Sunday, June 20, 2010
Peanut Butter Cookies
First of all - Happy Father's Day Dad! I wish I was there with you today! I love you!
For Father's Day I made Rominal some peanut butter cookies. A long time ago he had said that he liked peanut butter cookies, but he doesn't remember saying that.
Oh well, he got peanut butter cookies today.
These cookies turned out really well, despite me changing them up a bit. I got the original recipe here.
Here's the recipe and I wrote in the changes I made as well.
1 1/2 cups unbleached all-purpose flour
1/3 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup crunchy peanut butter (I only had reduced fat, smooth peanut butter and they still turned out really good. However, I do think regular crunchy peanut butter would be better.)
1 cup packed brown sugar
1/2 cup unsalted butter
1/4 cup honey
1 teaspoon vanilla extract
5 (1 ounce) squares semisweet chocolate (Rominal is a plain kind of guy. He likes plain vanilla or plain chocolate ice cream, nothing fun like candy or nuts added. So, needless to say, he did not want chocolate chips in his peanut butter cookies. I pointed out that chocolate and peanut butter go together so well, for example take Reese's Peanut Butter Cups. And he pointed out that the old Reese's Peanut Butter Cup commercials (you know the one - where the one guy was walking with a chocolate bar and another guy was walking with a jar of peanut butter and they accidentally bump into each other) was always shown as a mistake. He feels that this is proof that chocolate and peanut butter should not co-exist. Since it is Father's Day and I was making these cookies for him, I obliged. But only this one time.)
1.Mix flour, oats, baking soda, and salt in medium bowl.
2.Using an electric mixer, beat peanut butter, brown sugar, butter, honey, egg, and vanilla in large bowl until well blended. Stir dry ingredients into the peanut butter mixture in 2 additions. Stir in chopped chocolate.
3.Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
4.Preheat oven to 350 degrees F (175 degrees C). Butter 2 heavy large baking sheets.
5.With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4 inch diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart.
6.Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. (My cooking time was only 11 minutes, and possibly even less.) Cool cookies on baking sheets for 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)
Happy Father's Day to all of the Dad's out there!