Erica Lea on Dec 9th 2009
I have been making this recipe for approximately 6 1/2 years. We printed the recipe (simply entitled Peanut Butter Cookies IX) from allrecipes on a thin sheet of paper. The page has been torn and has grease marks and purple scrawls. Penciled in next to the ingredient list are the measurements for doubling and TRIPLING the recipe. Yes, we like these cookies.
Of course, I have made some (healthy) changes to the original. If you would like to make the cookies as they were intended to be, simply use 3/4 cup brown sugar and 3/4 cup white sugar in place of the raw sugar, regular peanut butter, and 3/4 cup white flour and 1/4 cup whole wheat.
Peanut Butter Chocolate Chip Cookies
- 1/2 cup butter, softened
- 1 cup demerara sugar or sucanat or rapadura
- 3/4 cup natural peanut butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (4 ounces) whole wheat pastry flour (aka soft white wheat)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup regular rolled oats
- 1 cup semisweet chocolate chips
1) Preheat the oven to 375 ° F.
2) In a large bowl (or the bowl of a stand mixer), cream together the butter, sugar, and peanut butter until smooth. Beat in the egg and vanilla.
3) In a separate bowl, whisk together the flour, baking soda, and salt. Stir into the butter and sugar mixture. Add the oats and chocolate chips.
4) Form the dough into balls the size of golf balls and place on an ungreased or parchment lined baking sheet. Flatten the balls slightly.
5) Bake in the preheated oven for 8-12 minutes, or until the edges begin to brown. Remove from oven and let the cookies to cool on the pan for 5 minutes. Transfer to a wire rack to cool completely before storing.
Makes approximately 2 dozen cookies.