Brown Sugar,
Whole Wheat Flour, and
Peanut Butter...
Whole Wheat Flour, and
Peanut Butter...
you wouldn't think they would make such a moist, hearty cookie,
but they do!
but they do!
While I am not much of a Peanut Butter girl, my children and hubby really like it alot and so I try to add a little bit of Peanut Butter to our month...usually"Energy Balls", "Apple Butterflies", or "Monster Mouths",
but sometimes they get lucky and I make
Peanut Butter Cookies.
I came across this recipe our first year of marriage and I try and make this a few times each year. I probably would never make it if I didn't have a home full of Peanut Butter lovers.
Peanut Butter Cookies are something that can go from good to crumbly in a matter of seconds when baking them and you would think that adding in whole wheat flour instead of unbleached white flour would make them crumbly.
However, the whole wheat flour and brown sugar make them
hearty and amazingly soft and chewy.
SO YUMMY!
Basic Food Storage items
make yummy treats once again!
(yes, I do consider butter a "food storage" item
as we have quite a bit of this stored in our freezer)
1 cup brown sugar
1/2 cup REAL butter
1 egg
1/2 cup peanut butter
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups whole wheat flour
(or you can use 1/2 cup fresh ground "oat flour" and 1 cup unbleached flour)
Cream together brown sugar and butter.
Add egg, vanilla, baking soda and salt and cream again.
Add peanut butter and mix well.
Stir in flour.
Roll into teaspoon-size balls and place on lightly oiled cookie sheet.
Press with a fork.
Bake in 375 degree oven for 12 minutes. (don’t overbake)
These are great cookies for kids.
Enjoy!
Enjoy!
These cookies look SO yummy! How do you store your brown sugar? Mine always get rock hard...sigh!
ReplyDeleteOh these look delish! I've never made with wheat flower! I must try!
ReplyDeleteYumminess again!
ReplyDeleteI was going to make peanut butter cookies yesterday, and changed my mind for apple cookies. BUT I LOVE peanut butter cookies. LOVE THEM!!!
ReplyDeleteThanks for the recipe, I'm always on the look out for a new peanut butter cookie recipe. You've made my day.
Chad loves these cookies!
ReplyDeleteI should make him some this week as a THANK YOU for all that he has done with the re-do and the support he has given me.
Thanks for the reminder.
I just want to thank you Kimmie for your kind e-mail.. your sweet notes on my blog.. and for your prayers and thoughts. It really brightened a very dark week.
Your a really great friend. XO
Do you find that Butter is better for baking or Margarine. I grew up using margarine.. but now I use butter because that's what Jax-Lax likes. So now I have mixed feelings. What do you like?
ReplyDeleteI think they look like great cookies for adults too! I love recipes that use my food storage. And I think whole wheat flour is a must in cookies!
ReplyDeleteThanks for sharing this yummy recipe, Kimmie!
Brenda....
ReplyDeleteRegarding brown sugar...I always put my bags of brown sugar that I buy in a gallon zip-loc bag to give it extra protection from getting hard. My grandma always used to put a small piece of bread in the bag of brown sugar if it went hard and it would soften up in less than an hour.
Brittany.....
I actually only use butter when I cook. I try to avoid "Hydrogenated" items and that is what margarine is.(I avoid Trans-fats like the plague). I like cooking with real ingredients and so I only use butter when I cook, since butter is just cream from cows, versus margarine has whatever process done to it to make it what it is. I'm kind of a "health nut" and so butter and olive oil are what I cook with in my recipes.
I haven't bought margarine since I was at college. It really is just a matter of personal preference. My mom only cooks with margarine and never uses butter.
I know that butter is more expensive than margarine, but it's worth the price.
These look good! My husband also loves peanut butter and my daughter just loves treats. Love that you've included healthier flours. I also avoid the trans fats, so it's butter for me. I've started sometimes substituting applesauce for half of the butter with lots of success. The app,esauce adds sweetness to the recipe so I then need less sugar. But sometimes you need to make a full butter cookie and that's okay too!
ReplyDelete