We were going to have a play date last week and since we were in a chocolate chip cookie mood we decided to make some more to share with the friends. This time though I choose a slightly different recipe, with peanut butter in the dough, as I had some in the fridge that needed to be used up.
Chocolate and Peanut Butter Cookies is basically your usual recipe for chocolate chip cookies with a couple tablespoons of peanut butter added to it. I actually upped the peanut butter, adding an extra tablespoon (as I said, needed to use up the peanut butter and I wasn’t going to leave one tablespoon in the fridge anyway…), I also added and extra tablespoon of butter to it, as some people that made the cookies commented on it being a little on the dry side.
Well, ours were not dry or crumbly at all; they were actually perfect, crispy bottom, crunchy edges and chewy middle, very delicious! There were not much peanut butter flavor to it, a very subtle taste, but it definitely added to the texture of the cookies, and since I used natural peanut butter there were those tiny little pieces of ground peanuts through out the cookies, which made them taste even better!
Matheus and the Husband really liked it, and I was very pleased with the results on this one (I am not a huge fan of chocolate chip cookies…), which has already been added to our list of favorites!
If you like chocolate chip cookies do give it a try, cause these are really good!
Oh, and by the way….the play date was rescheduled and we ended up eating all the cookies ourselves during the weekend, yum!
Chocolate and Peanut Butter Cookies
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
2 tablespoons creamy peanut butter
1 1/2 teaspoons vanilla extract
1 large egg white
3/4 cup regular oats
1/2 cup raisins
1/2 cup semisweet chocolate chips
Preheat oven to 350°.
Lightly spoon all-purpose flour into a dry measuring cup, and level with a knife. Combine flour and 1/2 teaspoon baking powder in a small bowl, stirring well with a whisk. Place the granulated sugar, brown sugar, butter, peanut butter, vanilla extract, and egg white in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add flour mixture, 3/4 cup oats, 1/2 cup raisins, and 1/2 cup chocolate chips, stirring until ingredients are well combined. Cover and freeze cookie dough for 10 minutes.
Divide cookie dough into 30 equal portions, shaping each one into a ball. Place the dough balls 2 inches apart on baking sheets coated with cooking spray, and flatten dough balls with the bottom of a glass. Bake the dough balls at 350° for 15 minutes. Remove the cookies from pans, and cool completely on wire racks.
Yield: 30 cookies
Cooking Light, April 2004