As a huge fan of peanut butter, I have long felt that something was lacking from your basic peanut butter cookie. The flavor just wasn’t there and the calories certainly weren’t worth it.
Recently, I set out to right the wrongs that I suspected had kept the peanut butter cookies of my past from achieving their true potential. Topping the list, of course, was the junk, hydrogenated vegetable oil peanut butter that we used to think was normal.
My current favorite brand is Laura Scudder’s All Natural Nutty, and that’s where I started. I also substituted raw, turbinado sugar for white sugar, which created a dimension of crunch, due to the over-sized sugar crystals. Lastly, as far as ingredients, cinnamon.
Another goal was not to skimp on size. If this cookie was to achieve it’s desired aim, it was essential that it could be savored beyond a bite or two.
Turns out, great peanut butter proved the basis for a great peanut butter cookie. Mission accomplished and the status of peanut butter cookies has been elevated to a very high place around here.
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar
- 1 cup raw, turbinado sugar
- 2 eggs
- 1 1/2 cups natural, nutty peanut butter (preferably Laura Scudder’s)
- 2 1/2 cups white, whole wheat flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- Preheat oven to 350.
- Beat together softened butter and sugars for two minutes at a high-speed until creamy. Add in eggs, one at a time and continue beating. Combine peanut butter and beat until thoroughly blended.
- Sift together flour, baking soda and cinnamon.
- Combine dry ingredients to wet ingredients and stir until just blended,
- Drop by rounded, heaping tablespoons onto an ungreased cookie sheet. Cross hatch with a fork to flatten cookies to desired width.
- Bake for 12 minutes.
Yields 3 dozen cookies.