Soft and Crunchy Peanut Butter Cookies

There is something deliciously scrumptious about the scent of peanut butter cookies baking on a cool winter day - almost as good as molasses. I enjoy knowing that when I sink my teeth into one of these delightful morsels, I'll enjoy that rich crunchy flavor of natural peanut butter (because the real stuff is the best). The secret to peanut butter cookies is two-fold: one, using only natural peanut butter (I prefer Adam's crunchy PB) and baking for just the right amount of time. With these cookies if you under bake, they lack the balance of soft and crunchy and if you over bake...well, it just wouldn't be worth eating.

Tip: check the cookies about 2-3 minutes before the timer goes off - be sure that only the edges are starting to brown and golden - if you see they are then take them out - the cookies will continue to bake slightly once removed. If you see no browning at the edges, then leave in for another minute or two.

Peanut Butter Cookies

by: Rising Wolf Eats

1 cup unsalted butter, softened (use the vegan buttery sticks for a heart healthier option)

1 cup Earth Balance Vegan Buttery Sticks, softened (may use all butter but do not substitute margarine or shortening)

1 1/2 cups dark brown sugar

1 1/2 cups organic granulated sugar (the organic really makes a difference in taste)

1 3/4 cups Crunchy Peanut Butter, Adam's brand

2 large eggs

2 tsp pure vanilla extract

3 1/2 cups unbleached all-purpose flour

1 tsp baking soda

1/8 tsp sea salt

1/3 cup organic granulated sugar, for coating bowl

1. Cream butters and sugars; add eggs one at a time until well blended.
2. Add peanut butter and vanilla; blend well.
3. Sift together flour, baking soda and sea salt; gradually add to butter mixture.
4. Shape into balls and roll in sugar (for uniformity, use a measuring scoop).
5. Bake approx 11-14 minutes at 350F (time will depend on differences in ovens and cookie size). 

Allergy Warning: This recipe contains eggs, dairy and peanuts. 

Nutritional Facts: Serving size-1 cookie. Calories: 173, Calories from Fat: 45, Total Fat: 8g, Saturated Fat:3g, Carbohydrates: 21g, Protein:4g.

Molasses Granola Cookies

I'm going to say right now that my molasses cookie recipe is one that I don't share, however this variation will work with any good recipe. Just be sure that whichever recipe you use, the molasses should be dark and robust (organic brands will give you better flavor).

I had some granola I purchased from the King Arthur Flour Bake Shop and needed to use it up, so I decided to make cookies and muffins (the muffins are another recipe to come later).

The granola used in the cookies contains the following:

Recipe adapted from a King Arthur Flour recipe. 

This is a large recipe and you only need 2 cups of the granola for your cookies, so mix up the extra if desired, and store in the refrigerator. 

7 cups (1 1/2 pounds) rolled oats,  uncooked
1 cup (4 ounces) flaked unsweetened  coconut (optional, but good)
1 cup (3 1/2 ounces) sliced almonds
1 cup (4 ounces) diced pecans or walnuts
1/2 cup (3 1/2 ounces) vegetable oil
1/2 teaspoon salt

2 Tbs ground flax seed
1 cup (11 ounces) pure maple syrup
1 tablespoon (1/2 ounce) vanilla extract
5 cups (about 20 ounces) mixed dried fruit** (raisins, cranberries, cherries, diced  pineapple, diced apricots, chopped dates, or the mixture of your choice)

In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well. In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla. Pour over the dry mixture in the bowl, stirring and tossing till everything is very well combined; a spoonula or large stirring spoon work well here.

Spread granola on a couple of large lightly greased baking sheets; a half-sheet pan is ideal. Bake in a preheated 250°F oven for about 90 minutes, stirring the mixture with a heatproof spatula, spoonula, or turner every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. And reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir.

When the granola is a light–to–medium golden brown, remove it from the oven and cool completely on the pans. Transfer the granola to a large bowl, and mix in the dried fruit. Store in a tightly closed container at room temperature for several weeks; freeze for extended storage. Or portion into pretty patterned plastic bags for gift-giving.
 

Yield: about 18 cups, about 4 1/4 pounds granola.

Note: You'll most likely need to add a few minutes onto your bake time depending upon your oven, but keep an eye on the cookies so they won't overcook.  

Allergy Warning: This recipe contains nuts.