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Me Want Peanut Butter Cookies, Grrr!

In the name of God, compassionate & merciful بِسْمِ اللهِ الرَّحْمنِ الرَّحِيمِ | Peace be with you السلام عليكم

I'm a distant relative of Sesame Street's Cookie Monster. Basically... Me + Cookies =
Or to put it more eloquently: "Hrrm, me love cookies, ohh yes, oh, me love them oh so very, very much, dum dih dum dum dum, me want to eat them all and then eat more COOKIES.. me want TWO dozen coconut macaroons... oh no, me loorve banana cooookies, me want THREE dozen, what the hey FOUR dozen milk chocolate chocolate cookies... or marshmallow cookies... or hrrrmmm, peanut cookies, YA YA, me WANT PEANUT BUTTER COOKIES! NOOOW!!"

So I made them. Ahem.

The educational part:
  • Use organic crunchy peanut butter; the crunch adds texture and the organic part adds ethics.
  • This is a fairly high in sugar and fat content and therefore high calorie recipe.
  • If you're wanting something more suited to heart patients (keep in mind this is a peanut butter cookie recipe, not a salad) reduce the sugars by 1/2 and use cholesterol reducing butter. Take out the egg yolk from the ingredients and replace with two egg whites. To really push out the healthiness replace the white flour with wholemeal.
  • On the opposite end to increase the health risks use 100g of melted chocolate after the cookies have been baked to completely cover each cookie in it. Yum.
  • You could make your own peanut butter mixture too with roasted peanuts and peanut oil: search for quick peanut butter recipes.
  • This mixture makes around 16-20 cookies depending on the mixture. Unlike flour based biscuits, peanut butter cookies don't spread out very much when baking.

Suppose that 1 cup = 140g (US measurements) | 1 cup = 120g (UK measurements)

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, at room temperature (softened)
1/2 cup peanut butter
1 egg
1. 1/4 cup flour (plain white flour)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Throw sugars and softened butter into a bowl and whisk until fluffy. In cake mixtures you know the whisking's done when the sound of crunchy sugar has gone - it dissolves. In cookie baking that isn't a big deal. A few minutes is enough.
2. Spoon the peanut butter in and whisk again to combine.
3. Add the egg(s) and whisk again. You could mix this all with a metal spoon.
4. Add the baking soda, baking powder, salt and half of the flour. Whisk until the white flour is not longer visible.
5. Add the remaining flour with a spoon - it's easier with the sticky mixture.
6. There should be a fairly sticky dough in the bowl. Scoop this all out onto either cling film or a freezer bag and chuck it in the fridge for 30mins-1hr to toughen the cookie dough. This makes it easier to handle after.
7. Pre-heat oven to 180 deg C. Take out the cookie mixture. Use either baking parchment or non-stick baking trays. Greasing baking trays might add to the oiliness of the cookies, but if there's nothing else, grease them to prevent major sticking.
8. Using two teaspoons or desert spoons heap round dough-balls of the mixture on the tray an inch apart; flatten with the back of the spoon into 2-3" rounds and use a fork to press 'lines' on top.

9. Place in oven at the top shelf - fan assisted ovens distibute the heat so middle shelves are better, if your oven is electric/ not fan assisted the top section is always the hottest. Bake for 6-10 minutes. As soon as the cookies brown, are no longer 'shiny' indicating they're baked and crisp at the edges, they are done!

10. Take out. Hit the tray on a table top to release the cookies or use a spatula to loosen them. Leave to cool. Do not nibble. Resist that. Now either coat them in melted chocolate, orange icing or serve "to guests" with milky coffee.

How did you fare? Got a better peanut butter (or any cookie) recipe?

Zaufishan's Muslimness
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