Whole-Wheat Peanut Butter Cookies |
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Prep Time: 0 Minutes Cook Time: 16 Minutes |
Ready In: 16 Minutes Servings: 8 |
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If you like slightly soft and chewy peanut butter cookies (as opposed to crisp and crunchy ones), then this is the recipe for you. These cookies have a rich peanut flavor which is accented by a dash of molasses. Ingredients:
1 cup whole wheat flour |
1/3 cup old fashioned oats (do not use instant or quick oats) |
1 teaspoon baking soda |
1 cup crunchy peanut butter |
3/4 cup dark brown sugar, packed |
1/3 cup granulated sugar |
5 tablespoons unsalted butter, room temperature |
1 large egg |
1 teaspoon dark robust-flavored molasses (do not use blackstrap) |
1 teaspoon vanilla extract |
1/2 cup honey roasted peanuts |
Directions:
1. Preheat oven to 350°F Butter 2 large (16x14-inch) nonstick baking sheets.
2. Mix first 3 ingredients in small bowl. Using electric mixer, beat peanut butter, both sugars, butter , egg, molasses and vanilla in large bowl until blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not overbeat). Mix in peanuts.
3. Using about 3 tablespoons dough for each, drop 9 mounds of dough on each sheet, spacing evenly apart. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until golden brown, about 8 minutes longer. Cool cookies on sheets 5 minutes, Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead of time. Store in an airtight container).
4. OPTIONS: Mix 1 cup of butterscotch, semisweet, milk or white chocolate chips into dough. Mix 1 cup of small chunks of butterfinger or pay day candy bars into dough.
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