Wednesday, June 08, 2011

Whole Wheat Peanut Butter Cookies














Source: Cooking.com










Recipe

























Active Time: 15 Minutes
Total Time: 40 Minutes
Yield: Makes 18





If you like slightly soft and chewy peanut butter cookies (as opposed to crisp and crunchy ones), then this is the recipe for you. These cookies have a rich peanut flavor which is accented by a dash of molasses.



RECIPE INGREDIENTS



1 cup whole-wheat flour



1/3 cup old-fashioned oats (do not use instant or quick oats)



1 teaspoon baking soda



1 cup extra crunchy peanut butter



3/4 cup (packed ) dark brown sugar



1/3 cup granulated sugar



5 tablespoons unsalted butter, room temperature



1 large egg



1 teaspoon dark robust-flavored molasses (do not use blackstrap)



1 teaspoon vanilla extract



1/2 cup honey roasted peanuts


















DIRECTIONS




Preheat oven to 350 degrees F.

Butter 2 large (16-by-14-inch) nonstick baking sheets.






Mix first 3 ingredients in small bowl. Using electric mixer, beat peanut butter, both sugars, butter, egg, molasses and vanilla in large bowl until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Mix in peanuts.






Using about 3 tablespoons dough for each, drop 9 mounds of dough on each sheet, spacing evenly apart. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until golden brown, about 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature).






OPTIONS: •Mix 1 cup of butterscotch, semisweet, milk or white chocolate chips into dough.
•Mix 1 cup of small chunks of butterfinger or pay day candy bars into dough.

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