Saturday, July 2, 2011
Cookie Carnival - Chewy Peanut Butter Cookies
I grew up eating only one kind of peanut butter cookie - my mother's homemade recipe. She would make them for Christmas and Easter and any other family get-togethers we might have during the year. I remember helping her bake and scooping out the peanut butter - always JIF! I remember how she would take the time to criss cross each cookie with a fork so that the lines were just perfect - and I imagine that she still does the same thing. Mom, if you're reading this, your cookies have definitely left good memories!! Those cookies were sort of crisp on the outside, yet sort of soft on the inside. A perfect cookie for dunking in milk or coffee. I don't make those cookies here at my house because my dh and kids really don't like plain peanut butter cookies. But I can instantly snap back and remember what they tasted like when she tells me that she just baked a batch of them.
When I found this recipe called Chewy Peanut Butter Cookies and saw that it called for coconut and oats and that it was a soft, chewy cookie, I thought that I might be able to pass this off to my family. I thought that it would be the perfect cookie to try out in the Cookie Carnival. Since it was June, I knew that many kids, including mine, would be out of school so I was hoping that it might pique their interest into getting into the kitchen!
Well, it worked. My kids helped with baking these cookies and all of us ended up really liking them. I love Smucker's Natural Peanut Butter but I didn't have any on hand so I subbed regular creamy peanut butter. I think that using the regular peanut butter instead of natural added more oil to the mix, thus making them spread more. My cookies turned out to be really thin (and not too pretty) but they tasted great!
Chewy Peanut Butter Cookies
adapted from Smucker's website
1 cup sugar
1 cup firmly packed light brown sugar
1/2 cup butter, softened
3/4 cup smooth, creamy peanut butter
2 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups quick rolled oats
1 cup flaked coconut
Preheat oven to 350*.
Beat sugar, brown sugar, butter and peanut butter until creamy. Beat in eggs, milk and vanilla. Mix well. Combine flour, baking powder and baking soda; stir in rolled oats and coconut. Add to peanut butter mixture and beat on low speed until well blended. Cover and chill 30 minutes.
I used a large ice cream scooper to drop mounds of the cookies onto ungreased cookie sheets. Bake 15 - 17 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely. If the cookies start to stick to the pan, return the pan to the oven for a minute to soften the cookies again. Remove from the pan immediately using a large, flat spatula.
Join the Cookie Carnival and bake along with me each month!