1/2 tsp vanilla extract
To do:
  • pre heat the oven to 375 degrees
  • beat the butter and sugar together until creamy
  • add the egg, the peanut butter and vanilla and mix well
  • sift the flour, baking powder and salt and add to the batter
  • mix altogether
  • roll the dough into small balls 
  • place on a greased baking sheet 
  • press cookies down with a fork in two directions (dip the fork in water so it doesn't stick)
  • bake for about 10 to 12 minutes golden brown
  • remove and cool on a cooling rack
This recipe makes about 2 1/2 dozen cookies.

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