Saturday, 26 April 2008
Peanut Butter Cookies Loaded for Bear
It's a party in a cookie, which made me think it was a good entry for The Great Peanut Butter Exhibition cookie contest. Every bite brings a slightly different balance of flavours - all them yummy. We usually just refer to them as "Everything Cookies" around here, and they are guaranteed to vanish like snowballs in July.
Edited to add: 2nd place! Allright!
30 minutes - 10 minutes prep time
1 cup chopped peanuts
1/2 cup shredded coconut
1/2 cup dried cranberries or raisins
1 cup semi-sweet chocolate chips
1/4 cup finely chopped preserved ginger
1/2 cup unsalted butter, softened
2/3 cup peanut butter
3/4 cup Sucanat or dark brown sugar
1 extra-large egg
1 teaspoon vanilla
1 cup soft unbleached or soft whole wheat flour
1/2 teaspoon baking soda
1 teaspoon salt*
Preheat the oven to 375°F. Line 2 cookie trays with parchment paper. Measure out the first 5 ingredients and set them aside.
Cream the butter and beat in the peanut butter. Beat in the Sucanat, the egg and the vanilla. Mix the baking soda and salt* into the flour. Mix the flour into the peanut butter mixture to form a smooth dough.
Mix the first 5 ingredients into the cookie dough. Scoop the dough out with a 1" disher or other small scoop and arrange the cookies thus formed on the prepared cookie trays. Give them room, but they won't spread extravagantly. Flatten the cookies slightly. Bake them for 9 to 11 minutes, until lightly browned. Let them cool for at least 5 minutes on the tray before attempting to remove them to finish cooling.
*The peanut butter I used was so purely peanut that it didn't even contain salt; neither were my peanuts or butter salted. Consequently, I added a teaspoon of salt and it was right. However, if you are using salted products, you may need to adjust the quantity of salt downwards, considerably.