Monthly Archives: February 2012

Peanut Butter Cookies

Here is the PB cookie recipe I was telling you about.  I haven’t tried it with your canola oil yet, but I’m sure that would be good!
2 C. Hard Red Winter Wheat flour
1 tsp. baking powder
3/4 tsp. salt
1 C. natural peanut butter (chunky or smooth)
1 C. maple syrup
1/3 C. olive oil
1 1/2 tsp. vanilla
Preheat oven to 350 degrees. Mix the dry ingredients together.  In a separate bowl, combine the wet ingredients (they should all be at room temperature). Pour the dry mix into the wet and stir until barely combined–still a bit dusty looking. Let sit for 5 minutes, give one more quick stir.
Drop by heaping tablespoons onto parchment-lined baking sheets. Press down gently with the back of a fork.  It’s a loose batter, so the criss-cross thing won’t work unless you have chilled the batter for an hour or so–I usually just press them flat without the criss-crosses, because I can’t wait that long!  The cookies spread, so make sure there is at least 2 inches between them.
Bake 10-11 minutes, don’t overbake or they will be dry.  They seem still kind of mushy when you take them out of the oven, but they firm up as they cool.
 –Kim Jastremski
Advertisements

Leave a comment

Filed under Uncategorized