I have made this cookies after a long time. I was planning for a long time to make one with oatmeal and dates; however I didn’t get much time. Finally as a part of foodbuzz tastemaker program I got two bottles of Planter’s creamy peanut butter from National Peanut board. Since it has a usage dates only till November 2011, I had to find an easy way to use them. Furthermore the tastemaker program asked us to make some snack with that Peanut butter.
After searching lots of recipes, I decide to finalize the recipe of peanut butter cookies by my blogger friend Reeni of Cinnamon girl which she adapted from Better Homes & Gardens 75th Anniversary Edition. I always told her, I am going to try this recipe that finally the day came and decide to try her recipe. I made some changes to recipe, instead of using all purpose flour, I used white whole wheat flour and reduced a tablespoon of butter (To give peace of mind to my healthy consciences) and skipped walnut and added only cranberries. These cookies are not overly sweet, but delicious, and even the white whole wheat flour played its role wonderfully without affecting any taste.
If you want a protein rich snack which is really good then go for it. I know I have to change the butter part to make it healthier, but I was worried about the taste effect. First I baked them for 15 minutes in my convection oven and it turned out be slightly over baked. Next batch I baked them at 350 °F for 12 minutes turned out to be perfect.
Peanut butter imparts a delicious taste which cannot be replaced with anything else. As Halloween, Thanks giving and Christmas is coming, these peanut butter cookies will be wonderful gift. If you plan to give some homemade goodies, then go for it. It has all the best of peanut butter, oatmeal and white whole wheat flour as well as sweet and tangy cranberries as little red specs in them. Thanks to National peanut board and foods buzz for giving me the opportunity to make this treats and also Reeni to wonderful recipe. I made the cookies like this way.
One year ago: Petit four with banana coconut brown butter pound cake
Print recipe from here
Print recipe from here
What you need
Whole white wheat flour: ½ cup + 2 tablespoon
Rolled oats: 1 cup
Peanut butter: 1/3 cup ( I used Planter’s creamy peanut butter)
Egg: 1 no
Butter: 7 tablespoon
Packed brown sugar: ½ cup
Granulated white sugar: ¼ cup
Vanilla extract: ½ teaspoon
Ground cinnamon: ½ teaspoon
Baking soda: ¼ teaspoon
Baking powder: ½ teaspoon
Dried Cranberries: 1/3 cup
How I made
In a bowl of kitchen aid stand mixer cream butter, peanut butter sugars very well, then add egg and beat well again for 2 minutes. To this add vanilla extract and mix everything to combine well.
In another bowl, sift the flour with baking soda, baking powder and cinnamon and set aside.
Gradually incorporate the flour mixture to peanut butter-butter –egg-sugar mixture. Mix everything until you won’t see any spec of flour.
Then gradually fold in rolled oats and cranberries. If you want you can chill the cookie dough for 25 minutes as I did.
Preheat oven to 350F. (Mine is convection oven so if you have normal one then increases temperature to 375 F).
In cookie sheet lined with parchment paper drop teaspoons of cookie dough mounds leaving enough space in between. So that while baking cookies get expand and won’t touch each other.
Bake the cookies for about 12 minutes or they are puffed up and soft to touch in the center.
Enjoy as much you wish.
Preparation time: 42 minutes
Yield: 15 no (medium sized)
Will you make it again: Yes I will
I am linking this to Hearth and soul blog hop #68 hosted here.